Caramel Sauce Two Ways

In a large heavy skillet, spread the sugar in an even layer over medium-high heat.
Add the vanilla bean and seed scrapings.
Without stirring, let cook until the outer edges of the sugar melt and begin to turn golden, about 5 minutes.
With a wooden spoon, slowly stir together the melted and unmelted sugar until all the sugar is melted, clear, and golden.
At arms length, carefully pour in 1 cup water while stirring rapidly.
Continue stirring until the mixture has melted completely.
Transfer to a bowl to cool, about 1 hour.
Discard the vanilla pod.
The sauce may be made 1 day ahead and kept at room temperature in an airtight container.
Combine 1/4 cup boiling water and sugar in a medium saucepan.
Cook over high heat until the sugar dissolves.
Once dissolved, do not stir; let cook until caramel forms, brushing down the sides of the pan with a damp pastry brush as needed to keep crystals from forming, about 5 minutes.
Remove from heat, and slowly whisk in the remaining 1/2 cup boiling water at arms length, being careful not to splatter the hot caramel.
Remove from the heat, and stir in the vanilla and cognac.
The sauce may be used warm or at room temperature.
Caramel is sugar that has been taken just to the edge of burning.
Caramels color reveals the extent to which it is cooked.
The palest form is just concentrated sugar syrup.
The next stage is golden, followed by amber and then dark.
For most culinary purposes, amber is the color of choice for its deep golden hue and nutty, sweet flavor.