Ingredients

The following ingredients have 1 Servings
  • 2 cups apple cider
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt

Instruction

  • In a medium saucepan, bring the apple cider to a boil over medium high heat. Continue boiling, stirring occasionally, for 10-15 minutes until the cider reduces to a dark, thick syrup that is about 1/4 cup in volume. Watch very carefully in the last few minutes to ensure the cider doesn’t burn.
  • Reduce the heat to medium-low, then add the granulated sugar and brown sugar. Let bubble for 2 minutes, until the sugar dissolves, then add the butter and heavy cream.
  • Boil over medium-low, whisking constantly, until the mixture thickens somewhat, 3-5 minutes. The caramel will still seem fairly thin at this point.
  • Remove from the heat completely and stir in the vanilla, cinnamon, and salt. Allow the caramel to cool for 5 to 10 minutes, until it reaches a thicker but still pourable consistency (it will still be warm) or let it rest for longer to cool to a more solid, dip-like texture. To serve, drizzle over ice cream, pie, apple slices, coffee, or just eat with a spoon.