Apple Cider Caramel Recipe

Homemade caramel sauce that is silky smooth and flavored with freshly made apple cider that is intensely tart. Ideal for use as toppings for a wide variety of desserts!

– 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




Put the cider and mulling spices in a medium to large pot if you are going to use them. Let it boil on medium-high for 45 to 60 minutes, or until it thins out to a thick, 

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STEP  1 .

sticky syrup (about 1/4 cup). Put the sugar and a little bit (no more than a teaspoon) of lemon juice in a 4-quart pot. Mix the sugar with the lemon juice so that it covers the sugar. 

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Set the heat to medium. It will melt on the bottom at first, so keep stirring it so that it caramelizes all over. Use the microwave to warm the heavy cream until it feels warm to the touch.  

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The sugar will melt and turn dark. Press out any lumps with the back of a wooden spoon as it melts. Once it's all melted together, let it cook for a few minutes or until it's the color you want. 

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In general, darker caramel tastes bitter, but if you stop cooking it when it's too light, it won't have a deep flavor. Aim for a shade or two darker than amber.  

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As you slowly add the heavy cream, stir it in so that the caramel doesn't separate. If you don't want your hands to get burned, wear oven mitts. It will spit and puff. 

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Put in the butter and mix it in until it melts. After turning off the heat, add the vanilla, salt, and cider. Keep in a container that won't let air in. If you seal it, it will last for a couple of weeks.  

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See Also

Apple Cider Caramel Ice Cream Recipe