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Apple cider in a caramel sauce, it’s the perfect fall treat! This caramel sauce is perfect as a dip for apple slices, on top of pancakes, drizzle for cinnamon french toast, or as a filling for cinnamon rolls. Any way you choose to have this apple cider caramel sauce, it is absolutely delish!
I have been dying to make some delish caramel sauce all. year. long.And it’s finally (!!) the season for both caramel sauce and apple cider. And the only way I can ensure that I get enough of both is to combine the two.
In the words of the famous Uncle Jessie,“Have mmmercyyy” .Things are absolutely about to get sticky, buttery, salty, sweet, and incredibly fall perfect up in here.
What are the benefits of making your own apple cider caramel sauce you ask? Well let me tell you:
1.) The house does this wonderful thing where it smells totally amazeballs because of the sheer amount of delish sugar and cinammon and butter and apple cider that goes into this recipe.
2.) Caramel sauce is available to you 24 hours a day from the time you make it till the time you literally lick the mason jar clean. Yes, it’s that gosh darn good.
3.) It’s the ideal topping for, um lets see, EVERYTHING. Drizzle it on shortbread cookies, a dip for apples, garnish cupcakes, pumpkin spice lattes, and even as sauce for your cinnamon french toast or buttermilk pancakes!
That drizzle of caramel sauce that’s dripping off that spoon, makes me want to stick my face underneath it and just ladle it directly into my mouth. TMI? I think so.
This recipe is really quite simple and requires only a few ingredients. There is no need for a fancy schmany candy thermometer or anything else. All you need other than the ingredients is a spatula or spoon and a small saucepan. It takes about 15 minutes to make the recipe itself but make sure to allow enough time for cooling. The sauce will look just a littttttle thin when you’re done cooking it, but worry not, it will thicken while it cools.
And the most important reason why you need to make this: It’s literally like taking the liquid form of a caramel apple and drizzling it over your breakfast (pancakes, french toast, cinnamon rolls) or your dessert (cupcakes, cookies, apples). Who wouldn’t like that?
And Oh My G, how did I not think of this earlier – this apple cider caramel sauce would be amazing drizzled on popcorn too!
Yield: ~ 2 cups
Apple Cider Caramel Sauce
Cook Time20 minutes
Total Time20 minutes
Apple cider in a caramel sauce, it's the perfect fall treat! This caramel sauce is perfect as a dip for apple slices, on top of pancakes, drizzle for cinnamon french toast, or as a filling for cinnamon rolls. Any way you choose to have this apple cider caramel sauce, it is absolutely delish!
Ingredients
- 2 cups apple cider
- 1 cup light brown sugar, packed
- 5 tablespoons SALTED butter
- 3/4 cup heavy cream
- 1/2 teaspoon cinnamon powder
- 1 teaspoon vanilla extract
- 1 pinch sea salt
Instructions
- Add the apple cider to a medium sauce pan over medium-high heat and bring to boil. Allow the apple cider to cook down to about 1/3 cup. Reduce the heat and add the brown sugar, butter, heavy cream, and cinnamon and increase the heat back to medium-high heat. Continue to cook for 10-15 minutes until the caramel thickens and starts to become dark in color. Remove from heat, add the vanilla and the pinch of sea salt; stir to combine. Set aside to cool, the caramel sauce will thicken a little once it cools.
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Desserts Sweet Treatsapple cider apple cider juice apple juice brown sugar butter candy corn caramel apples caramel sauce fall desserts fall recipes fall treats
originally published on Sep 22, 2014 (last updated May 19, 2020)
26 comments Leave a comment »
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26 comments on “APPLE CIDER CARAMEL SAUCE”
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Marzia — Reply
I am literally drizzling this caramel sauce on everything!
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Marcia Stepp — Reply
This is seriously the BEST caramel dip ever! To make it easier, I used 1/3 c. frozen apple juice concentrate instead of boiling down cider. It works great!
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Marzia — Reply
So glad you enjoyed the caramel sauce, Marcia. That’s a great idea, thanks for sharing! 🙂
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Rick — Reply
So if Apple juice okay, I can use pasteurized cider, right? Thanks. Looking forward to making this recipe.
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Marzia — Reply
Hi Rick,
Yes, pasteurized cider is fine to use. 🙂
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Marzia — Reply
I’m not sure if this recipe can be canned or not. If you decide to can it, please let me know if it’s suitable for canning.
Thanks! 🙂
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Sandra — Reply
Sounds great, can’t wait to try it. Does it need to be refrigerated or can it sit on the counter? I’m thinking about Christmas giving.
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Marzia — Reply
Hi Sandra,
The sauce can be kept in an air-tight container at room temperature for 3 days and up to 3 months in the refrigerator.
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Jen — Reply
How do you store the sauce after it is prepared? I’d love to give these out as Christmas gifts 🙂
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Marzia — Reply
Hi Jen,
Thats a great idea. The sauce can be kept in an air-tight container at room temperature for 3 days and up to 3 months in the refrigerator.
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Michael — Reply
Would it be thick enough for filling macarons?
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Marzia — Reply
Hmmm. I think it would be thick enough once it’s had a chance to cool. Not too sure about the spreadability though!
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Melissa — Reply
I used this recipe for macrons and it was so, SO good! I used a piping bag to apply the carmel.
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Pingback: 21 Apple Cider Recipes So You Can Infuse A Touch Of Fall Into Every Meal « Fribliss
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Pingback: 21 Apple Cider Recipes So You Can Infuse A Touch Of Fall Into Every Meal - TrulyTimes
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Britt — Reply
I stumbled across your caramel sauce while reading your veg enchilada recipe, which also looks delish and I plan to make. 🙂
Just wanted to mention yet another use for the sauce…drizzled over apples in a pie! Years ago I had an apple pie recipe that contained a cider reduction and it was declared “the best apple pie I’ve ever tasted” by a chef/restaurant owner friend of mine. Misplaced the recipe a few years back and am so thrilled to find your caramel sauce recipe! Looking forward to picking wild apples at the cabin in the fall, cooking up some cider and resurrecting an old favourite.Oh, also scrumptious drizzled over morning oatmeal on chilly mornings!
Thank you from the bottom of my tastebuds 🙂
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Wendy — Reply
Just made this delicious and easy recipe. But just as an FYI, it doesn’t work as an ice cream topping! It completely firms up. But no problem, plenty of other, non cold, uses!
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Kelly — Reply
Going to try my hand at canning some today!! I’ll let you know
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Julie — Reply
This is amazing sauce! Drizzled warm over an apple coffee cake. So good! Thanks!
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Kathleen — Reply
I made this caramel sauce and the flavor was delicious but my sauce was not glossy and smooth, more grainy. Was I supposed to stir the sauce once all the ingredients were added to the cider?
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Karen Gahm — Reply
What happens when you reduce the cider? Why not start with 1/3 cup?
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Mickey — Reply
Because the flavor of the cider intensifies greatly when reduced. Definitely worth reducing.
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Someone — Reply
Very good caramel! I will be saving this recipe but will half the cinnamon next time.
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Makena — Reply
Very yummy! I will say, the recipe timing is very misleading. It probably took 20 mins to reduce down the apple cider, then another 10-15 to boil the caramel, so closer to 35-40 mins total.
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