Ever heard of the phrase “to-die-for”? Bet you didn’t know it was invented just for this sauce!
You think I’m spoofing you? Well maybe so, but “to die for” is exactly what I said when I took the first tiny taste of this caramel sauce. And the second and the … well, we won’t go any further. Let’s just say this Autumn Spiced Apple Cider Caramel Sauce is quite irresistible!
I bought a gallon of apple cider this week and have had fun experimenting with it in all kinds of recipes. I made a pound cake – good, but not quite ready for you yet, some apple cider caramels, fantastic! (more on those down the road!) and two different versions of caramel sauce. The first batch was pretty good, but this one is simply amazing. Oh, and so simply simple that you HAVE to try it!
I used my Ridiculously Easy Caramel Sauce as a base for this recipe. The most difficult part is waiting the 30 or so minutes it takes to reduce the cider to a delicious apple-y syrup. After that, the whole thing comes together in less than 10 minutes. It’s so easy you might not like me any more, as this sauce can go from a whim to a wonderful reality in no time flat. Dangerous, extremely dangerous indeed!
You’ll flip when you take the first taste; a sweet, rich, smooth, buttery, creamy caramel sauce, but then … oh, then comes the amazing part. The sweet and tart, bright and fresh apple flavor hits your taste buds! The combination is impossibly delicious and I have a feeling you’ll not only find a zillion ways to use it (besides eating with a spoon right from the jar), but you too will be saying it’s “to die for”. You might even be telling people that the phrase was invented just for this sauce! 🙂
- 2 cups apple cider
- ½ cup butter (4 ounces)
- 1 cup dark brown sugar, packed
- ¾ cup heavy cream
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 2 teaspoons vanilla extract
- Place apple cider in a medium size, heavy-bottomed pot. Bring to a boil, then reduce to a high simmer and cook until cider is reduced to ¼ cup. It will be fairly thick and syrupy.
- Add butter to pan and cook until melted. Add the sugar, cream, salt and spices. Whisk until well blended. Bring to a gentle boil and cook for 7 minutes, stirring frequently.
- Remove from heat and add vanilla extract, stirring to combine. You're done! Mixture will thicken as it cools. It it becomes too thick just add an extra bit of apple cider or cream and stir well. Sauce should be stored in the refrigerator. It can be re-warmed in the microwave or on the stove top in a small pan.