Apple Cider Caramel
Recipe: https://recipestripper.com/recipes/2a54eb29-830f-4f24-84d7-5d7c1ff38b28
Original source: https://stripedspatula.com/apple-cider-caramel/
Archived source: https://web.archive.org/web/20190820125923id_/https://stripedspatula.com/apple-cider-caramel/ (captured 2019-08-20T12:59:23.000Z)
Recipe image: https://stripedspatula.com/wp-content/uploads/2018/10/apple-cider-caramel-8.jpg

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!
Yield: 12 servings (2 tablespoons caramel)
Prep time: PT5M
Cook time: PT85M
Total time: PT90M

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
1. 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.
2. Strain reduced cider and return to a clean pot. Stir in light brown and granulated sugar, salt, cinnamon, and heavy cream.
3. 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.
4. 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.