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spoon lifting out apple cider caramel sauce from jar

Apple Cider Caramel Sauce

This homemade caramel sauce with apple cider is the perfect fall sauce that can be used as a dip or topped on your favorite dessert.
Course Sauce
Cuisine American
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 12
Calories 153kcal
Author Ryan Beck


  • 4 cups apple cider
  • ¼ cup unsalted butter, room temperature
  • 1 cup light brown sugar
  • ¾ cup heavy cream
  • 1 ½ teaspoon sea salt


  • 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.


  • 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.


Serving: 1g | Calories: 153kcal | Carbohydrates: 19g | Protein: 0g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 30mg | Sodium: 305mg | Potassium: 27mg | Fiber: 0g | Sugar: 3g