Apple Cider Caramel Sauce is fall in a jar…I dare you not to eat this creamy rich butterscotch with a spoon!
So caramel sauce happens to be one of my most favorite things. I have an epic Salted Caramel Sauce recipe in my book. I’ve made Microwave Caramel Sauce when you’re in a super hurry. I’ve also got Pumpkin Spice Caramel Sauce for all you basics out there.
And today we’re talking about Apple Cider Caramel Sauce…which dare I say might be my most favorite yet. It’s actually an Apple Cider Butterscotch sauce if you’re getting technical. I used brown sugar in this recipe instead of granulated. It was a good choice indeed.
Reducing apple cider in this recipe as the base adds a ton of sweet apple flavor.
Of course there is butter involved. I wish I was sorry…
The sauce comes together in just a few minutes with the butter, heavy cream, brown sugar, cinnamon and a pinch of salt. You can use it immediately, or save it for later…on ice cream, in your coffee, drizzled on your arm…
There is nothing not to like here.
Also, dipping homemade apple chips into apple cider caramel is out of control. Highly recommend.Print
- 1 cup apple cider
- 1 cup light brown sugar
- 1/2 cup salted butter, cut into cubes and room temperature
- 1/4 cup heavy cream, room temperature
- 1/8 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla
- In a heavy bottomed 3- quart pot heat your apple cider at medium heat until it comes to a boil. Continue boiling the cider for 12-13 minutes until it’s reduced to 1/4 cup, stirring only occasionally.
- Add in the sugar, butter, cream, cinnamon and salt and stir until combined. Bring the mixture back up to a boil and boil for 2 1/2 minutes.
- Remove from the heat and stir in the vanilla.
- Allow the sauce to cool slightly before using.
store refrigerated for up to 7 days