Classic Caramel Sauce

If you don’t own a candy thermometer, follow the time approximations in the recipe and watch the color of the sugar syrup; it should be a deep amber color before the cream is added. To keep the sauce from clumping, make sure the cream is hot before adding it to the sugar syrup; try to coordinate it so that the cream reaches a simmer when the sugar syrup reaches 350 degrees.

1. Pour water into medium saucepan; pour sugar into center of pan, taking care not to let sugar crystals touch side of pan. Cover and bring to boil over high heat. Uncover and continue to boil until syrup is thick and straw-colored and registers 300 degrees, about 15 minutes. Reduce heat to medium; continue to cook until sugar is deep amber and registers 350 degrees, about 5 minutes.
2. Meanwhile, bring cream and salt to simmer in small saucepan over high heat. (If cream reaches simmer before syrup reaches 350 degrees, remove cream from heat and set aside.)
3. Remove sugar syrup from heat. Carefully pour about one-quarter of hot cream into sugar syrup (mixture will bubble vigorously); let bubbling subside. Add remaining cream; let bubbling subside. Whisk gently until smooth, then whisk in butter. Let cool until warm and serve. (Sauce can be refrigerated for up to 2 weeks.)

CARAMEL SAUCE WITH DARK RUM
Whisk 3 tablespoons dark rum into finished sauce.

COCONUT-GINGER CARAMEL SAUCE
Stir one 3-inch piece ginger, peeled and sliced into thin rounds, and 1⁄4 teaspoon coconut extract into finished sauce. Let sit to infuse flavors, about 10 minutes; strain through fine-mesh strainer.

ORANGE-ESPRESSO CARAMEL SAUCE
Whisk 3 tablespoons Kahlúa, 1 tablespoon instant espresso powder, and 2 teaspoons finely grated orange zest into finished sauce.