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This homemade apple cider caramel sauce is the perfect fall sauce that can be used as a dip or topped on your favorite dessert.
I love using apple cider in everything from drinks like this apple cider cocktail to savory meals like apple cider chicken.
But this homemade caramel sauce was actually created to go with these baked apple cider donuts. And while the donuts are fantastic on their own, this sauce puts them over the top.
Who says though it has to stop at a dip for donuts. It really is perfect for the fall. I've put it on top of ice cream, pancakes and even made candy out of it.
There is a science behind making caramel but this recipe is quite easy. By reducing the apple cider, you get the concentrated flavor of the apples coming through in the caramel. So if you are looking for something besides just plan old caramel sauce, I'd give this a try.
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Recipe Ingredients
- Apple cider - where the apple flavor comes from.
- Unsalted butter - helps create a velvety sauce.
- Light brown sugar - can also use granulated sugar.
- Heavy cream - reacts with the sugar to form the sauce.
- Sea salt - enhances the flavor.
Step-by-Step Instructions
- Add apple cider to medium sauce pan and bring to boil. Boil for about 30 minutes or until the cider has reduced to ⅔ cup.
- Reduce the heat and add the butter, cream and brown sugar.
- Bring back to boil and then reduce heat and simmer for about 10 minutes or until the temperature has reached 212°F. or The caramel should be a dark color and thick.
- Remove from heat and stir in salt. If the caramel thickens too much, place over low heat and add cream to thin.
Boiled Apple Cider
Boiling the cider is important when it comes to this sauce and it is pretty hands off. Just throw in a saucepan and simmer until it reduces to ⅔ of a cup.
This gives you that concentrated apple flavor that is super important. Just keep an eye on it towards the end as it can burn.
Caramel Temperatures
You can cook this caramel by eye, which is what I do but a candy thermometer never hurts:
- 212°F - the temperature needed for a sauce
- 230°F - creates thicker sauce that hardens when cooled.
- 238°F - good for soft homemade candies or to dip apples in.
What to Eat with Caramel
I mentioned before but this sauce is super versatile. Some of the recipes you can use it with include:
Pro Tips/Recipe Notes
- Don't skip on reducing the apple cider.
- You can replace light brown sugar with granulated sugar.
- A thermometer isn't necessary but can be helpful in determining when sauce is ready.
- Omit the salt if you don't want it.
Other Sauce Recipes
If you’ve tried this apple cider caramel sauce or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Apple Cider Caramel Sauce
Ingredients
- 4 cups apple cider
- ¼ cup unsalted butter, room temperature
- 1 cup light brown sugar
- ¾ cup heavy cream
- 1 ½ teaspoon sea salt
Instructions
- Add apple cider to medium sauce pan and bring to boil. Boil for about 30 minutes or until the cider has reduced to ⅔ cup.
- Reduce the heat and add the butter, cream and brown sugar. Bring back to boil and then reduce heat and simmer for about 10 minutes or until the temperature has reached 212°F. The caramel should be a dark color and thick.
- Remove from heat and stir in salt. If the caramel thickens too much, place over low heat and add cream to thin.
Notes
- Don't skip on reducing the apple cider.
- You can replace light brown sugar with granulated sugar.
- A thermometer isn't necessary but can be helpful in determining when sauce is ready.
- Omit the salt if you don't want it.
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