This Apple Cider Caramel Sauce is sweet, creamy, full of apple and cinnamon flavors, and buttery smooth in texture. I love it over a bowl of my no-churn vanilla ice cream. But, it can be used in many delicious ways, just like my homemade caramel sauce!
Ingredients & Substitutions
- Apple Cider: I have a super delicious homemade apple cider you might want to check out! Or, store-bought cider works, too. It is spiced with cinnamon for this recipe. If substituting apple juice, the sauce will have a less intense flavor.
- Sugar: Granulated sugar in caramel sauce helps make it sweet and gives it a nice rich flavor. When you heat the sugar, it melts and turns into caramel, which makes the sauce smooth and delicious.
- Butter: I prefer using unsalted butter for the most control over the salt in the recipe. If using salted butter, you may want to lessen or omit the salt.
- Heavy Whipping Cream: Heavy whipping cream (heavy cream) helps to thicken the sauce and make it smooth and creamy. Make sure the heavy cream is slightly warmed (pop it in the microwave for 30-40 seconds) before adding it to the sauce. For a slightly lighter version, you could use half-and-half. I do not recommend milk for this recipe.
- Vanilla Extract: I like the little extra flavor that vanilla extract gives the sauce. Almond extract could also work (but give the sauce a bit of a different flavor).
Delicious Ways To Use Apple Cider Caramel Sauce
To be honest, I could eat this by the spoonful, right out of the jar! (I think I might even love this more than regular caramel sauce.) But, here are some other delicious ways I plan to use the sauce:
- Ice cream topping (Try using it in my salted caramel ice cream.)
- Pancake and waffle syrup (in place of maple syrup)
- Dip for apple slices (I like to add a few chopped pecans or walnuts to the sauce for a nutty crunch.)
- Cheesecake swirl
- Drizzle for the tops of warm cinnamon rolls or on top of a slice of apple pie
- Oatmeal mix-in
- Glaze for cakes or cupcakes
- Add a spoonful to your coffee (yum)!
Storing & Reheating Apple Cider Caramel Sauce
To store this homemade apple cider caramel sauce, first, let it cool to room temperature. Next, store it in an airtight container (I like glass jars with a tight lid) in the refrigerator. It will last up to a week or so. Reheat it in the microwave or a saucepan on the stovetop. It reheats really nicely–super smooth and creamy! For longer storage, freeze the sauce.
Freezing Apple Cider Caramel Sauce
If you want to freeze the apple cider caramel sauce, I recommend freezing it in smaller portions (containers). Then, you can just grab a little bit at a time, since it does need to thaw at room temperature before use. Freeze the sauce in a freezer-safe container for up to 3 months.
Apple Cider Caramel Sauce
Ingredients
- 2 cups apple cider
- 1 teaspoon cinnamon
- 1 cup (200 g) granulated sugar
- 6 tablespoons unsalted butter
- ⅓ cup (79 g) heavy whipping cream, warmed slightly
- ½ teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
- To a small saucepan over medium-high heat, add the apple cider and cinnamon. Cook for 18-20 minutes until it is reduced to about ¼ cup. Set aside.
- Add the granulated sugar to a separate medium heavy-bottomed saucepan. Spread it out evenly over the bottom of the pan. Set the saucepan over medium-low heat. Do not stir the sugar at this point. Allow the sugar to begin melting on its own.
- As the sugar starts to melt around the edges, gently tilt the pan to help the sugar melt evenly. Once you see a significant amount of melted sugar, you can start gently stirring with a wooden spoon or heatproof silicone spatula to ensure all the sugar melts evenly. (Be patient. It may seem slow at first, but the sugar will eventually melt completely and begin to turn golden.)
- Continue to cook the sugar, stirring gently, until it reaches a deep amber color (about 5-10 minutes). Be careful not to let it burn.
- Once the sugar is a deep amber color, reduce the heat to low. Carefully add the butter, stirring constantly until melted.
- Gradually add the warm heavy cream while stirring. The mixture will bubble up, so be cautious.
- Stir in the reduced apple cider and vanilla until well combined. Add a pinch of kosher salt and stir to incorporate.
- Continue cooking on low until smooth, about 5-10 minutes.
- Remove from heat and allow the sauce to thicken as it cools. Use warm or cold.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
This sauce is amazing! I love how the apple cider gives regular caramel a little twist in flavor. Yum!
Elizabeth
I thought this sauce was okay, but I am the odd one out when I say I prefer the classic caramel sauce. It's still delicious, though!
Bella
This will be a new favorite for me! I like that it is a little different from caramel sauce, but enough to be noticeable (in a good way).
Annabelle
I can see (and taste) how this sauce will be popular, especially this fall. I would like it over Granny Smith apples.
Selena
Oh my!!! This apple cider caramel sauce is a game-changer–I absolutely love it! The cider adds an unexpected depth of flavor, and the cinnamon makes it taste like fall in a jar. Seriously, it is so perfect for all your fall desserts and even just for dipping apples.
I am ADDICTED to this!! Love it in my morning coffee!!
Do you know if there is any chance of WB canning this.
Canning apple cider caramel sauce safely at home can be tricky because of its high sugar content and low acidity, which could pose a risk for bacterial growth if not done correctly. Generally, caramel sauces aren’t recommended for water bath canning. Instead, you might consider freezing it in small batches. Freezing preserves the flavor and texture without the safety concerns that come with canning.
I’m already rating this 5 without making it because my brain has just downloaded all these flavors and agrees it’s a winner! Can’t wait to put this on everything from frozen desserts to rustic galettes to even drizzles of it over fresh whipped cream lattes.
Can this sauce be canned like jams and jellies?