In a saucepan, combine 2 cups apple cider and 1 teaspoon cinnamon. Cook over medium-high heat for 18-20 minutes until reduced to about ¼ cup.

In a separate, dry saucepan, add 1 cup granulated sugar over medium-low heat. Spread evenly and do not stir initially.

As sugar melts, gently tilt the pan. Once liquid sugar appears, stir carefully until all sugar is melted and smooth.

Continue cooking and stirring gently until the sugar reaches a deep amber color, about 5-10 minutes.

Carefully whisk in 6 tablespoons unsalted butter, one tablespoon at a time, until fully melted.

Slowly pour in ⅓ cup heavy whipping cream while whisking constantly. Be cautious as the mixture will bubble up.

Whisk in ½ teaspoon vanilla extract and 1 pinch kosher salt. Cook for another minute until smooth.