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An easy homemade caramel sauce using apple cider, spices and bourbon for an amazing flavor that you will want to put on everything you eat.
In a high-sided sauce pan, combine the apple cider, vanilla bean seeds and reserved pod, cinnamon stick and bring to a boil. Lower to a simmer until reduced to about 2/3-3/4 cup. It should be syrupy.
Add in the granulated sugar, brown sugar and salt and clip on a candy thermometer and cook without stirring until it reaches 240ºF. Add in the butter 1 tablespoon at a time and stir until melted.
Remove from the heat and add in the heavy cream and bourbon, being careful as the mixture may bubble up. Heat on low again and stir until it starts to slightly thicken back up, about 5 minutes.
Let cool in the pan 10 minutes and then transfer to a glass jar, such as a Mason jar, and cool completely. It will firm up as it cools.
Keep refrigerated. This sauce will last several weeks in the refrigerator, if it doesn’t get eat all up within the first few days of being made.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!