Apple Cider Caramel
Apple Cider Caramel Recipe.
If you can’t get your hands on cider, use apple juice.
If in doubt, strain the caramel to ensure that it’s velvety smooth.
If in a hurry, refrigerate the caramel to cool and thicken completely.
Makes about 300g (1¼ cups)
Ingredients:
250g sugar 1¼ cups
45g heavy cream 3 T
80g apple cider ⅓ cup
2g kosher salt ½ tsp
Instructions:
Make a dry caramel: In a heavy-bottomed medium saucepan, cook 50g (¼ cup) of the sugar over medium-high heat.
As soon as the sugar starts to melt, use a heat-resistant spatula to move it constantly around the pan you want it all to melt and caramelize evenly to a gorgeous amber color.
Once the first amount of sugar has taken on color, add an additional 50g (¼ cup) of sugar to the existing caramel in the pan, repeating the previous steps cook and stir, cook and stir, until the mixture is once again a gorgeous amber color.
Continue adding 50g (¼ cup) sugar at a time until all the sugar has become one pretty pan of caramel.
Remove the saucepan from the heat. Very slowly and very carefully, stir in the heavy cream. The caramel will bubble up and steam; stand away until the steam dissipates.
Use the heat-resistant spatula to stir the mixture together.
Carefully add the apple cider and salt, stirring constantly.
If the mixture is at all lumpy, put the saucepan back over medium heat and stir constantly until the sugar bits have dissolved and the mixture is smooth.
Let the caramel cool completely before using. It will keep in an airtight container in the fridge for up to 1 month.
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