Apple Cider Caramel Sauce (Print-Friendly Version)
This silky apple cider caramel sauce is a delightful fall dessert addition, great for holiday gatherings or a cozy treat. Balanced sweetness and depth make it one to keep handy.
# Ingredients You’ll Need:
→ Cider Reduction
01 -
2 cups apple cider
→ Caramel Base
02 -
1 cup granulated sugar
03 -
6 tablespoons salted butter, cut into small pieces
04 -
pinch of salt
05 -
1/2 cup heavy cream
06 -
2 tablespoons light corn syrup
07 -
1/2 teaspoon baking soda
→ Finishing
08 -
1 teaspoon vanilla extract
09 -
1/4 teaspoon apple pie spice
# How to Make It:
01 -
In a large heavy-bottomed saucepan, pour in 2 cups apple cider and bring to a boil over medium-high heat. Continue boiling until liquid reduces to approximately 1/2 cup, which may take 10 to 20 minutes depending on pan size and heat intensity.
02 -
Once the cider is reduced, add 1 cup granulated sugar, 6 tablespoons salted butter, a pinch of salt, 1/2 cup heavy cream, 2 tablespoons light corn syrup, and 1/2 teaspoon baking soda. Bring the mixture back to a boil. The contents will foam dramatically; reduce the heat slightly to maintain a steady boil without overflowing.
03 -
Continue boiling for 7 to 9 minutes, stirring intermittently, until the foam lessens and the mixture develops a deep caramel color. Ensure continuous bubbling, but avoid scorching.
04 -
Remove saucepan from heat. Mix in 1 teaspoon vanilla extract and 1/4 teaspoon apple pie spice. Use sauce immediately for a pourable texture, or allow to cool for a thicker consistency. Cool completely before transferring to an airtight container for refrigeration. Properly stored, the sauce lasts up to 2 weeks.
# Extra Suggestions:
01 -
Allow caramel sauce to cool before storing to prevent condensation. Stir well if separation occurs during storage.