This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
WHAT YOU GET: A sweet, warm, and thick Apple Cider Caramel Sauce recipe. My Apple Cider Caramel Sauce tastes like a caramel apple in liquid form. It’s got all of the flavors of a traditional caramel apple and is the perfect way to spice up any of your favorite holiday desserts.
When you think of fall dessert flavors, what comes to mind? For me, it’s apples and caramel. Apples and caramel work so great together to make the best crisps, pies, and other tasty treats, so why not make it into liquid gold?
This is such a versatile sauce that can instantly elevate any dessert you make this season. Dunk your Granny Smiths in this sauce for an extra delicious Caramel Apple, drizzle it on some Buttermilk Pancakes for breakfast, or even top it on some of your favorite ice creams – the options are endless.
To top it all off, it’s very simple to make. All you need is 20 minutes, 6 ingredients, and 3 tools. No funny business and it tastes like heaven. Give it a go!
The Difference Between Apple Cider And Apple Juice
Don’t confuse apple cider for apple juice! Apple cider is an unfiltered and unpasteurized drink often enjoyed during the fall season. However, apple juice is filtered and pasteurized which makes it taste sweeter and keeps for longer.
I highly recommend you use apple cider for this recipe because it has a bold and unfiltered apple flavor. If you only have access to apple juice, try to find one that is unsweetened.
What Kind Of Sugar Should I Use For This Recipe?
Although dark brown sugar gives you a deep caramel color and flavor, feel free to use any kind of sugar you have on hand. Depending on which sugar you use, it will change the depth of flavor of your Apple Cider Caramel Sauce.
You can also try out my Vegan Caramel Sauce if you’re looking for a recipe that specifically uses ‘sugar-free’ sweeteners.
Tools You Need To Make Apple Cider Caramel Sauce:
Can I Substitute The Cream In This Recipe?
If you’re looking to substitute the heavy whipping cream in this recipe, keep a few things in mind.
Heavy cream (fresh cream or double cream) will yield the best results for this sauce because of the high (49.4%) fat content. The higher the fat content, the richer and creamier your Apple Cider Caramel Sauce will be. Generally, anything above 35% fat content will work in this recipe.
You can also try all-purpose cream. The main difference between heavy and all-purpose cream is the percentage of fat content. All-purpose cream contains 30% fat which makes it lighter and more difficult to whip than heavy cream.
If you choose to use any milk alternative such as reduced-fat milk, whole milk, low-fat milk, or full-fat milk, your sauce will not turn out as rich. The water content of the milk will affect the viscosity and may thin your sauce.
How To Store Apple Cider Caramel Sauce
If you have leftover Apple Cider Caramel Sauce, store it in an airtight container in the refrigerator for up to 3 months. To reheat, simply pop it in the microwave in 30-second intervals, making sure to stir in between.
Gemma’s Pro Chef Tips For Making The Best Apple Cider Caramel Sauce:
- Apple cider and apple juice are different – be sure to use pure, unsweetened, unfiltered, and unflavored apple cider for this sauce.
- It can be hard to tell by sight when the sauce has cooked long enough. If you have a candy thermometer, clip it to the pot at Step 2 (after you reduce the cider) and bring the mixture to 230°F (110°C).
- Serve this over my 2-Ingredient Vanilla Ice Cream or Salted Caramel Gelato.
- You can use this sauce in my Caramel Apple Pie.
- Serve this sauce warm as a dip with fresh apple slices for a quick and simple dessert.
Want More Apple Cider Recipes? Check Out:
Apple Cider Caramel Sauce
- 2 cups (16 fl oz/480 ml) apple cider
- 1¼ cups (7½ oz/213 g) dark brown sugar
- 5 tablespoons (2½ oz/71 g) butter
- ¾ cup (6 fl oz/180 ml) heavy whipping cream
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Bring the apple cider to a boil in a medium saucepan over medium-high heat. Let it cook down for 10-12 minutes, until it is reduced to ⅓ cup (2½ fl oz/75 ml).
- Reduce the heat to medium-low and stir in the brown sugar, butter, cream, cinnamon, and salt.
- Continue to cook for 6-8 minutes, until the caramel thickens and starts to become dark in color.
- Remove from the heat and let cool to room temperature before transferring to an airtight container.
- Serve over ice cream, an apple crisp, or a slice of fall pie. Store in the refrigerator for up to 3 months.