Place sugar in a small saucepan and just cover with water to achieve a wet sand consistency. bring to a boil but do not stir. Using a wet pastry brush, clean down the sides of saucepan to remove any stray sugar crystals.
While the sugar heats up, heat the cream. In a small saucepan, heat cream just to boiling point, do not let it boil.
Continue to boil the sugar until it turns amber in color. At this point, quickly remove from heat.
Gradually add the hot cream to the caramelized sugar, stirring constantly to achieve a smooth consistency. This may take a while but it will eventually combine. Once combined, add salt. *Timing is important with caramel. Both the cream and the sugar need to be really hot when they are combined.
Sundae
Preheat your oven to 350° F.
Slice apple into fourths, using a small paring knife, core each piece. Slice each fourth into four pieces. 16 pieces in total. Lay slices onto a rimmed baking sheet lined with parchment paper.
Put butter, brown sugar and cinnamon in a heavy saucepan over medium-low heat. Cook until brown sugar dissolves 5-6 mins.
Using pastry brush, coat the apples completely with the ow sugar mixture. Bake in the oven for 30 min.
To assemble each sundae, scoop ice cream and top with apples and caramel.
