This Apple Cider Caramel Sauce is a luscious blend of sweet, tangy, and buttery flavors that will elevate any dessert. The rich, velvety texture coats every bite, making it perfect for drizzling over ice cream, pancakes, or even apple pie. With just 20 minutes of cooking time, you can create a homemade treat that feels indulgent yet effortless. The warm aroma of simmering cider and caramel will fill your kitchen, promising a cozy, autumnal experience. It’s a versatile sauce that’s as delightful on a spoon as it is in your favorite recipes.
What makes this sauce truly special is its balance of deep caramel notes with the bright, spiced undertones of apple cider. Each spoonful offers a silky smoothness that melts on your tongue, leaving a lingering sweetness with a hint of tartness. Whether you’re hosting a gathering or treating yourself, this sauce adds a touch of gourmet flair to any dish. Its quick preparation means you can whip it up whenever the craving strikes, making it a must-have in your fall recipe collection. Once you try it, you’ll wonder how you ever lived without it.
What You’ll Need for Apple Cider Caramel Sauce
- 2 cups (16 fl oz/480 ml) apple cider (use fresh or store-bought)
- 1¼ cups (7½ oz/213 g) dark brown sugar (light brown sugar works too, but dark adds richer flavor)
- 5 tablespoons (2½ oz/71 g) butter (unsalted preferred, but salted can be used—adjust salt accordingly)
- ¾ cup (6 fl oz/180 ml) heavy whipping cream (substitute with half-and-half for a lighter version)
- ½ teaspoon cinnamon (add more for extra spice)
- ¼ teaspoon salt (enhances the caramel flavor)
How to Make Apple Cider Caramel Sauce
- Reduce the apple cider: In a medium saucepan, bring the apple cider to a boil over medium-high heat. Let it simmer for 10-12 minutes, stirring occasionally, until it reduces to ⅓ cup (2½ fl oz/75 ml). It should be syrupy and fragrant.
- Add the remaining ingredients: Reduce the heat to medium-low. Stir in the brown sugar, butter, heavy cream, cinnamon, and salt. Mix until everything is fully combined.
- Cook the caramel: Continue cooking for 6-8 minutes, stirring frequently, until the sauce thickens and turns a deep amber color. It should coat the back of a spoon.
- Cool and store: Remove the saucepan from the heat and let the caramel cool to room temperature. Transfer it to an airtight container.
- Serve and enjoy: Drizzle over ice cream, apple crisp, or your favorite fall pie. Store leftovers in the refrigerator for up to 3 months.
Creative Ways to Use Your Apple Cider Caramel Sauce
This versatile sauce isn’t just for ice cream! Drizzle it over pancakes or waffles for a cozy breakfast, or swirl it into your morning oatmeal. It’s also perfect for elevating desserts like cheesecake, bread pudding, or even a simple bowl of fresh apple slices. For a festive touch, use it as a dip for churros or pretzels.
Storage Tips to Keep Your Caramel Fresh
Store your sauce in an airtight container in the refrigerator for up to 3 months. If it thickens too much, simply reheat it gently in the microwave or on the stovetop with a splash of cream or apple cider to restore its smooth consistency. For longer storage, freeze it in small portions for up to 6 months.
Quick Recipe Variations to Try
Switch up the flavor by adding a pinch of nutmeg or ginger for extra warmth. For a boozy twist, stir in a tablespoon of bourbon or rum after removing it from the heat. If you prefer a lighter version, substitute coconut cream for heavy whipping cream and use coconut sugar instead of brown sugar.
Essential Equipment for Perfect Caramel
A medium saucepan with a heavy bottom is key to even cooking and preventing scorching. Use a wooden spoon for stirring to avoid scratching your pan, and keep a heatproof spatula handy for scraping the sides. A liquid measuring cup ensures accurate measurements for the apple cider and cream.
Common Questions Answered
Wondering if your caramel is done? It should coat the back of a spoon and have a rich, dark amber color. If it’s too thin, cook it a bit longer. If it’s too thick, add a splash of apple cider or cream. For a smoother texture, strain the sauce through a fine-mesh sieve before cooling. And yes, you can double the recipe—just use a larger saucepan!
Apple Cider Caramel Sauce
Ingredients
- 2 cups 16 fl oz/480 ml apple cider
- 1¼ cups 7½ oz/213 g dark brown sugar
- 5 tablespoons 2½ oz/71 g butter
- ¾ cup 6 fl oz/180 ml heavy whipping cream
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Bring the apple cider to a boil in a medium saucepan over medium-high heat. Let it cook down for 10-12 minutes, until it is reduced to ⅓ cup (2½ fl oz/75 ml).
- Reduce the heat to medium-low and stir in the brown sugar, butter, cream, cinnamon, and salt.
- Continue to cook for 6-8 minutes, until the caramel thickens and starts to become dark in color.
- Remove from the heat and let cool to room temperature before transferring to an airtight container.
- Serve over ice cream, an apple crisp, or a slice of fall pie. Store in the refrigerator for up to 3 months.
