A good, basic caramel sauce complements many types of desserts. The two basic types are cream and butter based and a clear one. The cream based one is made from dry caramelized sugar (caramelizing sugar with no water) with butter and cream added. The clear one consists of dry caramelized sugar with water added in. My basic recipe for a clear caramel is below, and I usually add vanilla beans for garnish and for flavor. For both types, I start out with caramelizing sugar without the addition of water.

Each type has its favorite flavors to complement and some that overlap, or flavors that are good for both types of sauces. The caramel with the cream/butter base is great for and stands up with rich and strong flavored desserts, and for baked items. Flavors that go good with this sauce are chocolate, raspberry, cinnamon, spices like cardamom, allspice and cloves, coffee, peach, and lemon. Baked items like bread pudding, fruit tarts, nut tortes, and fruit and spice cakes are good with this sauce, also. While these may be top choices, frozen desserts and gelée based desserts are great, too. The clear caramel sauce is great for fruit and chilled desserts, mousses and chibousts. When a splash of liquor like brandy or whisky is added with the water, it complements desserts with those flavors. While the two sauces do have their favorite desserts to complement, they can go with just about anything depending on what the pastry chef is plating and pairing.

A clear caramel sauce can be complemented with different flavors and liqueurs.

A cream and butter based caramel sauce is rich in flavor and has a perfect viscosity for design plating.

Below are two recipes to try. Experiment by adding a dash of spice, liqueur or liquor, extract and other flavoring to enhance or complement the dessert its being paired with.

Caramel Sauce
8 oz. sugar
2 oz. unsalted butter, soft
8 oz. cream, warmed

In a heavy bottomed stainless steel saucepan, heat sugar over medium high heat. Stirring constantly with a wooden spoon or other heavy heat-proof spoon, cook sugar until it is melted and the color is of desired shade (be careful: sugar when heated is very hot, and burns quickly). Remove from heat and carefully add in softened butter; stir to melt. Watch the sugar as it will bubble. With a stainless steel whisk, stream in the cream slowly while whisking. If any large lumps are present, stir over low heat until melted. Strain sauce through a fine mesh sieve into a plastic storage container set over an ice bath. Allow to cool, cover and chill until ready to use.

Vanilla Bean Caramel Sauce
8 oz. sugar
3/4 c water
1/2 vanilla bean, scraped

In a heavy bottomed stainless steel saucepan, heat sugar over medium high heat. Stirring constantly with a wooden spoon or other heavy heat-proof spoon, cook sugar until it is melted and the color is of desired shade (be careful: sugar when heated is very hot, and burns quickly). Remove from heat and carefully stream in water while whisking with a stainless steel whisk. Add in vanilla bean and the scrapings, and keep in the sauce. If there are any lumps, stir over low heat to dissolve. Remove from heat and allow to cool to room temperature. Remove the vanilla bean, ensuring all of the vanilla bean has been scraped. Transfer to a container with a lid and place in the refrigerator overnight. The next day, check consistency, and if too thick, stir in a little water, teaspoon by teaspoon until of desired consistency.