Leftover caramel sauce will keep in an airtight container in the refrigerator for up to 1 week. To reheat, microwave on high in a microwave-safe container until just warm (about 10 or so seconds depending upon your microwave), then stir until smooth.

•2 cups apple cider
•3/4 cup granulated sugar
•1/4 cup light brown sugar
•1/2 cup heavy cream
•2 tablespoons unsalted butter
•1/2 teaspoon pure vanilla extract
•1/4 teaspoon ground cinnamon
•1/4 teaspoon kosher salt

1.In a medium saucepan, bring the apple cider to a boil over medium high heat. Continue boiling, stirring occasionally, for 10-15 minutes until the cider reduces to a dark, thick syrup that is about 1/4 cup in volume. Watch very carefully in the last few minutes to ensure the cider doesn’t burn.
2.Reduce the heat to medium low, then add the granulated sugar and brown sugar. Let bubble for 2 minutes, until the sugar dissolves, then add the butter and heavy cream. Boil over medium low, whisking constantly, until the mixture thickens somewhat, 3-5 minutes. The caramel will still seem fairly thin at this point. Remove from the heat completely and stir in the vanilla, cinnamon, and salt. Allow the caramel to cool for 5 to 10 minutes, until it reaches a thicker but still pourable consistency (it will still be warm) or let it rest for longer to cool to a more solid, dip-like texture. Drizzle over ice cream, pie, apple slices, coffee, or just eat with a spoon.