This spiced apple cider caramel is creamy, sweet, thick and essentially magical.
By Natasha Steinberg
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.
- 2 cups (475 ml) apple cider
- 2 cinnamon sticks
- 1 Tbsp. whole allspice berries
- 3-4 whole cloves
- ½ vanilla bean, split and scraped
- 1 cup (200 g) granulated sugar
- 1 Tbsp. light corn syrup
- ½ cup (118 ml) heavy cream
- 2 Tbsp. (30 g) butter
- In a large saucepan set over medium heat, combine cider, cinnamon sticks, allspice berries, cloves, and vanilla bean seeds and pod. Bring to a low boil. Continue cooking until reduced about ⅔ (to about ⅓ of what it was), 20 30 minutes.
- Add sugar and corn syrup and whisk until sugar is completely melted. Let cook, without stirring, until boiling. Continue cooking until mixture thickens and darkens slightly (about 240 degrees F (116 degrees C) if using a candy thermometer). Remove from heat and stir in cream and butter until combined. Return to heat and cook until mixture thickens enough to coat the back of a wooden spoon.
- Let cool about 15 minutes then transfer to a mason jar. Caramel will keep in the refrigerator for several weeks.