Apple Cider Caramel Sauce

apple-cider-caramel-sauce I’ve always been slightly intimidated by making caramels from scratch. I’m pretty sure it’s because the one time I did make a batch, they were rock hard and inedible. I’ll have to admit though, I didn’t use a candy thermometer.  Instead, I tested it using the water bath method for the soft ball/hard ball stage. This may work for some people, however, I am not one of those people. To ease back into having confidence in my candy making abilities, I decided to start with making a caramel sauce using this recipe from Smitten Kitchen’s Cookbook. The recipe is for Apple Cider Caramels. The one element I changed in this recipe to turn it into a sauce rather than a caramel chew was the temperature. That’s where using a candy thermometer became crucial. I went right below the “Soft ball” temperature to create this dreamy sauce that I now want to drizzle and dip everything on and in.

 

apple-cider-caramel-sauce

The secret to making this sauce with apple cider (not apple juice) is reducing the cider down by boiling it. This takes it from 4 cups to a little less than 1/2 cup in about 30-35 minutes.

apple-cider-caramel-sauce

Once the cider is reduced down, add in the caramel sauce making components – butter, sugar and heavy cream.

apple-cider-caramel-sauce

 

I’ve been dipping apples in this stuff ALL week…

 

Apple Cider Caramel Sauce

Ingredients

4 cups of apple cider (not apple juice)

1 cup of sugar

1/2 cup brown sugar, packed

1 stick of unsweetened butter, cut into cubes

1/3 cup heavy cream

1/2 teaspoon ground cinnamon

2 teaspoons salt

In a large sauce pan pour apple cider in and bring to boil to reduce liquid down to about a 1/2 cup, stirring occasionally. This process takes about 30 minutes.

Once cider has reduced down, add sugar, butter and heavy cream to the pot. Bring heat to a medium-high and clip a candy thermometer to the side of the pan.

Keep a watchful eye as you don't want sauce to go past 220 degrees Fahrenheit. Once heat is reached, stir in cinnamon and salt.

Pour sauce into a heat safe jar, like a mason jar. Seal shut with a lid and store in the refrigerator. To warm sauce for drizzling, heat jar for 5 minutes in a hot water bath, or microwave for 20 second intervals, stirring in between until you reach optimal drizzling status.

http://www.elizadomestica.com/recipes/cider-caramel-sauce

Recipe adapted from Smitten Kitchen’s Cookbook.

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