Cider Caramel Sauce Recipes

APPLE CIDER CARAMEL SAUCE

Apple Cider Caramel Sauce image

Homemade caramel sauce with the tart flavor of apple cider. The perfect topping for pies, ice cream, and more!

Provided by Annalise

Categories Dessert

Time 25m

Number Of Ingredients 7

Ingredients

2 cups quality apple cider ((500 ml))
1 cup light or dark brown sugar ((215 grams))
½ cup unsalted butter (, cubed (113 grams))
½ cup heavy whipping cream ((125 grams))
¼ teaspoon ground cinnamon
1 teaspoon vanilla extract
¼-½ teaspoon coarse salt (, to taste)

Steps:

In a medium saucepan set over medium high heat, bring apple cider to a boil. Reduce heat slightly and simmer until reduced to about 1/2 cup, about 10 minutes.
Add the brown sugar, butter, heavy cream, and cinnamon and simmer for 10-15 minutes until thickened, stirring frequently.
Remove from heat and stir in vanilla and salt to taste. Use immediately or store in the fridge for up to 2 weeks. Reheat in the microwave.

Nutrition Facts : Calories 1145 kcal, Carbohydrate 137 g, Protein 2 g, Fat 68 g, SaturatedFat 43 g, Cholesterol 204 mg, Sodium 360 mg, Fiber 1 g, Sugar 130 g, ServingSize 1 serving

APPLE CIDER BEIGNETS WITH BUTTER-RUM CARAMEL SAUCE

Apple Cider Beignets with Butter-Rum Caramel Sauce image

Provided by Lillian Chou

Categories Milk/Cream Rum Dairy Fruit Dessert Fry Vegetarian Apple Fall Winter Pastry Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 to 6 (dessert) servings

Number Of Ingredients 16

Ingredients

For sauce:
1 cup sugar
3 tablespoons unsalted butter, cut into pieces
1/3 cup water
1/4 cup dark rum
1/2 teaspoon cider vinegar
1/4 cup heavy cream
For beignets:
About 8 cups vegetable oil, divided
2 Golden Delicious apples
1 3/4 cups self-rising cake flour, divided
1 large egg
3/4 cup sparkling apple cider
Confectioners sugar for dusting
Equipment:
a deep-fat thermometer; a 1-inch round cookie cutter or a melon-ball cutter

Steps:

Make sauce:
Heat sugar in a 12-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. Stir in butter, water, rum, vinegar, and a pinch of salt (caramel will harden and steam vigorously) and cook over low heat, stirring occasionally, until caramel has dissolved. Add cream and bring to a boil, stirring, then remove from heat. Cool to warm.
Make beignets:
Preheat oven to 250°F with rack in middle. Set a cooling rack in a large shallow baking pan.
Heat 2 inches oil in a 5- to 6-quart heavy pot over medium-high heat to 375°F.
Meanwhile, peel apples and cut crosswise into 1/4-inch-thick slices. Cut out core with cutter, then pat apple rings dry.
Put 1 1/4 cups flour in a large shallow bowl and make a well in center. Beat egg in a small bowl with a fork, then stir in cider and 1 tablespoon oil and pour into well. Stir with fork until a lumpy batter forms.
Working in batches of 3 or 4, dredge apple rings in remaining 1/2 cup flour, shaking off excess, then dip in batter to coat, letting excess drip off, and fry, gently turning over once with a slotted spoon, until golden brown on both sides, about 2 minutes total per batch. Transfer to rack and keep warm in oven. Return oil to 375°F between batches.
Just before serving, dust warm beignets with confectioners sugar. Stir sauce, then serve on the side.

APPLE SUNDAES WITH CIDER CARAMEL SAUCE

Apple Sundaes with Cider Caramel Sauce image

The caramel apple takes a sophisticated turn in this dessert. Baked with butter, sugar, ginger, and cinnamon, the fruit goes soft and spicy before you finish it with a rich caramel sauce that's mostly made in the oven, plus vanilla ice cream and crushed store-bought amaretto cookies.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h5m

Number Of Ingredients 10

Ingredients

1/4 cup dark-brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, room temperature
1 tablespoon unfiltered apple-cider vinegar
4 to 5 firm red baking apples, such as Empire or Honeycrisp (2 pounds total)
1 teaspoon ground cinnamon
1 teaspoon grated fresh ginger (from a peeled 1-inch piece)
Pinch of kosher salt
1 tablespoon heavy cream
Vanilla ice cream and crushed amaretto cookies, for serving

Steps:

Preheat oven to 400 degrees. Stir together both sugars, butter, and vinegar until well combined. Spread mixture evenly in the bottom of a 9-by-13-inch baking dish.
Peel and core apples, then slice into 3/4-inch-thick rounds. Toss with cinnamon, ginger, and salt in a bowl. Place on top of sugar mixture in a single layer, overlapping slightly if needed. Cover with parchment-lined foil and bake until just beginning to soften and bubble, 20 to 25 minutes. Spoon sauce over apples, and increase heat to 450 degrees. Continue to bake, uncovered, until sauce thickens and apples are soft and brown, about 15 minutes more.
Divide apples evenly among 4 bowls. Whisk cream into liquid in baking dish to make a caramel sauce. Transfer to a bowl; let cool until thickened slightly, about 10 minutes. Top apples with ice cream, caramel sauce, and cookies; serve.

CIDER-CARAMEL SAUCE

Cider-Caramel Sauce image

Categories Sauce Dairy Dessert Apple Vanilla Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 1 1/2 cups

Number Of Ingredients 4

Ingredients

4 cups apple cider
1 vanilla bean, split lengthwise
1/2 cup (packed) dark brown sugar
1/4 cup (1/2 stick) unsalted butter

Steps:

Place cider in heavy large skillet. Scrape in seeds from vanilla bean; add bean. Boil cider mixture until reduced to 2 cups, about 15 minutes. Add sugar and butter. Cook until sauce thickens slightly and is reduced to 1 1/2 cups, stirring occasionally, about 6 minutes longer. (Can be made 3 days ahead. Transfer to small bowl. Cover; chill. Remove vanilla bean before using.)

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