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!)