Clean recipe · stripedspatula.com
Apple Cider Caramel
Rich, sweet, and slightly-tangy apple cider caramel, made with reduced fresh apple cider and a hint of cinnamon. This is the perfect caramel for fall!
Original recipe: stripedspatula.com
- Yield:
- 12 servings
- Prep:
- 5 min
- Cook:
- 85 min
- Total:
- 90 min
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Ingredients
- 4 cups sweet apple cider
- 1/3 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1 cup heavy cream
Instructions
- Bring apple cider to a boil in a heavy bottomed pot. Reduce heat to medium/medium-low to maintain a steady bubble, and cook until cider is reduced to 1/2 cup, about 30-60 minutes. Stir occasionally and watch it closely toward the end so it doesn’t burn.
- Strain reduced cider and return to a clean pot. Stir in light brown and granulated sugar, salt, cinnamon, and heavy cream.
- Bring to a boil and cook over medium-low heat, stirring occasionally, until the caramel reaches 230 degrees F on a candy thermometer for caramel sauce, or 245-250 degrees F for dipping apples.
- Caramel will thicken as it cools. Store, covered, in the refrigerator for up to one week. I like to store my caramel in a microwave safe container, so that I can easily warm it back to a pourable temperature by heating in 10 to 15-second intervals.