Apple Cider Caramel Sauce
So delicious…this sauce is decadent over vanilla ice cream, on top of pancakes or waffles, or as a dipper for apples. The possibilities are endless!
2 cups First Street Apple Cider
1 cup packed dark brown sugar
6 tbs First Street Unsalted Butter, cubed
A liberal pinch of First Street Salt
3/4 cup First Street Heavy Whipping Cream
1 tsp First Street Pure Vanilla Extract
1/4 tsp First Street Ground Cinnamon
In a large, heavy bottomed saucepan, bring the apple cider to a boil. Boil over medium high heat until the cider is reduced to about 1/2 cup. (This will take about 15 minutes depending upon the size of your pan and how high your heat is.)
Add the brown sugar, butter, salt, heavy cream, vanilla and cinnamon, and bring the mixture back to a boil. Reduce the heat, so that the caramel doesn't boil over and cook for about 10 minutes more, stirring often until the sauce is a rich caramel color.
Remove the sauce from the heat and allow to cool completely. The sauce will thicken as it cools.
Store the Apple Cider Caramel Sauce in the refrigerator for up to two weeks.
Makes about 1 1/2 Cups