You can't throw a fork without hitting a salted-caramel-something-or-other these days. But what if we told you there's a third ingredient that takes this sweet to a whole new level? Michael Winnike uses goat's milk in his Happy Goat Milk & Vanilla Bean Caramel Sauce ($14 for a ten-ounce jar; happygoatcaramel.com) because "its subtle tanginess helps the salt contrast with the sugar." The result is a luxuriously thick ice cream topper with serious depth of flavor—which Winnike also serves with cheese platters or spreads on a baguette for a sweet breakfast.
Easy Upgrade: Give a cupcake a molten caramel sauce center.
Get the recipe: Caramel Sauce Cupcakes