Here are the fleur de sel caramel sauce labels I used last year - there are a couple different sizes on the sheet, because I had different sized jars. I just cut them out and spray glued them to the lids of the jars. The recipe I use is from Deb, except I use a good pinch of sea salt rather than salted butter. I've made this sauce for the last three years and I plan to keep going. I know that technically Deb recommends you use it within two weeks, but I'm not quite that conservative. If you keep it refrigerated, it's going to stay perfectly good for a long time. Mine has never lasted more than a month (because I can't resist it) but I did have a family friend hoard his over the course of several months and he swears it was delicious to the last spoonful. I recommend using it within one month and that's what the label says.
And if you think my expiration dates are totally sketchy or just want to write on the labels yourself, here is a blank version.
I don't think I got a photo of these last year, but they are fold over labels that work beautifully on glassine envelopes. Just print on cardstock, cut them out, fold them over the top of your envelope and staple them (or sew them) closed. I used them for toffee and for gingerbread cookies, amongst other things. If you'd like blank ones, I've made a sheet of those as well. They're handy to have around.
I still have to design labels for our edible gifts this year, because we're adding a couple more to the roster. But I haven't even started yet. We'll get there. I hope.
*All of these PDFs are provided via Google docs, so when you go to the link, just click on "file" and then select "download original" to save a copy to your computer.