My love affair with spiced apple cider continues. And I finally made a caramel sauce I’m completely happy with. Not grainy, with a subtle apple back-note. The secret, it turns out, is only paying some attention. A sort of half-assed state of Zen where I am at the stove but not at the stove; in the kitchen but doing something else so that the sugar can simmer. That and a candy thermometer.
Apple Caramel Sauce
- 1 cup sugar
- ½ cup spiced apple cider
- 1 TBS butter
- 1 TBS heavy cream
- 1 tsp vanilla
Combine the sugar and cider in a medium sauce pan (big enough to allow for some serious bubbling down the line) over medium low heat.
Swirl occasionally to combine the sugar and help it dissolve. Once the sugar has completely dissolved and the mixture has begun to simmer put in the candy thermometer and go about your business but be sure that business is in the kitchen and doesn’t involve raw meat or some other dirty task where your hands are dirty and you really have to concentrate. Maybe baking cookies? (but we will get back to that later)
Every couple of minutes swirl but don’t stir because, if you are like me, every time you stir your caramel sauce it turns out grainy.
Once the sugar cider mixture has reached 240 degrees (a degree or two higher is ok but not lower)- about fifteen minutes- remove from heat and add the butter and the cream, stir (yes you can stir now, and yes, this is when the mad bubbles might happen but don’t be sad if they don’t) to combine and then stir in the vanilla.
Allow to cool before tasting. Caramel sauce is hot, slightly below 240 degrees hot, too hot to sip on like you might a soup.
Store, refrigerated, in a half pint jar for weeks.
Spiced Apple Caramel Sauce
Ingredients
- 1 cup sugar
- ½ cup spiced apple cider
- 1 TBS butter
- 1 TBS heavy cream
- 1 tsp vanilla
Instructions
- Combine the sugar and cider in a medium sauce pan (big enough to allow for some serious bubbling down the line) over medium low heat.
- Swirl occasionally to combine the sugar and help it dissolve. Once the sugar has completely dissolved and the mixture has begun to simmer put in the candy thermometer and go about your business.
- Every couple of minutes swirl but don’t stir.
- Once the sugar cider mixture has reached 240 degrees (a degree or two higher is ok but not lower)- about fifteen minutes- remove from heat and add the butter and the cream, stir (yes you can stir now, and yes, this is when the mad bubbles might happen but don’t be sad if they don’t) to combine and then stir in the vanilla.
- Allow to cool before tasting.
- Store, refrigerated, in a half pint jar for weeks.
That looks wonderful! I’m sure this would go well with some vanilla ice cream. 🙂
Yes, I love caramel and ice cream! Thanks 🙂