Hey, you know what’s great? Other than the episode of Friends where Joey gives Chandler a bracelet of course. It’s that time of fall when it’s still warm enough to eat ice cream. Clearly my priorities are very much in order. But seriously, I love that transitional period when the air gets a little crisp, the leaves begin to fall, and I can enjoy it all in a light sweater while I unceremoniously shovel down gracefully indulge in an icy treat.
But perhaps you don’t dig on ice cream in cooler climes. I got you. Well here is a compromise – see, I can compromise! A deeply rich, dark amber, thick and gooey, apple cider caramel that will give you all the fall feels regardless of whether it’s draped over creamy vanilla ice cream, spooned over warm pumpkin bread, or just eaten directly from the jar.
And if this by itself doesn’t get you lighting cinnamon scented candles and putting the kettle on for tea (yes I’m approximately 80 years old), then perhaps this list of nine fall recipes from some of my favorite bloggers will inspire you to rake leaves and purchase overpriced but adorable outerwear. Happy Fall!
Apple Cider Caramel
Boiling the cider down does take a little while, but the rest of the caramel comes together in less than ten minutes. What you’re left with is the essence of apple all wrapped up in a gooey, buttery, caramel sauce just waiting to be drizzled on pretty much anything sweet.
- Prep Time: 0 Minutes
- Cook Time: 1 Hour
- Total Time: 1 hour
- Yield: 2 Cups 1x
- Category: Dessert
- Cuisine: American
3 C apple cider
¼ C heavy cream
3 T unsalted butter
2 C dark brown sugar
½ tsp salt
1 tsp vanilla
In a heavy bottomed sauce pan, bring the cider to a moderate boil (ie: vigorous bubbles, but nothing that looks like it’s foaming up). Continue to boil, stirring occasionally, for about 45 minutes. You are finished when you have ½ C of reduced cider left.
Over medium heat, add brown sugar, butter, cream, and salt to the reduced cider. Stir to combine and boil for 4-6 minutes or until the temperature reaches 235° F on an instant read or candy thermometer.
When the mixture reaches 235° F, turn off heat and add vanilla, stirring to combine.
Let cool slightly and serve warm or room temperature. The caramel will continue to thicken as it cools – so if you store yours in the fridge, just zap it in the microwave for 30 seconds to loosen things up.
Keywords: caramel sauce, apple cider recipe