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Caramel Sauce with Allspice
This spiced caramel is perfect with the apple cake, but also is excellent on ice cream (or even eaten with a spoon). It will keep in an airtight container in the refrigerator for up to two weeks; bring to room temperature before serving.
Makes about
1 cup
20 minutes
Ingredients
-
½
cup white sugar
-
½
cup heavy cream
Directions
-
01Measure 2 tablespoons water into a small saucepan. Carefully add the sugar to the center of the pan, then stir gently with a clean spoon just until the sugar is evenly moistened. Bring to a boil over medium and cook, gently swirling the pan (do not stir) until the syrup is deep amber-colored and lightly smoking, 5 to 6 minutes.
