In a heavy bottomed sauce pan, attach a candy thermometer to the side and have a cup of ice water sitting near by so you can check the stages of your caramel. Combine sugar, corn syrup, butter, water and salt. Stir until butter is melted and sugar begins to dissolve. Whisk in your cream and stir over medium high heat. Add your cinnamon, ginger and nutmeg and continue cooking to desired stages (cooking temperatures and candies made at what stage are below). When you reach your desired stage stir in the imitation Rum Flavoring. Keep in mind these temperatures may not truly be shown on candy thermometers, always check stages with ice water test. Where you drop a small amount of caramel into the cold water and feel it to check which stage it is at. Thread Stage -  230-234 F. (If using for Syrup) Soft Ball - 234-241 F. (fudge, Marshmallow and really soft caramel) Firm Ball - 244-248 F. (firm caramel) Hard Ball - 250-266 F. (nougat) Soft Crack - 270-289 F. (salt water taffy) Hard Crack - 295 - 309 F. (toffee)