Apple Cider Caramel {a twist on a classic}
Rich. Velvety. Bursting with Apple Flavour! Is there anything better than caramel? Yes—Apple Cider Caramel, where the rich sweetness of caramel meets the tangy warmth of spiced apple cider. This delightful twist on a classic caramel recipe is surprisingly easy to make and perfect for adding a seasonal flair to desserts, drizzling over ice cream, or simply enjoying by the spoonful. This recipe is the quintessential holiday recipe that is sure to activate your senses with its cozy aromas and satisfying drizzle.
5 Commonly Asked Questions
Why reduce the apple cider?
Reducing the apple cider concentrates its flavour, giving you a caramel is rich and vibrant without being overly liquid.
How do I know when the cider has reduced enough?
Once the apple cider has thickened to about 1/2 to 1/3 of its original volume and has a syrupy consistency, it’s ready.
Sofia’s Baking Tips
Simmer Low and Slow: When reducing the apple cider, keep the heat at medium to medium-low to avoid burning and to concentrate the flavour evenly.
Can I substitute the heavy cream?
Yes! coconut cream works as a non-dairy alternative for a subtly nutty flavour.
Can I use granulated sugar instead of powdered sugar?
Powdered sugar dissolves more quickly and smoothly, ensuring a silky caramel. Granulated sugar may require additional whisking, however it is definitely an option to use.
How long does this caramel last?
Store this Apple Cider Caramel in an airtight container in the refrigerator for up to 2 weeks. Warm slightly before using if it thickens too much.
Sofia’s Baking Tips
Caramel too liquidy? Not a problem! Simply continue to whisk your caramel over medium heat until mixture bubbles and has reduced to coat a spoon (my go to test for this is to insert a spoon into the caramel, let it cool slightly, and run a streak through the caramel with my finger. If this streak holds its line, the caramel is thickened enough). The caramel will continue to thicken as it cools.
How to make Apple Cider Caramel
In a small pot, bring apple cider to a boil. Once boiling, reduce heat to medium-low and allow apple cider to reduce by 50% (note: Be sure to watch your apple cider closely! Swirl the pan every 1-2 minutes)
Once reduced to 1/2 to 2/3 of the original quantity, remove briefly from the heat. Whisk in powdered sugar and return to the stove, on medium-low heat. Whisk constantly.
Once bubbling again, add heavy cream and continue to whisk until thickened.
Remove from heat. Add salt and vanilla (note: this could alternatively be added at the same time as the heavy cream).
Drizzle over ice-cream, desserts, or eat by the spoonful. Enjoy!
Also check out:
Irresistible Apple Cake
The Simplest Caramel
Golden Caramel Cookie
Apple Cider Caramel {a twist on a classic}
Ingredients
Apple Cider Glaze
- 2 cup Apple Cider
- 3/4 cup Powdered Sugar
- 1/2 cup Heavy Cream warm or room temperature
- 1/2 tsp Salt
- 1 tsp Vanilla
Instructions
- In a small pot, bring apple cider to a boil. Once boiling, reduce heat to medium-low and allow apple cider to reduce (note: Be sure to watch your apple cider closely! Swirl the pan every 1-2 minutes)
- Once reduced to approx. 1/2 of the original quantity, remove briefly from the heat. Whisk in powdered sugar and return to the stove, on medium-low heat. Whisk constantly. Once bubbling again, add heavy cream and continue to whisk until thickened.
- Remove from heat. Add salt and vanilla (note: this could alternatively be added at the same time as the heavy cream).
- Drizzle over ice-cream, desserts, or eat by the spoonful. Enjoy!
Notes
- Simmer Low and Slow: When reducing the apple cider, keep the heat at medium to medium-low to avoid burning and to concentrate the flavour evenly.
- Caramel too liquidy? Not a problem! Simply continue to whisk your caramel over medium heat until mixture bubbles and has reduced
