To a medium saucepan add the sugar and water.

Heat over medium-low heat until sugar dissolves.

Mix the apple extract into the cream.

Increase the heat until the sugar mixture bubbles and continue to cook until it starts to turn brown.

Immediately remove from heat.

Whisk in the heavy cream (it will bubble) until well mixed.

Stir in the butter and the salt, nutmeg, cinnamon and allspice.

Transfer to a jar with a lid and allow to cool.