Food & Cooking Recipes Dessert & Treats Recipes Caramel Sauce for Baked Meringue Apples By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 23, 2019 Print Share Share Tweet Pin Email Yield: 1 cup Use this caramel sauce in our Baked Meringue Apples recipe. Ingredients ¾ cup boiling water 1 cup sugar 1 pure vanilla extract 1 teaspoon cognac Directions Combine 1/4 cup boiling water and sugar in a medium saucepan. Cook on high until caramel forms, about 5 minutes. Remove from heat, and slowly whisk in remaining 1/2 cup water at arm's length, being careful not to splatter hot caramel. Whisk until mixture is smooth. Remove from heat, and stir in vanilla and cognac. Serve. Print