*I used 1 cup of brown sugar, but I might try 3/4 cup next time. I accounted for the additional sweetness from the reduced apple cider, but I'd like to see if I could reduce it further.
*The corn syrup should help prevent any crystallization when storing, but if you do end up with crystals, just add a splash of milk or cream to the mixture when you reheat. The crystals will melt back into the sauce.
*I used salted butter and a pinch of salt to balance out the sweetness. I didn't want to take away from the apple flavor, so I didn't add as much salt as I would in a salted caramel sauce. But, if you'd like a bit more salt, go ahead and add more to taste. I would use fleur de sel or sea salt.
*You can also adjust the spice to taste. I only used 1/4 teaspoon. Feel free to add more if you want a stronger spice flavor.
*Apple pie spice is a mixture of spices with cinnamon being the most dominant. If you don't have apple pie spice, you can just use 1/4 teaspoon cinnamon and, if you have it, a dash of clove, nutmeg, ginger and/or all spice. My apple pie spice also included some cardamom.
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