We all love a good sweet, sticky caramel sauce, right? Well I just took it to the next level and made it seasonal. Apple spiced caramel sauce tastes like “I want to light a cozy fire on a cold autumn day in a jar.” A classic caramel recipe is taken to the next level with apple extract and spices.
There’s not many desserts that wouldn’t be made even more amazing with a drizzle of caramel sauce. Heck, it’s amazing right out of the jar on a slice of apple. Last week I made an apple & blackberry crumble and with a scoop of vanilla ice cream and this caramel sauce, oh my. Let’s just say, I’m not a dessert person, but this could convert me.
I recently found my new Fall favorite ingredient, apple extract. This came about when I was researching the recipe for my pistachio layer cake with orange cream frosting. I seemed to be on an ‘extract kick’ because when I found that there was such a thing as pistachio extract, I looked to see if there was apple extract, and there is and these extracts have taken my Fall baking to all new heights. They are organic and natural and call both be found on Amazon.
Just to give you an idea of how good this caramel sauce is, when I added the apple extract and the cream to the sugar and the caramel was thickening, my kitchen smelled like I was cooking fresh apples. It’s crazy! A good crazy! So I really hope you make this recipe because you’ll find yourself putting it on everything.
I tried it on my toast this morning with homemade almond butter and that was a delicious morning treat. It is also really good on waffles and pancakes.This caramel sauce has me so ready for fall I want to break out my big comfy sweaters (even though it’s still 80 degrees outside).
Remember that apple & blackberry crumble I told you about? Here’s a little ‘taste’ for you …
Where can I find apple extract?
Look in the spice aisle of your grocery store, you may get lucky. If not, Google apple extract, there are so many websites where can buy it.
- 1 cup granulated sugar
- 1/4 cup water
- 3/4 cup heavy cream
- 1/2 teaspoon apple extract
- 3 1/2 tablespoons unsalted butter, cubed
- 1 teaspoon sea salt
- Small pinch nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- To a medium saucepan add the sugar and water.
- Heat over medium-low heat until sugar dissolves.
- Mix the apple extract into the cream.
- Increase the heat until the sugar mixture bubbles and continue to cook until it starts to turn brown.
- Immediately remove from heat.
- Whisk in the heavy cream (it will bubble) until well mixed.
- Stir in the butter and the salt, nutmeg, cinnamon and allspice.
- Transfer to a jar with a lid and allow to cool.
Amount Per Serving:Calories: 218 Saturated Fat: 8g Cholesterol: 43mg Sodium: 300mg Carbohydrates: 25g Sugar: 25g