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.
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