Homemade Apple Cider Caramel Sauce
Everything you love about homemade caramel, but spiked with all the fall flavors of apple cider. This apple cider caramel sauce can be used in pies, on cookies, or on ice cream making it the perfect fall make.
Servings: 1 cup
Ingredients
- 2 cups pure apple cider
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 cup unsalted butter, cut into 1/2-inch thick pieces and chilled
- 1/2 cup cold heavy cream
- 1 tsp pure vanilla extract
- 1/4 tsp kosher salt
Instructions
- Pour the apple cider into a saucepan and set it over medium-high heat. Bring to a boil and reduce the heat, allowing the cider to simmer until it is about 2 Tbsp. This process can take anywhere from 45 minutes to 1 1/2 hours.
- When the cider is completely reduced, remove it from the heat. Wait until it is reduced before moving on to the next step.
- In a separate heavy-bottom, high-walled, light-colored skillet, combine the sugar and water, stirring to combine completely. Set the pan over medium heat and cook, stirring occasionally, until the mixture is a deep golden amber color (caramel-colored). This could take anywhere from 7 to 10 minutes.
- When the caramel reaches your desired color, turn off the heat and whisk in the butter. It will bubble up, but just continue whisking.
- Whisk in the heavy cream, reduced apple cider syrup, vanilla, and salt until smooth. Immediately pour the sauce into a separate container to cool completely at room temperature.
Notes
Store the caramel sauce in an airtight container in the refrigerator for up to 1 month or freeze for up to 3 months.