Prep time: 
Cook time: 
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Ingredients
  • 2 cups apple cider
  • 1 cup heavy cream
  • ¾ cup water
  • 2 cups granulated sugar
  • 1½ tablespoons unsalted butter
  • ¼ to ½ teaspoon sea salt, to taste
  • 1 teaspoon vanilla extract
Instructions
  1. In a small sauce pan, bring apple cider to a boil. Simmer, stirring occasionally, until syrupy and reduce to ⅓ cup. Remove from heat. Add cream, stirring to combine, and keep warm (place back on a low heat if this gets too cool).
  2. In a clean, heavy-bottom sauce pan, add water. Pour in sugar in the center. Do not stir. Bring the mixture to a boil. If you are noticing crystals/granules on the side of the pot, cover with a lid for a minute. Continue to boil, without stirring, until golden. Once golden, continue to simmer, watching carefully and swirling the pan occasionally, until fragrant and a deep caramel color, being careful not to burn.
  3. Turn heat off, and stir in cream and apple cider mixture, ⅓ at a time, allowing mixture to bubble up then settle down after each addition, stirring constantly. Remove from heat source, and stir in butter, sea salt, and vanilla. Let cool, then transfer to an airtight container and store in the refrigerator.
Notes
Warm on the stove top on low heat or in the microwave, heating in 10-15 second intervals and stirring in between.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/apple-cider-caramel-sauce/