Instead of adding cream, you may add apple cider, orange juice, or practically any other fruit juice or strained fruit puree. Or, after stirring in the cream until smooth, stir in ¼ cup bourbon, Scotch, or dark rum.

Combine in a deep heavy saucepan:

Set over medium-high heat and stir gently until the sugar is dissolved and the syrup is clear. Do not let the syrup boil until the sugar is completely dissolved. Cover the saucepan and boil the syrup for 1 minute. Uncover and boil the syrup until it begins to darken around the edges. Continue to cook, swirling the saucepan, until the syrup turns deep amber. Remove from the heat and add:

Gently stir until the butter is incorporated. Stir in:

If the sauce seizes, set the saucepan over low heat and stir until smooth. Remove from the heat and stir in:

Serve warm or at room temperature. If the sauce seems too thick, stir in while still hot:

Cover and refrigerate for up to 1 month. Reheat in a double boiler or in a heavy saucepan over low heat.