You are going to fall in love with fall-inspired apple cider caramel sauce. Drizzle on cakes, ice cream, or even use as a dip. No matter what, you can't go wrong!


If you wanted to use this recipe for candy apples, I recommend cooking it a different method. I prefer to add all the ingredients together in a small saucepan and boil for approximately 10 minutes, or until the mixture is a dark amber color and visibly thicker. Keep a close eye on it and use a heavy bottomed saucepan to prevent burning!

A sweet apple cider caramel sauce that is perfect for dipping and adding to ice cream, waffles, and more!

  • 2 1/4 cups apple cider
  • 1 tablespoon water
  • 1 tablespoon honey
  • 1 cup granulated sugar
  • 1 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  1. In a saucepan, add the apple cider and heat on medium-high until it is reduced to 1/4 cup. It will be very thick and syrupy. This took me about 15 -20 minutes.
  2. In another saucepan, add the sugar, reduced apple cider, water, and honey. Heat until it is boiling and reaches a dark amber color. This is easier to track with a metal saucepan. Please note that because of the apple cider and honey, the caramel will look dark before it is actually ready, so don't be afraid for it to get fairly dark. As long as it isn't smoking or giving off a burning smell, you are good!
  3. While the sugar mixture is boiling, heat the heavy cream, butter, vanilla, salt, and cinnamon together in a bowl until the butter is melted.
  4. Once the sugar mixture is the right color, add the heavy cream mixture and stir well. Be careful as the mixture will boil up and may sputter.
  5. Pour into a jar and leave to cool. Cover, and store in the refrigerator until ready to use.

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