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 the thread stage, or when it forms a soft thread like texture when some is dripped into the glass of ice water. (cooking temperatures for the thread stage is below).

When you reach the thread stage stir in the imitation Rum Flavoring.

Remove from heat and let cool slightly before using on ice cream, caramelize bananas, grilled fruit, cakes, chocolate, etc.