Apple Cider Caramel Sauce

Makes about 1 1/2 cups

Adapted from Pastry Affair

A great way to make use of the abundance of apple cider in the fall season. This caramel sauce is made by reducing the cider down to a syrup. It’s the perfect fall weather topping for pies, vanilla ice cream, cakes and apple slices.
Apple Cider Caramel, Lauren Monaco Illustration

2 cups apple cider
2 tbsp unsalted butter
1 cup dark brown sugar
1/2 cup heavy cream
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
1 tsp vanilla extract
Bring apple cider to a boil over medium-high heat in a large saucepan. Reduce heat and simmer at a light boil for 20-30 minutes, or until the cider is reduced to about 1/3 cup. The cider should be thick and syrupy.

Add butter and dark brown sugar, stirring until butter is melted and sugar is dissolved. Stir in heavy cream, spices, and salt. The caramel will continue to thicken as it cools. However, if the caramel appears too thin, continue simmering for another 5 minutes or until the caramel thickens. If caramel is too thick, thin it by adding a tablespoon of apple cider at a time. Remove from heat and cool to room temperature.

No comments: