Caramel Sauce for Caramel Macchiato Cider

Serve this with our recipe for Caramel Macchiato Cider.

Kristen Aiken

Caramel Sauce for Caramel Macchiato Cider

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    1 cup sugar 3 tablespoons heavy cream
    1 tablespoon water 3 tablespoons unsalted butter


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      Add sugar and water to a heavy saucepan. While cooking over medium-low heat, stir with a spoon until sugar has fully dissolved. Continue to cook, but stop stirring—from this pointon, just swirl the pan in circles. When the sugar has turned a deep golden color, immediately remove pan from heat and carefully add heavy cream and butter—the mixture will bubble. Swirl the mixture until it’s fully combined, and allow to cool.


    Sauce can be kept in the refrigator, sealed, for up to five days.

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