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Apple Cider Caramel Sauce

A homemade caramel sauce infused with the essence of fall through fresh apple cider and a hint of cinnamon, perfect for drizzling over desserts or enjoying straight from the jar.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert, Sauce
Cuisine: American, Fall
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh apple cider Use local cider with no added sugars for the best flavor.
  • 1 teaspoon cinnamon Opt for fresh, ground cinnamon for a deeper flavor.
  • 1 cup granulated sugar Pure cane sugar works best—avoid brown sugar for a cleaner taste.
  • 6 tablespoons unsalted butter Let it come to room temperature; I recommend using good quality like Kerrygold.
  • 1/3 cup heavy whipping cream Warmed slightly for a creamier texture.
  • 1/2 teaspoon vanilla extract Vanilla bean paste is a lovely alternative.
  • 1 pinch kosher salt To balance the sweetness.

Method
 

Preparation
  1. In a small saucepan over medium-high heat, combine the apple cider and cinnamon. Cook and reduce for about 18-20 minutes until it thickens and reduces to roughly 1/4 cup. Set aside to cool slightly.
  2. In a separate medium heavy-bottomed saucepan, evenly spread the granulated sugar. Over medium-low heat, allow the sugar to melt without stirring for around 5-10 minutes.
  3. Gently tilt the pan to help the sugar melt evenly. Stir carefully once it’s completely melted until it reaches a deep amber color.
  4. Reduce the heat to low and add the room temperature unsalted butter, stirring constantly until it melts fully.
  5. Slowly add the warm heavy cream while stirring continuously, being cautious of bubbling.
  6. Stir in the reduced apple cider and vanilla extract. Season with a pinch of kosher salt.
  7. Cook on low, stirring until smooth and glossy for about 5-10 minutes.
  8. Remove from heat, let cool slightly before use. Serve warm or cold.

Notes

Store in an airtight container in the refrigerator for up to two weeks. Warm gently before using. Can be frozen for up to 3 months.