Ingredients
Scale
- 2 cups high-quality apple cider (not apple juice)
- 1 cup granulated white sugar
- 6 tablespoons unsalted butter, cut into cubes
- 1/2 cup heavy whipping cream (room temperature)
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Step 1: Reduce the Apple Cider Pour the apple cider into a small saucepan over medium-high heat. Bring the cider to a boil and let it cook until it reduces to approximately 1/4 cup. This process should take about 12 to 15 minutes. The liquid will become thick and syrupy. Once reduced, set it aside to use later in the recipe.
- Step 2: Caramelize the Sugar In a medium, heavy-bottomed saucepan, spread the granulated sugar in an even layer. Heat over medium heat, whisking constantly. The sugar will first clump into crystals and then melt into a thick, amber-colored liquid. Stop whisking once the sugar has completely melted and reached a deep copper color. Be careful not to burn it; the transition from caramel to burnt happens quickly.
- Step 3: Combine and Finish Immediately add the butter cubes to the melted sugar and whisk until incorporated. Be cautious, as the mixture will bubble up vigorously. Slowly pour in the heavy cream and the reduced apple cider syrup while continuing to whisk. Stir in the sea salt, cinnamon, and nutmeg. Let the mixture simmer for 1 to 2 minutes on low heat to thicken. Remove from heat and let it cool. The sauce will thicken significantly as it reaches room temperature.
- Cook Time: 30 minutes