Ingredients:

  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (113g) unsalted butter, cubed
  • 1 cup (240ml) apple cider
  • 1 pinch (1g) salt
  • 1/2 cup (120ml) heavy cream, room temperature
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Combine the brown sugar and cubed butter in a saucepan over medium heat. Stir constantly until the butter is fully melted and the sugar has dissolved into a bubbling, uniform liquid.
  2. Pour in the apple cider and add the salt. Increase the heat slightly to bring the mixture to a rolling boil. Let it bubble vigorously for 10–12 minutes until the liquid reduces by half and turns a deep, amber-gold color.
  3. Reduce the heat to low. Slowly whisk in the heavy cream and vanilla extract. Stir continuously for 2–3 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat immediately.