It wasn’t too long ago that I promised my Instagram friends I would stop making pumpkin everything and move on to new flavors. I wasn’t quite ready to move on to eggnog and candy canes (I mean, is anyone?) so I thought I’d share my fall caramel sauce, also known as my favorite afternoon snack.
Since I started working from home a few months ago, I discovered the importance of snacks. My day is mostly just a string of snacks between meetings and dog walks so whenever I go to the grocery store I make sure to stock up. I fill my shopping basket with the usual suspects (Skinnypop, yogurt, London Fogs) but when I’m feeling especially good, I reach for fruit.
Since you’ve made it this far and have seen the title of this post, you’re probably assuming that my healthy fruit snack will be taking a turn for the unhealthy. You’re right. I love dipping fresh fruit into peanut butter, Nutella or, when I’m living on the edge, my fall caramel sauce.
Now, don’t feel like you also need to dip your apple slices into this sauce. It works well on top of ice cream or by the spoonful on its own. It’s rather addictive though so make sure you make portions for yourself before you dig into the primary stash with your spoon. Before you know it, you’ll have finished the entire jar and will be filled with a strange mix of pride and regret. I can say this with confidence because I’ve been there too so I know how easy it is to start (and finish) a jar of fall caramel sauce.
You’ve probably noticed from these photos that I’m partial to green apples. The other colors are fine (or so I’ve been told) but they never make it home from the grocery store with me. Luckily Colin is of the same mindset so you can always find a tart, crisp green apple (or 6) in our fridge.
Do you have a favorite fall snack? I’m always trying to diversify my snack offerings so drop your pic in the comments!
- ? cup apple cider
- 5 tablespoons of butter, roughly cut into 5 pieces
- 2 cups brown sugar
- ½ cup heavy cream, room temperature
- 2 tablespoons of cinnamon
- Pour Apple cider in a small saucepan over medium high heat and bring to a boil. Watch closely as it boils until it reduces in size by 1/2 . Remove from heat and set aside.
- In a large saucepan, add the butter and the brown sugar over medium high heat. Stir occasionally using a wooden spoon until all of the butter has melted and then leave undisturbed until the sugar has melted and the mixture comes to a boil. Remove from heat and add the reduced apple cider, the heavy cream and the cinnamon. Stir the caramel until it has no longer seized and these new ingredients have combined. Return to heat and bring back to a boil. Allow to boil undisturbed for about five minutes before removing from heat and serving or storing.