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Apple Cider Caramel Sauce


  • 2 cups (480ml) apple cider

  • 1 3/4 cup (350g) granulated sugar

  • 4tbsp (60ml) corn syrup

  • 1cup (240ml) heavy cream

  • 2tbsp (30g) butter

  • 1/4tsp kosher salt


  1. Simmer apple cider for about 10-20mins until you only have 1/2 cup left.

  2. In a sauce pan over medium-low heat, combine apple cider reduction, sugar, corn syrup and salt. Stir well until sugar is dissolved.

  3. Increase heat to medium-high, brush inside of the pot with some water to prevent sugar crystals forming,

  4. Bring to boil, DO NOT STIR. Occasionally swirl the pan around a little or shake it a bit so the mixture doesn't burn on the bottom. Mixture is HOT, don't be tempted to taste it at this point.

  5. Cook until it reaches amber color, turn off the heat and pour in heavy cream, stir well.

  6. Add butter and stir until butter is melted. Cool to room temperature.

  7. Store in the airtight container in the fridge up to a month.

  8. Mixture is thin right after you cook it, thickens once it's chilled. If small white clumps form in the sauce, simple reheat it in the microwave if 5 -10secs increments, stirring well after heating.

  9. Can be used as glaze on cakes, filling for cupcakes, added to cream cheese frosting, over pancakes and more.

Adapted from Haniela's

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