• Note: Use an instant-read thermometer to check the temperature of the caramel as it’s cooking.

Make the Caramel

• Pour the apple cider into a 2 or 3 quart saucepan and bring it to a boil. Reduce the heat to medium and simmer until the apple cider is reduced to 1/2 cup.
• Add the brown sugar to the cider and simmer it over medium heat until it is reduced to 1/3 cup and noticeably thickened. While the apple cider mixture is simmering, warm the cream to about 120°F.
• Once the apple cider-sugar mixture is reduced gradually add the warm heavy cream while stirring. The mixture will bubble up, so be cautious. Return the saucepan to the heat and stirring frequently cook the caramel over medium heat until it reaches 240°F and is reduced to about 1 cup.
• Remove the pan from the heat whisk in the butter until it’s incorporated. Next whisk in the salt and the pure vanilla extract.
• Pour the caramel into a heatproof container. Cool it to room temperature and then store it in the refrigerator if not using it immediately.

Storing the Caramel

• Store the cooled caramel in a closed container in the refrigerator for up to 2 weeks. It may last longer.

Serving the Caramel

• Each serving of the caramel is about 2 tablespoons unless you're pouring over a dessert like Apple Bread Pudding. Spoon it over ice cream or your favorite fall dessert.