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 of that bounty, I thought I would try a new recipe for caramel sauce that doubles down on the apple flavor.
If you are one that has trouble making a traditional caramel sauce, then you will certainly want to try this one. There is no caramelizing the sugar so there is no risk of it crystallizing into a hard mess. What separates this recipe from a regular caramel sauce is that you use a reduction of apple cider in lieu of water. Deep apple flavor and buttery caramel goodness?? I'll take some of that! It is wonderful for apple dunking, poured over ice cream, drizzled on top of a simple cake, or even stirred into your morning coffee for a sweet start to the day!
Apple Cider Caramel Sauce
makes about 1 1/4 cups
1 cup apple cider
1 cup firmly packed light brown sugar
1/2 cup (4-ounces) unsalted butter
1/4 cup heavy whipping cream
1/8 teaspoon kosher salt
In a medium saucepan over medium heat cook the cider, stirring often, until reduced to 1/4 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.
Source: Adapted from Southern Living, September 2013