two caramel sauce recipes: apple and coffee

apple caramel sauce and & coffee caramel sauce | conifères & feuillus

I’m not even going to lie, I’m not going to start with a lovely quote, or write an epic story as a distraction. I’m not going to sugarcoat it at all. Here’s the truth: I wish I had never learnt to make caramel sauce, learnt how easy it is to make, learnt that it only takes a few ingredients, let alone learnt to make it in my favourite flavours. Nevertheless, homemade is always better than store-bought, and if used in moderation, it’s ok (I think?), plus homemade caramel sauce makes a wonderful gift this time of the year. So as promised on Instagram a while back, here’s the recipe, not just for apple caramel, but for coffee caramel as well. Enjoy and use in moderation!

apple caramel sauce | conifères & feuillus
coffee caramel sauce | conifères & feuillus
apple caramel sauce and & coffee caramel sauce | conifères & feuillus

Apple Caramel Sauce

(yields approximately 350 ml)

  • 480 g freshly pressed apple cider
  • 160 g raw cane sugar
  • 120 g 35% cooking cream
  • 113 g unsalted butter
  • 40 g maple syrup
  • 1/2 tsp salt
  1. In a medium sized saucepan, heat apple cider to a boil.
  2. Reduce heat and simmer, stirring occasionally, until reduced to about 1/2 cup.
  3. Add sugar, cream, butter and salt and bring to a boil.
  4. Simmer, whisking constantly, until thickened.
  5. Turn off stove, mix in maple syrup.
  6. Pour into jar, let cool completely before covering.
  7. Store in fridge for up to 2 weeks. 

Coffee Caramel Sauce

(yields approximately 250 ml)

  • 2 tbsp ground coffee, plus 80 g hot water for making coffee
  • 160 g raw cane sugar
  • 120 g 35% cooking cream
  • 60 g unsalted butter
  • 1/2 tsp salt
  1. Make coffee using a French press and pour into saucepan. 
  2. Add sugar, cream, butter and salt and bring to a boil.
  3. Simmer, whisking constantly, until thickened. 
  4. Pour into jar, let cool completely before covering.
  5. Store in fridge for up to 2 weeks. 

22 thoughts on “two caramel sauce recipes: apple and coffee

    1. Haha.. you are hilarious. Yes, moderation… I never put this on any other dessert as they are sweet already… here, we eat a spoonful at a time as you would a candy, the trick is stopping at one spoonful. xx

      Liked by 1 person

    1. I’ve never tried with stevia but we do replace the sugar with maple syrup (and it’s funny you bring up ice cream)… it doesn’t thicken as it would with sugar but this version is perfect for swirling into ice cream before letting it set.

      Like

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