Alternately sweet, salty, and herb-y, this isn't your grandma's caramel! A hint of fresh rosemary and touch of apple essence give this luscious sauce refined flavor. Pour warm caramel over vanilla ice cream for an elegant and unusual sundae, or use it as a tasty dip for wedges of buttery shortbread.
Place all the ingredients in a medium, heavy-bottomed saucepan. (The syrup will bubble up during cooking, so use a pan that holds at least 1 quart.) Stir briefly to combine.
Place the pan over medium heat and cook, stirring occasionally, until the sugar dissolves. From this point on, swirl the pan instead of stirring; this will help prevent crystals from forming and turning your sauce grainy.
Continue to cook over medium heat without stirring until the mixture reaches 230°F when measured with a digital or candy thermometer. Watch carefully (no walking away!) while the caramel is simmering; it can quickly climb in temperature near the end of the cooking process.
Remove the pan from the heat. Let the sauce cool for a few minutes before straining it into a heatproof container to remove the rosemary. Don't worry if it seems thin; the sauce will thicken as it cools.
Store caramel in the refrigerator; it'll remain good for many weeks. Reheat briefly before serving.
Looking for more traditional ice cream toppings? See our recipes for Caramel Sauce and Hot Fudge Sauce.
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