Caramel apples -- hold the stick

Got some of these (Honeycrisp, my current favorite apple variety)?

Make some of this: Caramel sauce!

I don't know how and when it happened, but someone, somewhere figured out that "melted" sugar, combined with butter, heavy cream or half-and-half and a little vanilla extract, makes a delicious, decadent sauce for dunking apple slices, drizzling on ice cream and sticking a spoon in when no one is looking.

This version of caramel sauce, adapted from a recipe in Cook's Illustrated magazine, tastes like a Heath bar minus the chocolate. It's simple to make, but you have to be very careful when making it, so the sugar doesn't burn and so hot, bubbling liquid doesn't burn you.

Here's what you do:

Measure one cup sugar into a heavy-bottomed pan. Cut six tablespoons butter into chunks and have one-half cup heavy cream or half-and-half standing by. Get out your vanilla extract.

Heat the sugar over medium-high heat, stirring, until it melts (starts to liquefy) and turns a golden amber color. Turn off the heat and whisk the butter in quickly. Wait a few seconds then add the heavy cream. Be careful -- the mixture will bubble up in the pan. Stir mixture briskly until combined. Add one-half teaspoon vanilla extract.

Let the caramel cool for about 15 minutes then pour into a glass jar. Cool to room temperature. If you're not going to use the sauce right away, refrigerate it. It will keep for about two weeks and thickens in the fridge, so reheat it gently before serving.

The recipe makes about a cup. Enjoy as desired -- on apples or not.