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
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.
