Caramel Apple Butter
Caramel Apple Butter
Ingredients
For the Fresh Butter (Optional)
- 2 cups heavy cream, cold
For the Apple Cider Caramel
- 2 cups apple cider
For the Caramel Apple Butter
- 1 cup butter, room temperature, softened (or freshly churned from above)
- 1/4 cup apple butter, from a jar
- 1/2 teaspoon cinnamon powder
- 1/4 teaspoon salt
- 1/4 cup light brown sugar, packed
Instructions
- 1
If making fresh butter: Pour cold heavy cream into a hand-crank butter churn or a large mason jar. Churn or shake vigorously until the cream separates into butter solids and buttermilk. This may take 10-15 minutes. Drain the buttermilk (reserve for other uses if desired). Transfer the butter solids to a piece of cheesecloth and squeeze out as much remaining buttermilk as possible. Rinse the butter under cold water, continuously squeezing, until the water runs clear and all buttermilk is removed. Set aside the freshly churned butter, or ensure your store-bought butter is at room temperature and softened.
⏱️ 15 min
- 2
Prepare the apple cider caramel: Pour apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium. Simmer, stirring occasionally, until the cider reduces significantly and thickens into a rich, caramel-like syrup. This will take approximately 15-20 minutes. It should coat the back of a spoon. Remove from heat and let cool slightly.
⏱️ 20 min
- 3
In a large mixing bowl, combine the softened butter (freshly churned or store-bought), the slightly cooled apple cider caramel, apple butter, cinnamon powder, salt, and light brown sugar.
⏱️ 2 min
- 4
Using an electric hand mixer, beat all ingredients together on medium speed until the mixture is smooth, evenly blended, and light brown in color. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
⏱️ 3 min
- 5
Transfer the Caramel Apple Butter to an airtight container. It can be stored in the refrigerator for up to 2 weeks. Serve spread generously on toasted sourdough bread, pancakes, waffles, or muffins.
Kitchen Tools
Nutrition Facts (per serving)
Caramel Apple Butter
Ingredients
For the Fresh Butter (Optional)
- 2 cups heavy cream, cold
For the Apple Cider Caramel
- 2 cups apple cider
For the Caramel Apple Butter
- 1 cup butter, room temperature, softened (or freshly churned from above)
- 1/4 cup apple butter, from a jar
- 1/2 teaspoon cinnamon powder
- 1/4 teaspoon salt
- 1/4 cup light brown sugar, packed
Instructions
- 1
If making fresh butter: Pour cold heavy cream into a hand-crank butter churn or a large mason jar. Churn or shake vigorously until the cream separates into butter solids and buttermilk. This may take 10-15 minutes. Drain the buttermilk (reserve for other uses if desired). Transfer the butter solids to a piece of cheesecloth and squeeze out as much remaining buttermilk as possible. Rinse the butter under cold water, continuously squeezing, until the water runs clear and all buttermilk is removed. Set aside the freshly churned butter, or ensure your store-bought butter is at room temperature and softened.
⏱️ 15 min - 2
Prepare the apple cider caramel: Pour apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium. Simmer, stirring occasionally, until the cider reduces significantly and thickens into a rich, caramel-like syrup. This will take approximately 15-20 minutes. It should coat the back of a spoon. Remove from heat and let cool slightly.
⏱️ 20 min - 3
In a large mixing bowl, combine the softened butter (freshly churned or store-bought), the slightly cooled apple cider caramel, apple butter, cinnamon powder, salt, and light brown sugar.
⏱️ 2 min - 4
Using an electric hand mixer, beat all ingredients together on medium speed until the mixture is smooth, evenly blended, and light brown in color. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
⏱️ 3 min - 5
Transfer the Caramel Apple Butter to an airtight container. It can be stored in the refrigerator for up to 2 weeks. Serve spread generously on toasted sourdough bread, pancakes, waffles, or muffins.