By now you are probably aware of my affinity for salted caramel. I made this salted caramel sauce last month and everything I have made since I’ve asked myself, “can I put the sauce on this?” The answer for some things has been “no” (I didn’t think it would work so well with chili or potatoes), but for many things the answer has been a resounding “yes!”

Trust me. Make some of this. Keep it on hand and ask yourself the above question. Often.

Salted Caramel Cider Sauce

Printable recipe card below.

Ingredients

2 cups Salted Caramel Cider (you can buy at this at Giant Eagle in the fall food section, or if you don’t have a Giant Eagle where you live here is an amazing recipe from A Spicy Perspective.
2 tablespoons butter
2 teaspoons vanilla extract

Directions

In a small saucepan, heat cider to boiling over medium-high heat. Boil uncovered about 25 minutes or until reduced (it will have thick bubbles and dark caramel color).

Remove from heat. Add butter and vanilla extract; mix well.

Pour into a bowl or jar and allow to cool completely.

I highly suggest sharing the saucy love with friends and family. Pour into some small jars for tasty homemade gifts (get my printable labels here!).

Salted Caramel Cider Sauce

Published by: Lydia

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Ingredients

2 cups Salted Caramel Cider (you can buy at this at Giant Eagle in the fall food section or if you don't have a Giant Eagle where you live here is an amazing recipe from A Spicy Perspective.
2 tablespoons butter
2 teaspoons vanilla extract

Instructions

In a small saucepan, heat cider to boiling over medium-high heat. Boil uncovered about 25 minutes or until reduced (it will have thick bubbles and dark caramel color).
Remove from heat. Add butter and vanilla extract; mix well.
Pour into a bowl or jar and allow to cool completely.