Caramel Sauce

from Culinary Concoctions by Peabody (original
recipe from Baking: From My Home To Yours, by
Dorie Greenspan, Houghton Mifflin 2006)
Christmas Apple Cake
1 c. butter, softened
2 c. sugar
4 eggs
3/4 c. grated, peeled apples
1/2 c. rum
3 tsp. pumpkin pie spice
1/2 tsp. salt
1 tsp. vanilla
3/4 c. boiling water
1 c. raisins
3 c. flour
1 tsp. baking soda
2 c. chopped walnuts or pecans
Beat together butter and sugar until fluffy. Add eggs,
beating after each egg. Add apples, rum, pumpkin pie
spice, salt, and vanilla. Beat well. Pour boiling water
over raisins and let set. Mix flour and baking soda into
apple mixture. Add raisins and juice. Add nuts. Bake in
10″x15″ pan or in muffin tins. Bake at 350 degrees for 35
to 50 minutes depending upon size of pan.
2 cups sugar
1/2 cup water
1-1/2 tbsp light corn syrup
2/3 cup heavy cream
2 tbsp unsalted butter, at room
temperature
Put the sugar, water and corn syrup
in a medium heavy bottomed
saucepan, stir just to combine the
ingredients and then put the pan
over medium-high heat. Heat,
without stirring , until the
caramel turns deep amber., 5-10
minutes. Lower the heat a bit
and, standing back from the
saucepan add the cream and
butter. When the spatters are
less vehement, stir to calm down
the caramel and dissolve any
lumps.