- 1 1/2 cups sugar
- 1/2 cup water
- 1 teaspoon Bolivian Rose Sea Salt
- 1 cup heavy cream
- 1 teaspoon vanilla extract
1. Place sugar in Medium Saucepan and stir in water. Place over medium-high heat and cook, without stirring, for 15 minutes until dark amber in color.
2. Remove from heat and stir in salt. Gradually stir in cream and vanilla.
3. Serve with assorted apples or cool and spoon into jars. Tightly seal and store in refrigerator for up to 2 weeks.