Apple cider caramel sauce is a bright and tangy alternative to traditional caramel sauce, and it’s perfect for fall baking!
In place of heavy cream I use reduced apple cider. Reducing the apple cider helps concentrate that mouth-watering fresh apple flavor.
This sauce is great for cakes or ice cream, drizzling over apple pies, or mixing with buttercream. It would probably also be great in a cocktail! The tartness of the fresh apple cider is a great contrast for all those warm flavored, spiced desserts you often see during the fall.
Apple Cider Caramel Sauce
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Loading...Ingredients
- 775 grams fresh apple cider
- 115 grams water
- 240 grams sugar
- 2 grams salt
- 5 grams vanilla extract
Instructions
In a large pot, bring apple cider to a boil and let simmer until reduced to a little less than a third the original amount, or 225 grams. This took me about 20-30 minutes.
After cider is reduced, combine water, sugar, and salt in a large heavy bottomed pot. Give the mixture one gentle stir to get the sugar evenly dispersed, being careful not to splash anything on the sides of the pot. Cook over medium heat without stirring until the sugar reaches your desired color. I like to take my caramel to a very dark color for the most flavor.
Once the sugar reaches your desired color, turn off the heat and add your reduced apple cider. The mixture will bubble up, stir until the bubbling subsides and everything is evenly mixed. Add in a splash of vanilla extract. If you have any clumps of sugar you can continue to cook the sauce over low heat, stirring to dissolve the clumps.
Store the caramel sauce in an airtight container in the fridge. It will thicken up once cooled.
Notes
This particular caramel sauce is on the thinner side. If you want a thicker sauce you can add a few tablespoons of butter along with the cider, or you can reduce the total amount of cider added.
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