Snacks are just so fun to prep. And let me tell you this snack is the perfect fall treat. I might of bought extra Apple cider by mistake 😉not. A good apple cider is one that uses freshly pressed apples and no sugar added. I started by reducing the Apple cider. It wasn’t my intention to make carmel but once I saw the Amber color I just added a touch of heavy cream and butter, you can add a shot of bourbon too and voilà it’s the perfect snack sprinkled with some flaky salt. Do I dare to say it’s a natural carmel sauce with no added sugar. Served it with Camembert, maybe pretzels, apples. Ok go to town with this it could be drizzled on everything, drizzled on a cake, pie, pancakes, in lattes, in chai. If you make it let me know how you use it! For the how to, its on my story now.
Ingredients
2 cups 100% apple cider
5 tbls unsalted butter
1/2 cup heavy cream
1 pinch flaky sea salt
Instructions
Add the apple cider to a medium sauce pan over medium-high heat and bring to boil. Allow the apple cider to cook down to about 1/3 cup this could take up to 30-35 min.
Reduce the heat and add the butter slowly one tbls at a time until it’s all melted and incorporated. Add the heavy cream stir to combine.
Increase the heat back to medium-high heat. Continue to cook for a few more minutes. The mixture will bubble vigorously and it will deepen in color.
Remove from heat, add a pinch of sea salt; stir to combine. Set aside to cool, the caramel sauce will thicken slightly as it cools.
This recipe will yield to 2/3-3/4 a cup of caramel.
Store in the fridge
