Apple cider caramel is perfect to have on hand for your favourite festive baking or drink making. It features a thick gooey golden sauce with warm notes of apple and spices.
Info and tips for apple cider caramel
Making caramel sounds so much harder than it is. All you need is a saucepan, four ingredients, and 15 minutes. No candy thermometer needed.
- When you start melting down the sugar, at first it will seem like nothing is happening. That’s normal, just stir occasionally. Eventually you will start to see the sugar clumping together, this means you’re on the right track. After a few more minutes the sugar will completely liquify. Once it reaches this stage shut off the heat. You don’t want to burn the sugar.
- When you add the butter it will bubble a lot. Don’t panic this is completely normal. Just keep whisking and it will come together. Make sure you use something metal or wooden to stir!
- Super important tip (learn through my failures please): make sure when you add the cream it’s warm. If you add cream straight from the fridge it will seize the caramel. This means it will immediately harden into clumps and you won’t be able to mix in the cream.
- Add the apple cider last with a pinch of salt. If you want regular caramel just skip the apple cider!
Equipment
This is the Our Place Pot I used to make the caramel. I use this pot for so many things daily and love the built in strainer!
Ingredients for apple cider caramel
- ¼ cup reduced apple cider
- 1 cup granulated sugar
- 4 tbsp unsalted butter
- ½ cup heavy cream, warm
- Pinch flakey salt
Instructions
- If you are making my apple cider cookies you will have reserved a 1/4 cup of reduction for this caramel. If you are just making the caramel, start by reducing 2 cups of apple cider. This will take 1-2 hours on low heat, stirring occasionally. Once you are left with about a 1/4 cup of cider, shut off the heat and allow to cool. It will thicken into a syrupy caramel texture. Set aside.
- To a pot of medium/low heat add the sugar. Stir occasionally. Eventually you will see the sugar starting to clump together, keep stirring every minute or so as the sugar melts.
- Once the sugar is completely liquid and golden in colour shut off the heat.
- Immediately add the butter and stir. It will bubble a lot, this is normal.
- Once the butter is mostly mixed in add the warm cream (must be warm). Stir until incorporated.
- Add the reserved reduced apple cider and flakey salt. Mix together and allow to cool.
- Pour the caramel into a glass mason jar once cool enough. Store in the fridge for 2-4 weeks and use on everything you desire!
See below for a video tutorial!
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Apple cider caramel is a thick gooey golden sauce with the perfect balance of sweet apple and warming spices. If you are making my apple cider cookies you will have reserved a 1/4 cup of reduction for this caramel. If you are just making the caramel, start by reducing 2 cups of apple cider. This will take 1-2 hours on low heat, stirring occasionally. Once you are left with about a 1/4 cup of cider, shut off the heat and allow to cool. It will thicken into a syrupy caramel texture. Set aside. To a pot of medium/low heat add the sugar. Stir occasionally. Eventually you will see the sugar starting to clump together, keep stirring every minute or so as the sugar melts. Once the sugar is completely liquid and golden in colour shut off the heat. Immediately add the butter and stir. It will bubble a lot, this is normal. Once the butter is mostly mixed in add the warm cream (must be warm). Stir until incorporated. Add the reserved reduced apple cider and flakey salt. Mix together and allow to cool. Pour the caramel into a glass mason jar once cool enough. Store in the fridge for 2-4 weeks and use on everything you desire!Apple Cider Caramel
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