Salted Apple Cider Caramel

If I’m being honest, I’ve always been more of a chocolate girl—but this stuff right here has officially turned me into a caramel lover for life. I seriously cannot stop making it. Every time fall rolls around, I keep a jar of this in my fridge at all times. It’s cozy, it’s addictive, and it has completely earned its place in my fall baking lineup.

This stuff is SO GOOD. It tastes like pure autumn in a jar; warm, spiced, apple-y perfection. The first time I made it was to spoon over poached pears, but it’s become my go-to for just about everything. Ice cream, oatmeal, pancakes, yogurt… and yes, straight off the spoon. No judgment.

If you’re poaching pears, dipping caramel apples, baking fall desserts, or just want something delicious waiting for you in the fridge, you need to try this caramel. It takes a little time for the cider to reduce, but it’s mostly hands-off. I even got lost in a book while mine simmered away.

Now if you’ll excuse me, my jar of caramel is calling. my. name. Enjoy!

SALTED APPLE CIDER CARAMEL

PREP TIME: LESS THAN 5 MIN. I TOTAL TIME: 1 HR 30 MIN.

INGREDIENTS

2 cups apple cider (not sparkling)

3/4 cup light brown sugar

1 1/2 tsp salt

1/4 tsp cinnamon

Pinch of Nutmeg

1/2 cup heavy cream

METHOD

1. Bring apple cider to a boil over medium high heat. Reduce heat to medium low and simmer until the cider has reduced to 1/3 cup, about 60-75 minutes.

2. Once reduced, whisk in the sugar, salt, cinnamon and nutmeg, followed by the heavy cream. Continue whisking every five minutes or so until a candy thermometer inserted reads 230 degrees F, about 10-15 minutes.

3. Remove from heat and cool to room temperature before pouring into a jar. Sauce will thicken as it cools.

4. Can be stored in an air tight container in the fridge up to one month.

*Questions? Ask me in the comments below!