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Caramel Apple Sauce with Bourbon
Caramel sauce is spectacularly good.  It’s rich.  It’s easy.  And it’s always good to have some in the fridge, waiting for just the right moment.  You know, like when the sun rises in the east.  So grab a spoon.  Caramel sauce is made with just a few ingredients, and this one is no different.  There a couple of little twists and turns, but it’s still incredibly simple and ultimately…delicious.

A heavy pan is essential.  You need to control the heat, because if the sugar burns, there’s no coming back.  You have to pitch it and start over.  But, you’re not going to burn the sugar, are you?

If you are making a straight up caramel sauce, omit the apple cider reduction and use water instead.  Do keep the bourbon or use brandy or rum…it just adds a really nice touch.
Ingredients
  • 1 cup apple cider or ½ cup water
  • 1 cup sugar
  • ⅓ cup light brown sugar
  • 1 tablespoon corn syrup or honey
  • ⅓ to ½ teaspoon kosher salt
  • ¼ cup butter, cut into pieces
  • ⅔ cup heavy cream, plus additional to thin if needed (see NOTE)
  • 3 to 4 tablespoon bourbon
  • 1 teaspoon cider vinegar or lemon juice
  • 1 teaspoon vanilla extract (optional)
Steps
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