Description
Creamy caramel sauce infused with sweet and spicy apple cider.
Ingredients
Scale
- 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. (30 g) butter
Instructions
- 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 2/3 (to about 1/3 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.
Notes
Makes approximately 12 oz.
- Prep Time: 5 mins
- Cook Time: 40 mins