Spreadable Cinnamon Apple Caramel
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Spreadable Cinnamon Apple Caramel

Spreadable Cinnamon Apple Caramel makes a welcome change from regular caramel. Keep a jar in the fridge for pancakes, toast, ice-cream and crumpets. It also makes a great foodie gift.
Cook Time20 mins
Total Time20 mins
Course: Condiment, Sauce/ Condiment, Side Dish
Cuisine: Worldwide
Keyword: apple caramel, caramel apple, caramel sauce, caramel spread, cinnamon apple caramel, spreadable caramel
Servings: 425 ml
Author: Jane Saunders

Ingredients

  • 225 g/ 1 cup Caster sugar
  • 100 ml/ 1/3 cup + 2 tbsp Apple juice
  • 120 ml/ 1/2 cup Double (heavy) cream
  • 120 g/ 1/2 cup Unsalted butter - cubed
  • 1/8 tsp Sea salt flakes
  • 3/4 tsp Ground cinnamon
  • Small pinch ground nutmeg (optional)

Instructions

  • Begin by putting the sugar and apple juice into a small heavy based saucepan and stir it. Put the pan over a medium heat and allow the sugar to dissolve without stirring any further (swirl the pan a few times to ensure even cooking though)
  • Turn up the heat slightly and let the sauce bubble until it begins to caramelise and turn mid-amber in colour (not too dark). It will take 10-15 minutes to get to this stage
  • Turn the heat back down to medium. Add 1/4 of the cream to the pan, stir well, then add another 1/4 and stir. Pour in the remaining cream and stir again (adding the cream in small amounts reduces the amount the caramel splutters and spits)
  • Add the butter in 3 or 4 batches. When all of the butter is melted allow the caramel to cook for a further 2-3 minutes stirring constantly
  • Take the pan off the heat and stir in the salt, cinnamon & nutmeg (if using). Let cool for 30 minutes before decanting into a jar
  • Once completely cool store in the fridge for up to 2 weeks

Notes

I ground my own cinnamon in a coffee grinder. It's slight coarser than store bought ground cinnamon. If you let the caramel cook for too long in the final stage it may be quite firm straight from the fridge. But don't panic. Just let it soften for 20 minutes at room temperature and it should spread well. Alternatively give it a 10-15 second blast in the microwave on MEDIUM heat. Be careful not to overheat it, else it will return to liquid form.