This delicious caramel sauce is kissed with apple cider. You are not going to believe the flavor it gives. Perfect for drizzling over cake, ice cream, waffles, apples or eaten off a spoon!
My new favorite caramel sauce has arrived!! This is so good. Not to toot my own horn or anything (toot, toot!) but I think it might just be the best caramel sauce I’ve ever had. It is as rich and creamy as you would want a caramel sauce to be, but there is a bit of a tart apple apple flavor in there that wakes up your tastebuds and will make them do a happy dance to boot!
The best part is how easy it is to make. Just take your favorite apple cider and concentrate it down so those flavors really shine through. Then build a quick caramel sauce.
It can be ready in about 20 minutes and most of that time doesn’t require much more than an occasional glance. Then the fun kicks in, deciding what to use your caramel on!
I made the caramel as a glaze and finishing drizzle for an apple bundt cake that I will be sharing later in the week. But I only needed about 1/3 of the recipe for that. So the rest went on everything I could get my hands on!
I made some sweet apple cider waffles and topped them with a drizzle of this cider caramel, a bit of fresh whipped cream and a sprinkle of cinnamon. Oh. My. Stars. If heaven were a waffle, that would totally be it! I also put some on some of MiMi’s homemade vanilla ice cream. MMMM! Heck I *may* have even drizzled some on my oatmeal. (I totally did that and it was delicious!)
This yummy caramel sauce is a great drizzling consistency when it is warm or at room temperature, but would also make a great dip for apple slices (or pretzels, or graham crackers, or fingers and spoons!) when served cold. If you only try one new recipe this fall, this should be the one!!
- 2 cups apple cider
- 1/2 cup butter
- 1 cup brown sugar
- 3/4 cup heavy cream
- 1/2 tsp sea salt
- 2 tsp vanilla bean paste (extract would be fine)
- In a heavy-bottomed sauce pan, bring the apple cider to a low boil. Keeping an eye on it to be sure it doesn't burn, reduce down to 1/4 cup.
- Stir in butter until melted. Incorporate the brown sugar, cream and salt. Bring to a simmer and cook for 7-8 minutes, stirring frequently.
- Remove from heat and stir in vanilla. Allow mixture to cool then transfer to serving vessel or storage container.
- This caramel will keep well in the refrigerator and will be a thick dipping consistency when cold. At room temperature it is more of a glazing or drizzling consistency.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please view my disclosure page for more information.
Amount Per Serving: Calories: 99Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 84mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 0g
All nutritional information is estimated and will depend on the exact ingredients you use.