The brain is clearly the most superior of all the organs, and I’m not just saying that because it told me to. Well I kind of am. Ok, I totally am, but with other good–nay, delicious–justifications. After all, my brain is what told me to buy a couple gallons of cider at the Dexter Mill a couple weeks ago and my brain is what told me to use that cider to make apple syrup, which was delicious, and my brain decided that if apple syrup is good then apple caramel sauce must be just as delicious and obviously, if the brain thinks it’s true, then it must be.
It’s like the Internet. The Internet would never lie to you. Right? Right?!
So a few days ago, I rigged together this little quick easy recipe to make caramel sauce out of leftover apple cider. I also made apple sugar candy. There was just all sorts of magic going on that day. Anyway, the caramel sauce is thick, creamy, caramel-ly with a hint of apple (more so when it’s hot and fresh) and perfect for pouring over ice cream.
The apple candy is crunchy and sweet and great for getting your friends’ kids hopped up on sugar before you send them home to their parents. Not that I would do that. Again. Today.
- 1.5 cups sugar
- 1/3 cup apple cider
- 2 tsp ground cinnamon
- 1.25-1.5 cups heavy cream
- Combine sugar, cider and cinnamon in a heavy medium-sized saucepan.
- Cook on low until the sugar dissolves, stirring frequently. Turn up the heat to medium and bring to a boil.
- Let the cider boil for about 6-7 minutes, stirring occasionally, but be very careful not to let the sugar burn.
- Very carefully, whisk 1.25 cups of heavy cream into the pot, simmering until the sauce is incorporated, thick and smooth, about 2 minutes. If you're going to serve it right away, this is fine as is.
- If you want to serve it later at room temperature, add in the last quarter cup of cream, whisk thoroughly, pour into a jar and set aside.
- I keep mine in a mason jar in the fridge for 3-4 days. To warm it up, I put the jar in a pot of simmering hot water until warmed through and melty.
- 1.5 cup sugar
- 1/3 cup apple cider
- 1 tbsp butter
- you will also need: a candy thermometer
- Cover a rimmed cookie sheet or pan with freezer paper and spritz it down with baking spray.
- Combine the sugar, cider and butter in a heavy-bottom, medium-sized pan over medium heat, stirring regularly until the sugar dissolves.
- Cook until the mixture reaches 300F or hard-crack stage, stirring occasionally.
- Pour the sugar mixture (very carefully! it's super hot) onto the prepared sheet pan. Let cool and set for at least 2 hours. Break into pieces. Crunch crunch.