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3 cups
Easy
Published 2006
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.
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