Rouxbe

• 1 1/2 cups sugar
• 3/4 cup Water
• 1 cup whipping cream
• 2 tbsp salted Butter

NOTE: IF YOU HAVE NOT MADE CARAMEL SAUCE BEFORE, PLEASE BE VERY CAREFUL. THE SUGAR IS EXTREMELY HOT AND CAN CAUSE SEVERE BURNS.
In a medium pot boil the sugar and water together over medium to low heat until the sugar caramelizes and turns golden brown. Be sure not to stir the mixture as the sugar heats.
This will take approximately 7-15 minutes.
Once the sugar is golden, immediately remove the pot from the stove and carefully whisk in the whipping cream.
Be very careful and wear oven mitts as the cold cream will splatter when it hits the hot sugar.
Once the cream has been added whisk in the butter one tablespoon at a time. Then set the caramel aside to cool slightly as it will still be very hot.
Serve warm or at room temperature. Any leftover caramel sauce can be kept in a plastic container or squeeze bottle and stored in the refrigerator for quite a few days.

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• Reheating Caramel Sauce

• 2 whole apples
• 2 tbsp Butter
• 3 tbsp brown sugar

Start by peeling and coring the apples. Quarter the apples, then cut each quarter into four pieces.
Over medium-high heat melt the butter.
Once the butter has almost melted, add the brown sugar. Let the sugar dissolve into the butter before adding the apples.
Allow the apples to cook and begin to caramelize before tossing.
The apples are done when they are a nice golden color on all sides.

• 3 large eggs
• 1 tsp vanilla
• 1/4 tsp Salt
• 2/3 cup milk
• 8 slices thick sliced bread
• 1/8 tsp almond extract (optional)

Begin by mixing together the eggs, vanilla, salt and milk. Pour the mixture into a dish large enough to hold a few pieces of bread at a time.

• 2 tbsp oil or butter

Turn the heat to medium-high and lightly oil your griddle or frying pan.
Soak the bread in the egg mixture for a minute or two, or until the bread is soaked through.
Cook the French toast on each side for about 3 to 5 minutes or until bread is golden and cooked all the way through. The centre should no longer be eggy and wet.
Serve with the sautéed apples and then drizzle with the warm caramel sauce.