No need for store bought caramel with this easy and delicious homemade recipe. So versatile and easy to change up the flavorings to adapt for a variety of seasonal treats. I use this base recipe also for salted caramel, beer caramel, peanut butter caramel, and rosemary caramel. I love to use this apple cider version in and on top of my apple pie cookies. Click here for the recipe!
- 1 cup sugar
- 1/3 cup water
- 1/2 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon apple pie spice
- 2 teaspoons packaged cider
Stir water and sugar together in a heavy bottom sauce pot on medium heat until sugar dissolves. Bring to a boil and continue boiling until mixture starts to turn golden. Do not walk away at this point; stay close and watch it carefully at this point as it will go from golden to burnt very quickly. Swirl the pan frequently-don’t stir-while mixture darkens and remove from heat as soon as it turns that perfect golden caramel color. Carefully pour in heavy cream while stirring constantly with a whisk and make sure the pan is set back far enough so that you don’t get hit with any steam. Add in apple pie spice, 2 teaspoons packaged cider, and vanilla extract and stir.