Caramel Sauce

By ctozzi

Replacing the water with cider gives this sauce a nice caramel-apple tang.
—Adapted from "The Lutèce Cookbook" by André Soltner (Knopf)

Ingredients

• 1 cup sugar
• 1/2 cup water or apple cider
• 1/3 cup heavy cream
• 4 tablespoons butter, optional
• 1 teaspoon vanilla extract
• Pinch of salt

Preparation

Step 1

In a medium saucepan over medium heat, bring sugar and water to a boil, stirring until sugar dissolves. Simmer until sauce turns deep amber, about 10 minutes. Add cream in a slow stream. Sauce may bubble and seize up, but leave it on the heat and it will liquefy. Stir until smooth. For a richer sauce, stir in butter.

Remove sauce from heat. When slightly cooled, stir in vanilla and salt. Serve warm.