This past weekend for me was sweeter than a drizzle of Apple Cider Caramel Sauce. I traveled to Kansas City to meet my brand new niece!

Apple Cider Caramel Sauce. Homemade caramel sauce made with cinnamon and apple cider. Amazing on ice cream, apple slices, and cake!

Little Genevieve Rose is five weeks old, eight pounds, and more darling than I knew a newborn could be.

Me with Baby Genevieve

It was also really special to see my sister, who is two years younger, as a mom. As the eldest in our family of three girls, for most of our lives, birth order dictated that I was the one to do things first. Whether it be braving freshman year of high school, testing our parents when I broke curfew for the first time, or diving into the college application process, taking on life’s milestones felt like an experiment, and I sometimes envied that my younger sisters had me to ask for advice. This time, however, my sister has me beat to what must be one of the greatest learning experiments of them all: motherhood.

Apple Cider Caramel Sauce. Tastes just like caramel apples! Drizzle on ice cream, pie, or dip with apple slices

Me and Elizabeth

I spent four days at my sister’s house, specifically her kitchen, filling her freezer with all kinds of casseroles, stir fries, and oatmeal breakfast bars. (The Healthy Blueberry Muffins were supposed to make it to the freezer, but we decided they tasted just a little too good fresh not to enjoy the whole batch.) It was also in her kitchen that I perfected this recipe for Apple Cider Caramel Sauce.

Homemade Apple Cider Caramel Sauce. Gooey caramel sauce that tastes just like caramel apples!

Apple picking (and the associated Apple Coffee Cake baking) is one of my favorite fall traditions, and I can almost never leave the orchard without a jug of fresh-pressed apple cider. I’m not usually a fan of fruit juice (most are too sweet for me), but apple cider, with its intense, fall-like flavor is an exception. I couldn’t resist picking up a half gallon at the store last week.

Sitting beside the cider on the display at the grocery store were jars of premade caramel sauce. Although I almost bought one, a quick glance at the ingredients (high fructose corn syrup being #1; regular corn syrup #3), reminded me that homemade caramel sauce is one of my favorite things to make. It’s straightforward to prepare, makes me feel like a magical candy wizard while I watch the cream and sugar transform into golden candy, and it tastes 1,000 times better than anything you’ll find at the grocery store.

Homemade Apple Cider Caramel Sauce. Gooey caramel sauce with the flavor of apple cider

This caramel sauce begins by cooking down the apple cider until it forms a thick syrup, a process that takes about 10 minutes (watch carefully towards the end so that the cider doesn’t burn). It’s worth the wait, because the cider’s flavor becomes beautifully intense and concentrated, infusing every spoonful with the sweet taste of apples. Every drizzle tastes like a caramel apple with light cinnamon spice. Pour it over your vanilla ice cream, sneak it into your coffee, and yes, dunk it with apple slices. Or, wait until tomorrow when I’ll show you what might be the very best way to use it of all.

Homemade caramel sauce made with apple cider. Every bite tastes like a caramel apple. Put this on EVERYTHING from vanilla ice cream to apple slices!

Sorry, no spoilers. Only little Genevieve knows, and she promised me she wouldn’t tell a soul!

Apple Cider Caramel Sauce. Homemade caramel sauce made with cinnamon and apple cider. Amazing on ice cream, apple slices, and cake!

Apple Cider Caramel Sauce

5 from 1 vote
Homemade apple cider caramel sauce. Every bite tastes like a caramel apple! Great with ice cream, apple slices, or eaten with a spoon.

Prep: 5 mins
Cook: 30 mins
Total: 35 mins

Servings: 1 cup, approx.


  • 2 cups apple cider
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt


  • In a medium saucepan, bring the apple cider to a boil over medium high heat. Continue boiling, stirring occasionally, for 10-15 minutes until the cider reduces to a dark, thick syrup that is about 1/4 cup in volume. Watch very carefully in the last few minutes to ensure the cider doesn’t burn.
  • Reduce the heat to medium low, then add the granulated sugar and brown sugar. Let bubble for 2 minutes, until the sugar dissolves, then add the butter and heavy cream. Boil over medium low, whisking constantly, until the mixture thickens somewhat, 3-5 minutes. The caramel will still seem fairly thin at this point. Remove from the heat completely and stir in the vanilla, cinnamon, and salt. Allow the caramel to cool for 5 to 10 minutes, until it reaches a thicker but still pourable consistency (it will still be warm) or let it rest for longer to cool to a more solid, dip-like texture. Drizzle over ice cream, pie, apple slices, coffee, or just eat with a spoon.


Leftover caramel sauce will keep in an airtight container in the refrigerator for up to 1 week. To reheat, microwave on high in a microwave-safe container until just warm (about 10 or so seconds depending upon your microwave), then stir until smooth.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Apple cider caramel sauce? Brilliant! I am a lover of homemade caramel sauce, too, and can’t wait to give this fall version a go!

  2. I feel you on the being the oldest=having to do everything first. Except now that I think about it, that holds true thus far. Baby Genevieve is adorable and homemade caramel sauce is so much better than store bought. Love this! 

  3. Oh wow this looks so good! This sounds perfect in coffee even!
    And you and your sister are too cute :-) I have three sisters, one older and two younger. We’re all at different points in our lives, but I completely understand about giving advice ;-)

  4. Genevieve is adorable! Love this caramel sauce- caramel already screams ‘fall’, but this just gives it that extra autumny edge :)

  5. I don’t drink really juice either, but I can’t help stealing sips of fresh apple cider when my boyfriend is having some – it’s not fall without apple cider! This apple cider caramel sauce looks simply divine.

  6. I am so glad you had a wonderful trip back home. You are such a cute auntie!! Now, slide some of that apple cider sauce over:) 

  7. What a cutie! Isn’t being an Auntie the BEST?! Your sister is so luck to have you, too. I’m sure stocking her fridge is the second best gift she’s ever received (second only to Genevieve!). This apple cider caramel sauce looks out of this world!!!

  8. OMG! You and your sister look like twins! I LOVE family pics! And your post makes me want to head north to find an apple orchard! 

  9. Ummm. How freaking adorable is your new niece?! What a doll! This caramel sauce…amazing. I’m going to find ways to drizzle it over all the baked goods and ice cream! ;)

  10. I seriously can’t tell the difference between you and your sis! Your niece is adorbs and I cannot wait to see what you’ve come up with for the sauce! Although I’m sure I could just down it with a spoon :)

  11. I am so glad you enjoyed your time in KC! How could you not when you got to snuggle with your niece and spend quality time with your family?! But still sad I missed you at the Art Fair! 

  12. Aw, how fun for you!! And I’m sure your sister loved having you around to cook for her. I cannot imagine my little brother with children, but he’s only 20 so I can barely imagine him holding a drink.

  13. Gah, that photo of you and baby Genevieve! I can’t handle it! I can’t handle the photos of this caramel sauce, either, TBH… it looks too good!

  14. If you make several bottles and seal them do you think they would have to be refridgerated before opening. Of course after opening the bottle you would refrigerate.

    1. Hi Mary, I’m afraid I can’t give any advice as far as canning this sauce goes—I have not tried to seal and preserve it. Beyond refrigerating it for 1 week as mentioned in the recipe notes, it may work to store it in the freezer for longer a few months, although I have not tested that myself. I would suggest doing some research online if you’re curious about the possibility of canning the sauce and storing for later.