Whisk together 1 c. sugar and the 1/4 c. water in a medium saucepan.

Cook over medium-high heat, stirring constantly, for 3 minutes, or until the sugar melts and is no longer granular.

Cook an additional 8-10 minutes, without stirring, until the mixture is medium amber in color.

Remove from heat, cool for 1 minute, and then stir in heavy cream, butter, Fireball whiskey, salt, and nutmeg, whisking til smooth.

In a small bowl, whisk together the egg and 1/2 c. sugar.

Whisking vigorously, slowly add the egg mixture to the saucepan. You want to add a little egg at a time, whisking quickly, and making sure not to scramble the egg.

Once incorporated, return the pan to the stove, and cook over medium heat for an additional 2-3 minutes, or until the caramel sauce is thickened. Serve warm over ANYTHING.