Calvados Caramel Sauce

Preparation info

  • Difficulty


  • Makes about

    3 cups

Appears in

A Passion for Ice Cream

A Passion for Ice Cream

By Emily Luchetti

Published 2006

  • About

Adding Calvados to caramel sauce gives it a little kick. This sauce doesn’t have a strong alcohol taste; it’s more of a finesse flavor. Since long-aged Calvados can be expensive, if you aren’t a Calvados sipper, use less-expensive apple brandy.


  • 2 cups sugar
  • ½ cup water
  • cups heavy (whipping) cream
  • 3 tablespoons Calvados or apple brandy
  • teaspoon kosher salt
  • 2 ounces (4 tablespoons) unsalted butter, softened


Stir the sugar and water together in a heavy saucepan. Cook over medium-high heat until the sugar dissolves, about 2 minutes. Increase the heat to high and continue to cook, without stirring, until the sugar is medium amber in color. Remove the pot from the heat and slowly stir in about ¼ cup of the cream. (Stir carefully, as the caramel will sputter as the cream is added.) Continue gradually stirring in the cream until it has all been added.

Let the caramel cool to room temperature, stirring occasionally, until warm. Stir in the Calvados or brandy and salt. Add the butter into the caramel in 4 additions, whisking each in completely before adding another piece.

Let cool, cover and refrigerate until ready to serve. If serving warm, reheat in a double boiler or microwave.

In Advance

The caramel sauce can be made up to 2 weeks ahead. Refrigerate until ready to reheat.