Apple-Caramel Sauce

• 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

1. Combine the sugar and 1/4 cup water in a medium saucepan and bring to a boil over high heat.
2. Cook, swirling the pot occasionally to even out the color, until amber, 10 to 12 minutes.
3. Slowly add the heavy cream and salt to the caramel.
4. Whisk until smooth.
5. Remove from the heat, and stir in the Calvados and vanilla extract.
6. Serve warm.

sugar, heavy cream, salt, calvados, vanilla

Taken from www.epicurious.com/recipes/food/views/apple-caramel-sauce-375858 (may not work)