Last fall, I made a lot of apple cider caramels.
A lot. I even blogged about it: Apple Cider Caramels.
This fall, I kicked it up a notch by adding bourbon and making it a sauce that you could use on icecream, with greek yogurt…or just with a spoon if the spirit moves you.
And stay tuned – I’ll be posting a recipe soon that involves this sauce, vanilla beans, more bourbon, and maple syrup to make a milkshake that is to die for.
Bourbon Apple Cider Caramel Sauce
4 cups apple cider
1 teaspoon cinnamon
1 teaspoon kosher salt
1 stick salted butter
2 tablespoons bourbon
1 cup white sugar
1/2 cup packed brown sugar (light or dark works)
1/3 cup heavy cream
1) Boil the apple cider in a medium saucepan over high heat until it is reduced to a thick syrup and is about 1/2 cup in volume. This took me about 45 minutes, but will depend on your stove/humidity/etc. You can stir occasionally, but don’t need to stir constantly.
2) While the cider is boiling down, butter a 8×8 inch glass pan and set aside.
3) Once the apple cider has boiled down, remove it from heat and add the butter, brown and white sugars, and heavy cream. Add bourbon. Return to medium-high heat, and boil until a candy thermometer reads 236 degrees. This shouldn’t take more than 5 minutes, if that.
4) Pour caramel into the prepared glass dish. Mix cinnamon and kosher salt together, and sprinkle over the prepared caramels. Stir in completely.
5) Let cool, then transfer to a mason jar. Stores in the fridge for up to a week.