This apple cider caramel sauce is basically heaven in a jar.
Doodle and I were at the grocery store a week or so ago, and apple cider was stacked waist-high next to the apples in our produce section. We love drinking apple cider in the fall, so Doodle begged me to buy some. Normally I’d acquiesce, but the temperature here was still in the mid- to upper-90’s.
Not quite hot apple cider time.
But today we finally had temperatures in the 70’s – with rain! – and I decided that was close enough to Fall weather to warrant some spiced apple flavors (we won’t discuss the fact that it’s supposed to be in the 90’s again on Wednesday. I’m in denial).
So we grabbed some cider, warmed up a mug, and then decided to make some caramel sauce for dipping – and for ice cream drizzling – later this week. Believe me when I tell you that I ate more of this sauce straight out of the jar than I did on anything else.
Um, isn’t that what you’re supposed to do with caramel sauce?
- 1 cup apple cider
- 1 cup firmly packed light brown sugar
- 1/2 cup butter
- 1/4 cup whipping cream
- 1 vanilla bean, scraped
- In a large saucepan, cook cider over medium heat until reduced to 1/4 cup, stirring often. For me, this took 8 to 10 minutes. Once reduced, stir in your remaining ingredients, and bring to a boil, stirring constantly for 2 additional minutes.
- Remove from heat and cool completely - the sauce will thicken as it cools. Keep refrigerated for up to one week. You may reheat sauce in the microwave on high for 10 to 15 seconds, or until just warm.
recipe just barely adapted from Southern Living
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