Introduction

Apple Cider Caramel Sauce is a delightful twist on classic caramel, combining the warm spices of apple cider with rich, buttery sweetness. Perfect for drizzling over ice cream, pancakes, or even roasted fruits, this sauce adds a cozy, fall-inspired flavor to your favorite treats.

A close-up view of a clear glass jar filled with smooth, shiny caramel sauce, with a small drip of caramel hanging on the outside edge of the jar’s mouth. The jar sits on a wooden board, surrounded by fresh red apples, some whole and some cut in half showing their pale inside and seeds. The background is soft and out of focus with a white marbled texture beneath the wooden board. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups apple cider
1 teaspoon cinnamon

1 cup (200 g) granulated sugar
6 tablespoons unsalted butter

⅓ cup (79 g) heavy whipping cream, warmed slightly
½ teaspoon vanilla extract

1 pinch kosher salt

Instructions

Step 1: In a small saucepan over medium-high heat, combine the apple cider and cinnamon. Cook for 18-20 minutes until the liquid is reduced to about ¼ cup. Set aside.
Step 2: In a separate medium heavy-bottomed saucepan, spread the granulated sugar evenly over the bottom. Place over medium-low heat and allow the sugar to begin melting without stirring.

Step 3: As the sugar melts around the edges, gently tilt the pan to help it melt evenly. When a substantial amount has melted, carefully stir with a wooden spoon or heatproof silicone spatula to melt the rest evenly. Be patient—it will slowly turn golden.
Step 4: Continue cooking and stirring gently until the sugar reaches a deep amber color, about 5-10 minutes. Watch closely to avoid burning.
Step 5: Reduce the heat to low and carefully add the butter, stirring constantly until fully melted.

Step 6: Gradually pour in the warm heavy cream while stirring. The mixture will bubble up, so add it slowly and carefully.
Step 7: Stir in the reduced apple cider and vanilla extract until well combined.
Step 8: Add a pinch of kosher salt and stir it in. Continue cooking on low heat for 5-10 minutes, stirring occasionally, until the sauce is smooth.

Step 9: Remove from heat and allow the sauce to thicken as it cools. Serve warm or cold.

Tips & Variations

For a spicier kick, add a pinch of ground nutmeg or cloves along with the cinnamon in the apple cider reduction.
If you prefer a thinner sauce, reduce the cooking time after adding the cream to keep it more pourable.

Use a heavy-bottomed saucepan to ensure even heat distribution and prevent burning of the sugar.
Warm the cream slightly before adding to avoid shocking the caramel, which helps keep the sauce smooth.

Storage

Store the caramel sauce in an airtight container in the refrigerator for up to 2 weeks. To reheat, warm gently in a saucepan over low heat or microwave in short bursts, stirring frequently to restore smoothness.

How to Serve

A close-up of a small white bowl filled with smooth, thick caramel sauce being poured from a white pitcher, creating a swirl in the center. The bowl is placed on a wooden board surrounded by fresh apple slices with red and yellow skin colors, as well as whole apples in the background. The entire scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of heavy whipping cream?

Heavy whipping cream provides the right richness and thickness for the sauce. Using regular cream or milk may result in a thinner sauce, but it can still work if you adjust cooking time accordingly.

How do I prevent the caramel from burning?

Cook the sugar over medium-low heat and watch it closely, stirring gently once it starts melting. Using a heavy-bottomed pan and reducing the heat as soon as the sugar turns amber helps prevent burning.