In a medium saucepan, heat 1 cup of granulated sugar over medium heat. Stir constantly with a wooden spoon or heat-resistant spatula until the sugar is fully melted and turns a deep amber color.

In a saucepan over medium heat, combine the heavy cream and powdered erythritol. Stir continuously until the erythritol is dissolved and the mixture begins to simmer.

Reduce the heat to low and stir in the butter, vanilla extract, and salt. Continue stirring until the butter is melted and the mixture thickens to a sauce-like consistency, about 10-15 minutes.

Remove from heat and let cool slightly before using. The sauce will thicken further as it cools.

In a saucepan over medium heat, combine the coconut cream, coconut sugar, and coconut oil.

Stir continuously until the mixture comes to a gentle boil.

Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.

Remove from heat and stir in the vanilla extract and salt.

Let it cool for a few minutes before using. The sauce will thicken further as it cools.

Heat the sugar in a heavy-bottomed saucepan over medium heat, stirring constantly with a heat-resistant spatula or wooden spoon. The sugar will clump and eventually melt into a smooth amber-colored liquid as you continue to stir. Be careful not to burn it.

Once the sugar has completely melted and turned amber in color, immediately add the butter. Be cautious as the mixture will bubble rapidly.

Stir the butter into the caramel until it is completely melted, about 2-3 minutes.

Slowly drizzle in the heavy cream while stirring constantly. Again, be cautious as the mixture will bubble vigorously.

Remove the caramel from heat and stir in the milk, vanilla extract, and salt until smooth.

Let the caramel sauce cool for about 10-15 minutes before using it. It will thicken as it cools.

In a heavy-bottomed saucepan, combine the sugar and water over medium-high heat. Stir until the sugar dissolves, then stop stirring and let it boil. Cook until the mixture turns a deep amber color, swirling the pan occasionally to ensure even cooking (this typically takes about 5-7 minutes).

Remove the pan from heat and carefully whisk in the warmed heavy cream. Be cautious as the mixture will bubble up vigorously.

Stir in the butter until melted and smooth.

Return the pan to low heat and stir in the bourbon and a pinch of salt. Simmer for another 1-2 minutes until the sauce thickens slightly.

Remove from heat and let cool slightly before serving.