Apple Cider Caramel Sauce: This creamy and smooth caramel sauce gets a fall makeover with using fresh apple cider. We love our on top of Snickerdoodle muffins with ice cream.
This weekend we had a party.
The first one in the new home.
We have had the hockey guys over from time to time for movie night.
But this was the first gathering where I cooked and baked for days.
I baked up one of my most famous recipes….The Refund Muffin.
Which if you don’t know the story behind it, most people know them as Snickerdoodle Muffins.
Since I make them often I wanted to change them up a little and thought making them into a sundae was the way to go.
I was right.
A slightly warm Snickerdoodle Muffin topped with vanilla ice cream and this Apple Cider Caramel Sauce.
I thought about adding some apple pie spice but decided that just the hint of apple was more of what I was going for.
Try and use fresh cider if you can.
I am fortunate enough to live in an area that has several farms that produce their own apple cider. 😀
Caramel sauce is a lot like cream cheese frosting…put it on just about anything and it makes it taste good. 😛
Besides the Snickerdoodle muffins, I’ve been dunking sugar cookies in it as well.
Keeps in the fridge in a airtight container for about a week but it won’t last that long.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Apple Recipes?
- 1/3 cup apple cider
- 1 cup granulated sugar
- 3 TBSP unsalted butter cut into pieces
- 3/4 cup heavy cream, at room temperature
- 1 tsp. vanilla extract
- Place the apple cider and sugar to a medium saucepan.
- Heat over medium-high heat until it begins to boil, stirring constantly to dissolve the sugar.
- Turn the heat down to medium and insert a candy thermometer.
- Do not stir the sugar as it boils.
- As soon as the mixture reaches 310-15 degrees F immediately remove it from the heat.
- If you want a darker caramel you can go to 330F.
- Just be careful not to let it go too far because it will burn.
- Carefully and slowly pour the cream into the caramelized sugar while whisking.
- The caramel will bubble up and is extremely hot.
- Continue to whisk until all the cream has been added and is mixed in thoroughly.
- Whisk in the butter and vanilla.
- Set the pot on a wire rack to cool completely before transferring to a glass container for storage.
- If you want to you can add a little apple pie spice to the caramel as well.