Apple Cider Caramel Sauce (Print-Friendly Version)
Cider is reduced before sugar, butter and cream are added. Use a generously sized saucepan because baking soda makes the hot mixture foam.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 2 cups apple cider
02 - 1 cup granulated sugar
03 - 6 tablespoons salted butter, cut into small pieces
04 - pinch of salt
05 - 1/2 cup heavy cream
06 - 2 tablespoons light corn syrup
07 - 1/2 teaspoon baking soda
08 - 1 teaspoon vanilla extract
09 - 1/4 teaspoon apple pie spice
# How to Make It:
01 - Boil cider in a large heavy saucepan until reduced to half a cup, checking volume carefully. Reduce heat before adding the remaining caramel-base ingredients.
02 - Add sugar, butter, salt, cream, corn syrup and baking soda cautiously. Bring to a controlled boil with ample headroom; reduce heat immediately if foam climbs the pan.
03 - Stir and watch closely, beginning checks around seven minutes. Look for a caramel-colored sauce that coats a spoon after a small sample cools; do not taste directly from the pan.
04 - Remove from heat before adding vanilla and spice. Cool until safe to transfer, then refrigerate in a clean heat-safe container. This is a refrigerated sauce, not a shelf-stable canning recipe.
# Extra Suggestions:
01 - The half-cup target concentrates the apple flavor before adding sugar and dairy. A fixed reduction time is unreliable across pan widths.
02 - Acidic cider and baking soda create foam. A small pan can overflow before the sauce thickens.