Next add heavy whipping cream and honey. Mix ingredients well, stirring until sauce is a uniform color.
Bring mixture to a boil over medium-high heat, stirring continuously. Turn to low to medium-low heat and continue stirring for 5 minutes. Sauce should continue to boil gently while you are stirring. Remember to stir continuously:-)
Remove from heat, add vanilla (adding the vanilla is fun – be prepared for a surprise. Let us know what happens) and mix until texture is smooth.
Let cool slightly. Sauce will thicken as it cools. You can either serve while still warm or let it cool completely. Sauce will keep in fridge for up to 2 weeks.
Slice and dice those apples, and enjoy!!!
For thinner sauce, try cooking for less time, and for thicker sauce, cook longer.
It is important to continue stirring as you do not want to burn your caramel sauce.
Increasing the whipping cream (say by 1/2 cup) makes for a creamier sauce – in my house two of the six of us preferred it!