Caramel Brandy Sauce


Kim Douds of Hickory Flat serves this sauce with her Rustic Peach Cider Apple Pie, but you could also serve it over baked apples, bread pudding, or just vanilla ice cream.

1 cup heavy whipping cream
1 1/2 cups firmly packed brown sugar
1/4 cup (1/2 stick) butter
2 tablespoons brandy
1 teaspoon honey
1 teaspoon vanilla extract

1. In a heavy saucepan over medium heat, bring whipping cream to a slow boil. Stir in the brown sugar until melted, bubbly, and smooth. Add butter, stirring until melted and integrated. Remove from the heat and stir in the brandy, honey and vanilla.

2. Cool to room temperature. Store in the refrigerator.