1/2 cup(120 ml) apple cider reduction (if not using simply use water instead)
1 3/4 cup(350 grams) granulated sugar
4 tbl(60 ml) corn syrup
1 cup(240 ml) heavy cream
2 tbl butter(30 grams)
1/4 tsp kosher salt
To make apple cider reduction, simmer 2 cups apple cider for about 10-20 minutes until you only have 1/2 cup left.
In a sauce pan, combine, apple cider reduction, sugar, corn syrup and salt. Stir well.
On medium low heat, stir until sugar is dissolved.
Increase heat to medium high, brush inside of the pot with some water to prevent sugar crystals forming,
Bring to boil, DO NOT STIR. Occasionally swirl the pan around a little or shake it a bit so the mixture doesn’t burn on the bottom.
Mixture is HOT, don’t be tempted to taste it at this point.
Cook until it reaches amber color, turn of the heat and pour in heavy cream, stir well.
Add butter and stir until butter is melted. Cool to room temperature.
Store in the airtight container in the fridge.
Mixture is thin right after you cook it, once chilled it thickens.
If small white clumps form in the sauce, simple reheat it in the microwave if 5 -10 second increments, stirring well after heating.
Can be used as glaze on cakes, filling for cupcakes, added to cream cheese frosting, over pancakes and more.
Keeps well in the fridge for up to a month.