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Apple-Caramel Sauce

Ingredients

1 1/2 cups granulated sugar
3/4 cup heavy cream, hot
Pinch of fine salt
3 tablespoons Calvados or other apple brandy
1/2 teaspoon pure vanilla extract

Preparation

  1. Step 1

    Combine the sugar and 1/4 cup water in a medium saucepan and bring to a boil over high heat. Cook, swirling the pot occasionally to even out the color, until amber, 10 to 12 minutes.

    Step 2

    Slowly add the heavy cream and salt to the caramel. Whisk until smooth. Remove from the heat, and stir in the Calvados and vanilla extract. Serve warm.

Bobby Flay's Throwdown!
TagsSauceCalvadosBrandyAlcoholBeverages5 Ingredients or FewerCookbooks
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