Apple Cider Caramel Sauce
This apple cider caramel sauce combines reduced apple cider with sugar, butter and heavy cream for a rich fall caramel sauce. It is perfect pancakes, muffins, scones, pies, or other fall baked goods. Bets of all, it comes together in one pot and can be stored in the fridge for up top 2 weeks
Equipment
- 1 Measuring Cup
- 1 heavy bottomed sauce pan
- 1 wooden or silicone spatula
Ingredients
- 2 cups apple cider
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup unsalted butter, cut into tablespoons
- ½ cup heavy whipping cream, warmed up
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoons salt
Instructions
- Add 2 cups apple cider to the medium heavy-bottomed saucepan. Bring it to a boil and let it simmer on medium-low heat for about 25-30 minutes, until it reduces down to ¼ cup.
- Turn the heat to low and add ¾ cup of granulated sugar and ¼ cup of light brown sugar directly to the simmering reduced apple cider. Sir it with a whisk continuously until the sugars dissolve into dark, bubbly syrup. Once sugars dissolve, let it all gently bubble for 1 minutes.
- Add cubes of butter, whisking it until it melts and emulsifies. It should take about 1-2 minutes.
- Slowly pour in the ¾ cup warm heavy cream while whisking. The mixture will bubble up and steam when the cream hits the hot sugar. Keep whisking steadily until the cream is fully blended and smooth. As soon as the cream is completely incorporated and the sauce is smooth, stop whisking and set your whisk aside. Let the sauce simmer gently on low heat for about 6-7 minutes, stirring it from time to time, until the sauce slightly thickens. Do not worry if it still looks thin, as it will thicken as it cools.
- Take it off the heat. Stir in vanilla, cinnamon and salt. Let cool for 15 minutes in the pan, then pour into your glass jar and let it cool to thicken. Store apple cider caramel in the fridge for up to 2 weeks.
Notes
- Reduce the cider first: Standard cider has too much water, you will need to reduce it first as shown above.
- Warm up your cream: cold cream will turn the sugar might into a hard lump. Warm it up slightly in a microwave before pouring into the pot.
- Separated caramel: remove the pan from the heat, add 1 tablespoon of warm heavy cream, and whisk vigorously until it gets re-emulsified.
Nutrition
Serving: 1tablespoonCalories: 110kcalCarbohydrates: 12.6gProtein: 0.2gFat: 6.8gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1.5gCholesterol: 20.1mgSodium: 61.3mgPotassium: 32.1mgSugar: 12g
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