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
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.
The caramel sauce can be made up to 2 weeks ahead. Refrigerate until ready to reheat.
© 2006 Emily Luchetti. All rights reserved.