Whiskey Caramel Sauce

In a medium saucepan over low heat, combine the sugar and water. Use a wooden spoon or heat-resistant spatula to stir frequently but gently. Once all of the sugar is dissolved, turn the heat up just a touch to medium-low and let the mixture come to a low boil. Keep an eye on the sides of the pan in case sugar crystals start to form during the cooking process. You can use a pastry brush dipped in water to keep crystallized sugar at bay, brushing it gently on the sides if needed.

As the sugar low boils/cooks, it will start to turn colors. Keep a careful eye on the color to determine when it's done. The progression is champagne color to light brown to light amber to dark amber. When it is dark amber (a golden/red brown), remove it from the heat.

Immediately but carefully add the butter. Mixture will start to bubble, but stir quickly with your wooden spoon or spatula (or switch to a whisk, as I prefer) to incorporate the butter as it melts.

When all of the butter is melted, slowly drizzle in the heavy cream while continuing to stir or whisk the mixture. It will bubble rapidly. This is ok.

Once all of the heavy cream is incorporated, add the salt and bourbon to your liking. Allow to cool before using (it will thicken as it cools). Store leftovers in the refrigerator up to 1 month. Heat in microwave or on the stovetop before using. Caramel will be fine at room temperature for a day or two if it needs to travel. Caramel may be frozen, up to 3 months. Thaw in refrigerator and warm as needed.