In a saucepan, add the apple cider and heat on medium-high until it is reduced to ¼ cup. It will be very thick and syrupy. This took me about 15 -20 minutes.
In another saucepan, add the sugar, reduced apple cider, water, and honey. Heat until it is boiling and reaches a dark amber color. This is easier to track with a metal saucepan. Please note that because of the apple cider and honey, the caramel will look dark before it is actually ready, so don't be afraid for it to get fairly dark. As long as it isn't smoking or giving off a burning smell, you are good!
While the sugar mixture is boiling, heat the heavy cream, butter, vanilla, salt, and cinnamon together in a bowl until the butter is melted.
Once the sugar mixture is the right color, add the heavy cream mixture and stir well. Be careful as the mixture will boil up and may sputter.
Pour into a jar and leave to cool. Cover, and store in the refrigerator until ready to use.
Nutrition
Calories: 130kcal
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