Apple Cider–Caramel Sauce

Name: Apple Cider–Caramel Sauce
Yield: Approximately 3½ cups (840 ml)
Ingredients: ¾ cup 180 ml) water; 1 teaspoon (5 ml) lemon juice; 1 vanilla bean; 1 pound 13 ounces (825 g) granulated sugar; 6 ounces (170 g) unsalted butter; 1½ cups (360 ml) apple cider, heated to scalding; ⅓ cup (80 ml) glucose or light corn syrup; ⅓ cup (80 ml) glucose or light corn syrup; 3 tablespoons (45 ml) Calvados

Preparation info

Approximately
3½ cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

1 vanilla bean
1 pound 13 ounces (825 g)

Sauce
Gluten-free
Vegetarian

Method

Split the vanilla bean lengthwise. Scrape the seeds into 3 ounces (85 g) of the sugar on a sheet of baking paper. Rub the mixture between your hands until the seeds are thorou