Apple Cider Caramel Sauce Recipe
This Apple Cider Caramel Sauce is a rich, luscious blend of reduced apple cider, cinnamon, caramelized sugar, and butter, finished with warm heavy cream and vanilla. It combines the warm spices of fall with creamy caramel, making it perfect for drizzling over desserts, pancakes, or even ice cream. The sauce is cooked slowly on the stovetop to develop deep, complex flavors and a smooth texture.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: Approximately 1 cup (240 ml) of caramel sauce 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Apple Cider Reduction
- 2 cups apple cider
- 1 teaspoon cinnamon
Caramel Sauce
- 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
- Cook apple cider and cinnamon: 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. Remove from heat and set aside.
- Melt sugar in a separate saucepan: Add the granulated sugar to a medium heavy-bottomed saucepan, spreading it evenly over the bottom. Place over medium-low heat without stirring, allowing the sugar to begin melting on its own.
- Ensure sugar melts evenly: As the sugar starts to melt around the edges, gently tilt the pan to help it melt evenly. Once a significant portion has melted, gently stir with a wooden spoon or heatproof silicone spatula to ensure all sugar melts and begins turning golden.
- Continue cooking sugar: Cook the sugar mixture for 5-10 minutes, stirring gently, until it turns a deep amber color. Be careful to avoid burning.
- Reduce heat and add butter: Lower the heat to low and carefully add the unsalted butter, stirring constantly until fully melted and incorporated.
- Add warm heavy cream: Gradually pour in the warmed heavy cream while stirring. The mixture will bubble vigorously, so proceed with caution to avoid splatters.
- Stir in reduced apple cider and vanilla, add salt: Mix in the reduced apple cider and vanilla extract until well combined. Add a pinch of kosher salt and stir to incorporate evenly.
- Simmer until smooth: Continue cooking on low heat for 5-10 minutes, stirring occasionally, until the sauce is smooth and slightly thickened.
- Cool and serve: Remove the saucepan from heat. Allow the sauce to cool slightly where it will thicken further. Serve warm or cold over your favorite desserts or breakfast dishes.
Notes
- Warm the heavy cream slightly before adding to prevent the caramel from seizing and to reduce splattering.
- Do not stir the sugar at the beginning while it melts; stirring too early can cause crystallization.
- Be patient when melting sugar—rushing the process can cause uneven caramelization or burning.
- Use a heavy-bottomed saucepan to ensure even heat distribution and minimize hot spots.
- The sauce thickens as it cools; if it becomes too thick, warm it gently before serving.
- Store any leftovers in an airtight container in the refrigerator for up to one week. Rewarm gently before using.
Keywords: apple cider caramel sauce, caramel sauce, apple cider sauce, cinnamon caramel, fall dessert sauce
Find it online: https://kitchenbyrita.com/apple-cider-caramel-sauce-recipe/
