Apple Cider Caramel Sauce
Recipe for delicious, thick Apple Cider Caramel Sauce.Recipe makes about 1 cup (240 ml) sauce.Serving size - about 1 tablespoon
Servings: 16 servings
Calories: 75kcal
Ingredients
- 2 cups apple cider 480 ml
- 3/4 cup granulated sugar 150 grams
- 1/2 cup heavy cream, warm 120 ml
- 2 tbsp unsalted butter 30 grams
- 1/4 tsp salt
- 2 tsp Vanilla Extract
Instructions
Apple Cider Reduction
- To make apple cider reduction, simmer 2 cups of apple cider for about 10-20 minutes until you have 1/2 cup (120 ml) left.
Apple Cider Caramel Sauce
- In a saucepan, combine apple cider reduction (1/2 cup, 120 ml), granulated sugar (3/4 cup, 150 grams).
- On medium low heat, stir until sugar is dissolved.
- Increase the heat to medium-high.
- Bring to a boil, DO NOT STIR. Occasionally, swirl the pan around to prevent the mixture from scorching. If you see sugar crystals forming on the sides of the pan, either use a brush dipped in water to remove those bits or cover the pan with a lid for a couple of minutes, and let the built-up steam wash down the sides and dissolve those sugar crystals.
- Mixture is HOT, don't be tempted to taste it at this point.
- Cook until it reaches an amber color, pour in warm heavy cream (1/2 cup, 120 ml). The mixture will seize a little. This is normal. Stir it and the siezed caramel will slowly dissolve into the cream.
- Add butter and stir until butter is melted and fully incorporated into the caramel mixture. Simmer for an additional minute or two. Remove from the heat and add salt (1/4 teaspoon) and Vanilla Extract (2 teaspoons).Let it cool to room temperature. Mixture is thin right after you cook it, it thinks as it cools.
- Store in the airtight container in the fridge.