Can I Make Apple Cider Caramel Sauce Ahead of Time?

Yes. Apple Cider Caramel Sauce is an excellent make-ahead recipe. Allow the finished caramel to cool before transferring it to a clean airtight container or jar. Store it in the refrigerator for up to three weeks. The sauce becomes considerably thicker when refrigerated. For a pourable consistency, let the amount you need sit at room temperature or warm it gently before serving.

Why Does My Apple Cider Caramel Sauce Get Thick in the Refrigerator?

The butter, heavy cream, and sugar naturally cause homemade caramel to firm as its temperature drops. A thick refrigerated consistency does not mean the sauce has been overcooked. In fact, cold Apple Cider Caramel Sauce works particularly well as a dip for apple wedges, pretzels, cookies, or graham crackers. If you prefer a drizzle, gently warming the caramel will loosen it again.

Can I Turn This Into Salted Apple Cider Caramel?

Yes. The recipe already contains salt to balance its sweetness, but you can increase it for a more noticeable salted caramel flavor. Add additional salt gradually and taste as you go. A little extra salt can complement the concentrated apple cider and brown sugar without masking the buttery caramel flavor.

Easy Apple Cider Caramel Sauce for Fall

Name: Apple Cider Caramel Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups apple cider; 1/2 cup unsalted butter; 1 cup packed light brown sugar; 3/4 cup heavy cream; 1/2 teaspoon salt; 2 teaspoons vanilla extract

Description

Apple Cider Caramel Sauce is a rich, creamy homemade caramel made with reduced apple cider, brown sugar, butter, heavy cream, vanilla, and salt. It has a sweet-tart apple flavor and is perfect for drizzling over ice cream, pancakes, waffles, cakes, or serving chilled as a dip for fresh apples.

Ingredients

Scale

2 cups apple cider
1/2 cup unsalted butter
1 cup packed light brown sugar
3/4 cup heavy cream
1/2 teaspoon salt
2 teaspoons vanilla extract

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Instructions

Pour 2 cups of apple cider into a heavy-bottomed saucepan and bring it to a low boil.
Continue cooking the apple cider, watching carefully to prevent burning, until it has reduced to approximately 1/4 cup.
Add the unsalted butter to the reduced cider and stir until completely melted.
Stir in the packed light brown sugar, heavy cream, and salt until evenly combined.
Bring the mixture to a gentle simmer and cook for 7 to 8 minutes, stirring frequently and scraping the bottom of the saucepan to prevent scorching.
Remove the saucepan from the heat and stir in the vanilla extract.
Allow the Apple Cider Caramel Sauce to cool. Transfer it to a serving container or airtight storage jar. Serve warm or at room temperature for drizzling, or refrigerate for a thicker dipping consistency.

Notes

Use a heavy-bottomed saucepan to distribute heat evenly and reduce the chance of scorching.
Reduce the 2 cups of apple cider to approximately 1/4 cup for concentrated apple flavor and the proper caramel consistency.
The caramel will look thinner while hot and thicken considerably as it cools.
For salted apple cider caramel, gradually add extra salt according to taste.
Serve warm over ice cream, pancakes, waffles, cheesecake, apple cake, oatmeal, or bread pudding.
Chilled caramel makes a thick dip for apple slices, pretzels, graham crackers, and cookies.
Store in an airtight container in the refrigerator for up to 3 weeks.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Dessert Sauce
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 104 kcal
Sugar: 11 g
Sodium: 54 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 2.3 g
Trans Fat: 0.2 g
Carbohydrates: 11 g
Fiber: 0.04 g
Protein: 0.3 g
Cholesterol: 19 mg