APPLE CIDER CARAMEL SAUCE

Apple Cider Caramel Sauce

What is it that makes apples and caramel go together so well?

So many caramels to choose from....so little time!  As much as we love soft and chewy Homemade Caramels, Caramel Silk in a Jar, Salted Caramel Syrup, and so many others, this Apple Cider Caramel Sauce has layers of flavor that just can't be described, other than OUT OF THIS WORLD!

​This autumn-spiced caramel is rich and creamy, and I use it in so many of my fall baking recipes.  It pairs perfectly with anything apple!

Apple Cider Caramel Dip

I start with boiling down natural apple cider, to create a rich and flavor-filled sweet apple syrup, which serves as a base for this wonderful treat.

​Fresh butter and cream, together with all of your favorite autumn spices, combine to create a flavor-filled, ridiculously easy to make caramel sauce.   Brown sugar, cinnamon, ginger, nutmeg and cloves....now you're getting the idea!

Apple Cider Caramel Sauce

This irresistible apple-infused caramel sauce is perfect drizzled on ice cream and apple crisp, apple pie, or perfect for dipping fresh apple slices. 

​The flavor and velvety smoothness will just knock your socks off!

Apple Cider Caramel Sauce & Dip

The apples are now starting to show up at the farmers markets and apple orchards - you'll want to make several batches of this sweet goodness to have on hand soon!  It's also pretty darn good on a spoon straight from the jar!

​Hope that you enjoy as much as we do!

APPLE CIDER CARAMEL SAUCE

This autumn-spiced, creamy, rich and velvety smooth Apple Cider Caramel Sauce is to die for!  Perfect on ice cream, drizzled over apple pie and apple crisp, or for dipping apple slices – hope you love this as much as we do!
 
INGREDIENTS:
2 cups fresh apple cider (NOT apple juice!)
½ cup butter
1 cup dark brown sugar (packed)
¾ heavy cream (whipping cream)
½ teaspoon cinnamon
½ teaspoon sea salt
¼ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
2 teaspoons pure vanilla extract

1.  Find yourself a heavy medium-sized saucepan (use a saucepan that is larger than you think you will need – when you add the butter and the cream, the caramel mixture will bubble violently!)

​2.  Pour apple cider into saucepan and bring to a boil; immediately reduce heat so that it stays at a high simmer and cook until the apple cider is reduced to ¼ cup.  It will be very thick and syrupy. 3.  Add butter and stir until melted.  Add sugar, cream, salt and all spices.  Whisk until well blended; bring to a gentle boil and cook for 7 minutes, stirring and swirling the pan occasionally while the mixture cooks.

​3.  Remove from heat, and stir in the vanilla extract, stirring constantly until bubbling subsides.

​4.  Set aside to cool, and then pour into glass jars.  Caramel sauce will thicken as it cools.

​5.  To serve, warm until the caramel sauce is smooth and pourable.  It if becomes too thick, just add a spoonful of apple cider or heavy cream, warm in microwave or stovetop and stir well. 

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