Bourbon Caramel Sauce

1 cup sugar

1/4 cup water

Cook over medium heat, swirling often – do not stir.  Cook about 15 minutes, swirling often,

until the mixture is a deep caramel color.

Immediately remove from heat and add 1/2 cup heavy cream, a pinch of salt and 1 tbsp bourbon.

Put back on the heat and this STIR for one minutes.  Remove.  Cool.

Store up to 2 weeks in refrigerator in a jar with a tight lid.  To use, rewarm slightly in microwave

and pour warm syrup over apples (or ice cream or both!)

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