4 ingredients and you have the most delectable caramel sauce ever.
1 cup sugar
3 Tablespoons Drunken Apple Gelee
3/4 cup heavy cream
1 teaspoon kosher salt
Measure out the heavy cream and have it ready.
In a medium sauce pan add sugar and Drunken Apple Gelee
Melt the above on medium heat. Bring to a rolling boil
The sauce will start to darken. Keep your eye on it! It does not take much for it to scorch.
When the sauce is dark brown pour the cream in to the center of the pan
It will steam and boil (a lot)
When the bubbling subsides, (20-30 seconds) remove it from the heat
Wisk in the salt until dissolved
Let the sauce cool for about ten minutes
Transfer to a glass container and cover
The sauce can be refrigerated for up to two weeks. It will firm up in the refrigerator; if you want it pourable, warm in the micro wave
Pour over baked apples, fresh pears, or ice cream