Copyright 2002 Blacks Culinary

For the Carmel Sauce: Mix the sugar and the water in a small saucepan. When the sugar has dissolved introduce the corn syrup. Melt slowly over medium high heat. Stir occasionally. Allow to and till the sugar develops a golden brown (this will happen quickly around 240* using a candy thermometer). NOTE: The next step is dangerous. Use a long spoon to avoid the steam. Be careful. Remove from the heat, and using a long wooden spoon, Introduce cream, stirring vigorously. Mixture will be hot and very bubbly. Add the two tablespoons of butter (one at a time), then the Vanilla and a pinch of Kosher salt.  Remove to jar for later serving. For the Apples: Peel and core apples, toss in a bowl with lemon juice to prevent bruising. In a medium or large frying pan melt 4 tablespoons of butter. Add Apples and brown sugar and toss. Over med heat cook apples till done, place in bowl cover and set aside. For the French toast: In a large dish mix milk, egg (you may also add 1/2 tsp vanilla or a dash of cinnamon here) (optional) and whisk to combine. Prepare 4-6 Slices of bread (Hint: Texas Toast bread works best for this recipe) Dip the bread in liquid then into crushed cereal. Place in pan and cook over medium heat according to the normal methods of cooking French toast, or till brown on both sides. Top French toast with apples and whipped cream, Drizzle Caramel sauce over the top and sprinkle with nuts (optional)

For the Caramel 1 cup Sugar 1 Tbsp. Corn Syrup 1/4 cup Water 1/2 cup Heavy Cream 2 Tbsp. Butter (or margarine though not recommended) 1 tsp Vanilla Extract 1/4 tsp Salt