Description
A rich, velvety caramel sauce infused with the flavors of apple cider and cinnamon, perfect for drizzling over desserts or stirring into drinks.
Ingredients
Scale
- 2 cups apple cider (Freshly pressed is best!)
- 1 teaspoon cinnamon
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/3 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
- Reduce the cider: In a small saucepan over medium-high heat, combine the apple cider and cinnamon. Cook for 18-20 minutes until it reduces to about 1/4 cup. Set aside to cool slightly.
- Prepare the sugar: In a separate medium heavy-bottomed saucepan, evenly spread the granulated sugar over the bottom. Set the pan over medium-low heat without stirring.
- Melt the sugar: As the sugar starts to melt, gently tilt the pan to melt it evenly until it reaches a deep amber color (about 5-10 minutes).
- Incorporate the butter: Reduce the heat to low and carefully add the butter, stirring until it’s completely melted.
- Add the cream: Gradually stir in the warm heavy cream; be cautious as the mixture will bubble vigorously.
- Finish with cider and vanilla: Once bubbling subsides, incorporate the reduced cider and vanilla extract, followed by a pinch of salt.
- Cool and serve: Remove from heat and allow to thicken as it cools. Serve warm or store for later use.
Notes
Store in an airtight container in the fridge for up to 2 weeks. Can be reheated gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 110
- Sugar: 25g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 20mg