Calvados Caramel Sauce

1. 1

   In a dry heavy saucepan (about 2 quarts) cook sugar over moderate heat, stirring with a fork, until melted and cook without stirring, swirling pan, until a golden caramel.

2. 2

   Remove pan from heat and carefully add water and brandy down side of pan (caramel will bubble and steam).

3. 3

   Return pan to heat and simmer, stirring, until caramel is disolved.

4. 4

   Stir in butter.

5. 5

   Sauce may be made 3 days ahead and chilled, covered.

6. 6

   Reheat sauce to warm before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.