Description
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.