This is a rich, buttery caramel sauce with a lovely twist from apple cider and a touch of cinnamon. I use it as a topping on ice cream, drizzle it over warm desserts, or even dip apple slices into it — it’s comforting, creamy, and full of flavor.
Why I’ll Love This Recipe
I love this version of caramel sauce because the apple cider reduction adds depth and brightness, balancing the sweetness instead of letting it feel one‑dimensional. The cinnamon note brings a cozy warmth, and the texture is smooth and velvety. Every bite feels like autumn in a spoon.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups apple cider
1 teaspoon ground 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
Directions
In a small saucepan over medium‑high heat, combine the apple cider and cinnamon. Simmer for about 18–20 minutes, stirring occasionally, until it reduces down to roughly ¼ cup. Then set it aside.
In a separate medium heavy‑bottomed saucepan, spread the granulated sugar evenly over the bottom. Place it over medium‑low heat. Don’t stir immediately — allow the outer edges to begin melting.
As the sugar begins melting, gently tilt the pan or swirl it to help more sugar contact the heat. Once substantial portions have melted, you may begin gently stirring with a wooden spoon or heatproof silicone spatula to encourage uniform melting. Be patient.
Continue cooking (stirring gently) until the sugar turns a deep amber color, about 5–10 minutes. Watch carefully so it doesn’t burn.
Lower the heat to low. Carefully add the butter and stir constantly until it melts fully and integrates.
Gradually pour in the warmed heavy cream while stirring — the mixture will bubble up, so proceed cautiously.
Stir in the reduced apple cider and the vanilla extract until everything is well combined. Add the pinch of salt and stir again.
Keep cooking on low heat for another 5–10 minutes until the sauce is smooth and slightly thickened.
Remove from heat and let it cool. The sauce will continue to thicken as it cools. You can use it warm or cold.
Servings and timing
Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes
Yield: about 24 tablespoons (i.e. around 1½ cups)
Serving size: 2 tablespoons
Variations
If I like a lighter version, I might use half‑and‑half instead of full heavy cream (though it won’t be quite as rich).
I sometimes experiment by adding a pinch of nutmeg or a dash of allspice along with the cinnamon for extra warmth.
For a nuttier twist, I stir in some finely chopped toasted nuts (like pecans or walnuts) right at the end.
Instead of apple cider, some versions use apple juice, though the flavor is milder.
If I want a saltier caramel, I can increase the pinch of salt (especially if using salted butter, adjust accordingly).
Storage/reheating
I let the sauce cool to room temperature, then I transfer it into an airtight container (I prefer glass jars). In the refrigerator it keeps for up to one week. To reheat, I either microwave it gently or warm it in a saucepan on low heat, stirring until smooth. If I want to store longer, I freeze it in small portions (so I can thaw only what I need). It can be frozen up to 3 months, but I always let it thaw at room temperature before reheating.
FAQs
What kind of apple cider should I use?
I usually use a spiced or unsweetened apple cider (if store‑bought) so I get good flavor without extra sweetness. If I only have plain cider, it works, but the apple flavor will be a bit more subtle.
Can I substitute apple juice for apple cider?
Yes — but the result will be less intense in apple flavor. The cider gives more character to the sauce.
Why do I warm the heavy cream before adding it?
Warming the cream slightly helps reduce the shock to the hot caramel, minimizing the chance of the sauce seizing or crystallizing.
My caramel got grainy — what went wrong?
That usually happens if the sugar crystallizes. To avoid that, I stir gently only after the edges begin to melt, keep the heat controlled (not too high), and make sure all sugar is melted smoothly. Sometimes brushing down the sides of the pan with a wet pastry brush helps prevent stray sugar crystals.
Can I can this sauce for long‑term storage?
I avoid canning because caramel sauces are tricky — their high sugar content and low acidity can pose food safety risks. Freezing in small containers is safer.
Conclusion
I find this apple cider caramel sauce to be a comforting, elegant twist on classic caramel. The reduction of cider brings brightness, the cinnamon adds warmth, and the texture is dreamy. Whether I drizzle it over ice cream, swirl it into cakes, or simply dip fruit in it, this sauce always adds something special.
A rich, buttery caramel sauce infused with apple cider and cinnamon. Perfect for drizzling over desserts, dipping apples, or swirling into baked goods for a cozy autumnal twist.
Ingredients
2 cups apple cider
1 teaspoon ground 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
In a small saucepan over medium-high heat, combine the apple cider and cinnamon. Simmer for 18–20 minutes until reduced to about ¼ cup. Set aside.
In a separate medium heavy-bottomed saucepan, spread the sugar evenly. Place over medium-low heat and let the edges begin melting without stirring.
As the sugar melts, gently tilt or swirl the pan to help more sugar contact the heat. Stir gently once substantial portions have melted.
Continue cooking, stirring gently, until the sugar turns a deep amber color (about 5–10 minutes). Watch carefully to prevent burning.
Lower heat to low. Add butter and stir constantly until fully melted and integrated.
Gradually add the warmed heavy cream while stirring (mixture will bubble vigorously).
Stir in the reduced apple cider and vanilla extract. Add the salt and stir again.
Cook on low heat for another 5–10 minutes until the sauce is smooth and slightly thickened.
Remove from heat and let cool. The sauce thickens further as it cools. Serve warm or chilled.
Notes
Use spiced or unsweetened apple cider for deeper flavor.
Warm the cream before adding to avoid seizing.
Store in a glass jar in the fridge for up to 1 week, or freeze up to 3 months.
Can be reheated in the microwave or in a saucepan over low heat.
Do not can for long-term storage due to food safety risks.
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