A few weekends ago at the farmer’s market, I got some Mercier Orchards apple cider. Ever since then, I’ve been drinking apple cider like a mad woman! I’ve decided that warm, spiced apple cider poured over bourbon is my official go-to holiday drink. So naturally, I began thinking about spiced cider and dessert. Something warm and smooth and comforting. This caramel is it.
It’s creamy, sweet, thick, delicious, magical. I think it’s even better than my usual go-to caramel sauce. It’s the quintessential fall-winter ice cream topper, pie smotherer, spoon dipper, bundt cake drizzler. I’ve been told it’s also delicious between layers of apple spice cake. I believe it. 
Spiced Apple Cider Caramel Sauce
- Total Time: 45 minutes
- Yield: 12 oz 1x
Description
This spiced apple cider caramel sauce is creamy, sweet, and infused with the warm flavors of cinnamon, allspice, and vanilla, making it a perfect topping for desserts.
Ingredients
- 2 cups (475 ml) apple cider
- 2 cinnamon sticks
- 1 Tbsp. whole allspice berries
- 3-4 whole cloves
- 1/2 vanilla bean, split and scraped
- 1 cup (200 g) granulated sugar
- 1 Tbsp. light corn syrup
- 1/2 cup (118 ml) heavy cream
- 2 Tbsp. unsalted butter
- 1/4 tsp. sea salt
Instructions
- In a large saucepan set over medium heat, combine the apple cider, cinnamon sticks, allspice berries, cloves, and vanilla bean seeds and pod. Bring the mixture to a low boil.
- Continue cooking until the cider is reduced by about two-thirds, approximately 20-25 minutes. The mixture should be thick and syrupy.
- Remove the spices and vanilla bean pod from the reduced cider.
- Add the granulated sugar and light corn syrup to the saucepan. Stir to combine.
- Increase the heat to medium-high and cook without stirring until the mixture reaches a deep amber color, about 5-7 minutes. Watch closely to prevent burning.
- Remove the saucepan from the heat and carefully whisk in the heavy cream. The mixture will bubble vigorously.
- Stir in the unsalted butter and sea salt until smooth and well combined.
- Let the caramel cool slightly before transferring to a jar or serving. It will thicken as it cools.
Notes
This caramel sauce is perfect for drizzling over ice cream, pies, or bundt cakes. It can also be used as a filling between layers of apple spice cake. Store in an airtight container in the refrigerator for up to two weeks. Reheat gently before serving if needed.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 150
- Sugar: 24
- Sodium: 50
- Fat: 6
- Carbohydrates: 25
- Fiber: 0
- Protein: 0
- Cholesterol: 20
