Drinks and Cocktails
Spiced Apple Cider Bourbon Caramel Sauce
This isn't just a sugar syrup; it is a deeply flavorful, autumnal reduction of fresh apple cider spiked with a warming splash of bourbon. It turns any ordinary dessert into a showstopper with its buttery texture and hint of woodsy spice.
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 12
- Level
- Easy
- Per serving
- 145 kcal
Method
Pour the apple cider into a small saucepan and add the cinnamon stick. Simmer over medium-high heat for about 15-20 minutes until it has reduced to approximately 1/3 cup of thick syrup. Remove the cinnamon stick and set the cider syrup aside.
In a large, heavy-bottomed saucepan over medium heat, spread the sugar in an even layer. Let it melt without stirring, occasionally swirling the pan, until it turns a deep amber color.
Immediately whisk in the butter until completely melted. Be careful, as the mixture will bubble up significantly when the fat hits the hot sugar.
Slowly pour in the heavy cream and the reserved reduced apple cider syrup while whisking constantly. Continue to cook for 1-2 minutes on low heat until the sauce is smooth and unified.
Remove the pan from the heat and stir in the bourbon and vanilla extract.
Let the caramel cool in the pan for at least 10 minutes before transferring to a glass jar. It will thicken significantly as it reaches room temperature.
Notes
Use a larger pot than you think you need because the caramel bubbles up high when you add the butter and cream.
Don't stir the sugar while it is melting; stirring can cause the sugar to crystallize and become grainy. Just swirl the pan.
For a darker, more complex flavor, let the sugar reach a deep copper color before adding the butter, but watch it closely as it burns quickly.
If the caramel gets too thick after cooling, simply microwave it for 10-15 seconds to make it pourable again.
