Adding water to hot caramel yields a thick syrup that is irresistible on ice cream, custard, or poached or sautéed fruit.

Prepare Salted Caramel Sauce, omitting the butter and cream. Instead, combine the sugar and water and caramelize as directed, then remove from the heat and, standing back, add ⅓ cup water. Stir until smooth. If the caramel remains lumpy, stir briefly over low heat. Remove from the heat and add the vanilla and salt. Serve at once or let cool. Cover and refrigerate for up to 6 months. Reheat over low heat, stirring in a little water if needed.