This Apple Cider Caramel Sauce is just the sweet treat you’ll want to give to friends, family and yourself during this fall season. It is so, so good.
With just 4 ingredients {and a watchful eye}, you can make this sweet, decadent sauce that tastes like a perfect autumn day. FOUR INGREDIENTS. There are just no excuses.
What can you use it for? To drizzle over pie or cake. Dip apple slices in. Stir into beverages. Package up & give as a gift. Eat off a spoon. It’s pretty ridiculous. 
Caramel Apple Cider Sauce
- Total Time: 27 minutes
- Yield: Makes about 2 cups 1x
- Diet: Omnivore
Description
A decadent fall sauce, perfect for drizzling over pie, adding to drinks, or dipping apple slices.
From Epicurious.
Ingredients
- 4 cups (946 ml) apple cider
- 1 vanilla bean, split & scraped
- 1/2 cups (118 ml) brown sugar
- 1/4 cups (59 ml) butter, cubed
Instructions
- In a saucepan over medium-high heat, bring apple cider to a boil.
- Add vanilla bean seeds scraped from the pod and drop in the pod itself.
- Continue to boil until reduced by about half, about 12-15 minutes.
- Add brown sugar and butter and stir until melted and well incorporated.
- Reduce heat to medium.
- Allow the mixture to continue to boil until the bubbling starts to slow down as the liquid becomes more thick and syrupy, about 7-10 more minutes.
- Carefully pour the hot sauce into a heatproof container or jar and allow to cool before sealing and decorating.
Notes
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- To prevent scorching, use a heavy-bottomed saucepan.
- Store the cooled sauce in an airtight container in the refrigerator for up to 2 weeks.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 25
- Sodium: 20
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Carbohydrates: 30
- Fiber: 2
- Protein: 1
- Cholesterol: 10
Frequently Asked Questions
What stage should the caramel reach before adding the apple cider?
Cook the sugar until it reaches a deep amber color, which is around 350°F on a candy thermometer. Adding the cider too early results in a pale, overly sweet sauce with no depth.
Why does my caramel seize up when I add the cider?
The temperature difference causes the caramel to harden suddenly. Warm the cider before adding it and pour slowly while stirring constantly. The seized bits will dissolve as the sauce continues to heat.
How long does this caramel apple cider sauce keep?
Store it in a sealed jar in the refrigerator for up to two weeks. Reheat gently in a small saucepan or microwave in short bursts, stirring between intervals, until pourable again.
