Caramel Sauce with Allspice
- MakesMakes about 1 cup
- Cook Time20 minutes
- 2
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.
Step 1
Measure 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.
Step 2
Carefully pour in the cream (the mixture will bubble and steam vigorously), then stir. Add the butter, vanilla, bourbon (if using), allspice and salt. Remove from the heat and stir until the butter is melted and incorporated. Transfer to a small bowl and cool to room temperature.
