Apple Cider Caramel
Smooth caramel sauce made with fresh, tart apple cider.
Servings 1 cup
Ingredients
- 2 cups apple cider use honeycrisp apple cider for a more tart taste, add mulling spices for added flavor
- 200g or 1 cup granulated sugar
- squeeze of lemon
- 85g 6 tablespoons unsalted butter
- 80g or ⅓ cup heavy cream
- 40g or 2 tablespoons reduced apple cider from above
- ¼ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
Instructions
- Set the cider and mulling spices if using in a medium to large sized pot. Boil on medium high for 45-60 minutes until reduced to a thick, sticky syrup (about 1/4 cup).
- In a 4 quart pot add the sugar and a squeeze of lemon (no more than a teaspoon). Stir the sugar so that the lemon coats the sugar. Turn the heat on medium. It will melt on the bottom at first, stir it often so it caramelizes evenly.
- Heat the heavy cream in the microwave, just warm to touch.
- As the sugar melts and darkens, use the back of a wooden spoon to press out any lumps of sugar. Once it has all evenly melted, let it cook for a few minutes until your desired color. The darker the caramel the more bitter the flavor but if you stop it when it's too light it won't have a deep taste; aim for a shade or two darker than amber.
- Add the heavy cream – slowly and stirring as you add it so the caramel doesn’t separate. Take care of your hands and use oven mitts, it will spit and sputter and can burn.
- Add the butter and stir until it has melted. Turn off the heat then add the cider, salt and vanilla.
- Store in an airtight container (it will last a couple of weeks, sealed).