Apple Cider Caramel

In a pot, bring the apple cider to a boil over medium‑high heat and simmer until it reduces and thickens into a syrup.

In a separate pot, melt the granulated sugar over medium heat, stirring until it is completely melted and turns a deep amber color.

Slowly whisk in the heavy cream, then add the unsalted butter and continue stirring until the butter is fully melted and the mixture is smooth.

Remove the pot from the heat and stir in the reduced apple cider, fine sea salt, and vanilla extract until evenly combined.

Allow the caramel to cool slightly; it will continue to thicken as it reaches room temperature.