This post contains affiliate links. Please see our disclosure policy.

This Apple Cider Caramel Sauce is a rich, creamy blend infused with warm apple and cinnamon flavors, making it an ideal autumn indulgence. It’s perfect for drizzling over coffee, ice cream, pie, cookies, and other treats!

This time of year, sliced apples and Caramel Sauce are a favorite after-school snack. I took my girls and a friend to Edwards Apple Orchard in Poplar Grove, IL, to pick apples, eat apple cider donuts, and pick up some really good apple cider. With all that bounty, I thought I would try a new caramel sauce recipe that doubles down on the apple flavor.

If you have trouble making a traditional caramel sauce, you’ll want to try this one. You don’t caramelize the sugar, so there is no risk of it crystallizing into a hard mess. What separates this recipe from a regular caramel sauce is using a reduction of apple cider instead of water. Deep apple flavor and buttery caramel goodness?? I’ll take some of that! It is wonderful for apple dunking, pouring over ice cream, drizzling on a simple cake, or even stirring into your morning coffee for a sweet start to the day!

“As an Amazon Associate, I earn a commission from qualifying purchases that you make from the links within my posts and recipe cards with no added cost to you.”

No ratings yet

Apple Cider Caramel Sauce

By Nicole

Prep: 5

Cook: 15

Total: 20

Servings: cups

A spoon drizzles caramel sauce above a saucepan filled with caramel, with a red apple and a green apple in the blurred background.

Pin Print

A buttery caramel sauce with sweet apple flavor! It is delicious when drizzled over ice cream or any baked fall treat!

Ingredients

▢ 1 cup apple cider
▢ 1 cup light brown sugar, firmly packed
▢ ½ cup (4 ounces) unsalted butter
▢ ¼ cup heavy whipping cream
▢ ⅛ teaspoon kosher salt

Instructions

In a medium saucepan over medium heat, cook the cider, stirring often, until reduced to ¼ cup, about 10 minutes. Add the sugar, butter, cream, and salt and stir to combine. Bring the mixture to a boil and boil, stirring constantly, for 2 minutes. Remove from the heat and allow to cool completely. Refrigerate in an airtight container for up to one week.

Nutrition

Calories: 1569kcal, Carbohydrates: 195g, Protein: 3g, Fat: 91g, Saturated Fat: 58g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 23g, Trans Fat: 3g, Cholesterol: 249mg, Sodium: 312mg, Potassium: 492mg, Fiber: 0.4g, Sugar: 190g, Vitamin A: 2971IU, Vitamin C: 2mg, Calcium: 215mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @thegalleygourmet or tag #thegalleygourmet!