"This apple cider caramel sauce is so good, it should be illegal." That's what I texted my friend after tasting this recipe.
Years ago, before I was dairy free, I used to look forward to every fall because there was a vendor at our local farmers market who sold the most amazing apple cider caramel. It was so apple-y that your mouth would just flood with saliva as soon as the caramel hit your tongue. I implored them to make a dairy free version and they told me it simply wasn't possible. Well, I'm here to tell you they were wrong.
This delicious apple cider caramel recipe is made completely without dairy (it's vegan) and it tastes just as good as the original. With only four ingredients to make and just a few minutes of cooking time. It is the perfect topping for all the fall desserts you are baking, plus it is great drizzled over ice cream or cocktails. So pick up some extra apple cider at your local orchard or farm stand so you can whip up the best caramel sauce you've ever tasted!
I know some people might find homemade caramel intimidating, but the wet method (where you start with liquid and sugar) is a lot more foolproof than a dry caramel (which starts by melting sugar alone). I've included step by step photos below to make it simple.
Ingredient Notes
This delicious caramel sauce uses just four simple ingredients that can be found in any grocery store.
- Reduced Apple Cider - Fresh apple cider is the star of this recipe. Where I live, it's only available in the fall. There are a few brands of pure apple juice that will work if you want to make it in the off season. The apple flavor from this recipe comes from the concentrated apple cider that is mixed with the brown sugar. For most recipes, like my apple cider donuts, I call for reducing the cider by half. For this recipe, we want to reduce the cider to ¼ of it's original volume - so we will start with 2 cups and cook to reduce to ½ cup.
- Light Brown Sugar - Brown sugar technically makes this a variation on butterscotch since traditional caramel sauces are made with white sugar. But I like the added rich flavor of brown sugar here. You can use granulated sugar in the same measure if you prefer.
- Non-Dairy Heavy Cream - I've use the silk brand of dairy free cream, which works just as dairy cream would. I have also tested this recipe with full-fat coconut milk (the kind in the can) and it works well too. If you're not dairy free, use regular heavy whipping cream in place of the plant-based version.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use dairy heavy cream in the same measure.
- No brown sugar - Use granulated sugar in the same measure.
- No apple cider - It won't be apple cider caramel, but you can replace the cider with water and follow the same method to make regular caramel sauce.
- Spiced caramel sauce - Add a cinnamon stick or some apple pie spice to give your caramel sauce a spiced flavor.
How to Make Homemade Apple Cider Caramel Sauce
This vegan caramel sauce only requires a few minutes of cook time. Once you see how simple it is to make homemade caramel sauce, you're going to be inventing new ways to use it!
STEP 1: Before beginning the cooking process, add the vanilla extract to the cream.
STEP 2: Once your apple cider has been reduced to ½ cup, add the brown sugar. Cook over medium heat, stirring until the sugar is dissolved.
STEP 3: Once the sugar has dissolved, you want to cook without stirring. If you notice sugar crystals around the sides of the saucepan, wash them off with a wet pastry brush.
STEP 4: Allow the sugar mixture
to cook until it is bubbling rapidly. Once bubbling (as shown above), cook it for 3 minutes (or up to 5 minutes for thicker sauce). Do not cook longer than 5 minutes.
If you have a candy thermometer, the temperature should reach 225F to make a thick sauce.
STEP 5: Remove the cooked sugar mixture from the heat and slowly add the cream. It may bubble up, so pour a little at a time stirring it in with a spatula.
STEP 6: Continue to stir the apple cider caramel sauce until the bubbles go down and a smooth sauce with a deep caramel color appears.
STEP 7: Allow the caramel to cool to room temperature, then transfer it to a glass jar for storage in the refrigerator.
How to Use Caramel Sauce
Caramel sauce is a delicious and versatile condiment that can add a burst of flavor to a variety of dishes. Here are some creative ways to use apple cider caramel sauce:
- Drizzle Over Desserts:
- Ice Cream: Pour warm apple cider caramel sauce over vanilla or cinnamon ice cream for a delightful dessert.
- Apple Pie: Add a decadent twist to your apple pie by drizzling the sauce over a slice of my gluten free dutch apple pie or use this sauce with my caramel apple pie.
- Cheesecake: Serve a slice of cheesecake with a generous drizzle of caramel sauce.
- Cake: Serve a slice of my gluten free apple cake or my apple cider donut cake with a bit of apple cider caramel.
- For breakfast: Use it as a topping for french toast, pancakes or waffles.
- Cake Filling: Spread the caramel sauce between the layers of a cake as a filling.
- Yogurt and Oatmeal: Stir it into Greek yogurt or drizzle it over your morning oatmeal for a cozy breakfast.
- Coffee and Tea: Make a caramel apple latte by adding a spoonful of caramel sauce to your coffee or tea.
- Cocktail Mixer: Use it as a sweetener in cocktails, like an apple cider caramel martini or a spiked apple cider.
- Dipping Sauce: Serve it as a dipping sauce for gluten free churros, pretzels, or fresh apple slices.
- Gifts and Favors: Package it in small jars and give it as gifts during the holidays or special occasions.
Storage
Store apple cider caramel in an airtight container, I prefer a mason jar, in the refrigerator for up to 3 weeks. If it becomes very thick when cooled, you can simply heat it for 15-30 seconds in the microwave to make it pourable again.
More apple recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Apple Cider Caramel Sauce
Ingredients
- ¾ Cup Plant Based Cream
- 1 teaspoon Vanilla
- ½ Cup Reduced Apple Cider see note below
- 1 Cup Light Brown Sugar
Instructions
- Combine the vanilla and cream and set aside. Prepare a small bowl of water and a pastry brush.¾ Cup Plant Based Cream, 1 teaspoon Vanilla
- Add reduced apple cider and brown sugar to a saucepan over medium heat. Cook and stir until the sugar is dissolved.½ Cup Reduced Apple Cider, 1 Cup Light Brown Sugar
- Once the sugar has dissolved, DO NOT STIR. If you notice sugar crystals along the sides of the pan, use your pastry brush dipped in water to wash them back into the liquid.
- After a few minutes, the mixture should begin to bubble rapidly. Allow it to bubble for at least 3 minutes (for a thin pourable sauce) or up to 5 minutes (for a thicker sauce). Do not cook the sugar for more than 5 minutes.
- Remove the pan from the heat. Add about ⅓ of the cream and stir it in. It may bubble up a lot, so be cautious.
- Add the remaining cream and stir until all the bubbles subside and a smooth sauce forms.
- Set aside the caramel to cool to room temperature, then transfer it to an airtight jar and store in the refrigerator. Allow it to chill overnight before using.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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