Apple Cider Caramel Sauce
This apple cider caramel sauce is a luscious blend of sweet caramel goodness with a hint of tangy apple cider, perfect for drizzling over your favorite desserts, pancakes, or even stirring into your morning yogurt.
Servings: 1
Calories: 1236 kcal
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
NUTRITION: The nutrition information provided is for the entire batch of caramel sauce. The recipe makes approximately 2 cups of caramel
REDUCED CIDER: For this recipe, simmer 2 cups of cider over medium heat until it is reduced to only ½ cup.
STORAGE: Store leftover caramel in an airtight container (I prefer a mason jar) in the refrigerator for up to 2 weeks.