Apple Cider Caramels
I love spending time in the kitchen and making new things, but one thing I admittedly don’t make very often is candy. I love a good caramel just as much as the next person, but for some reason things like that never jump to the top of my to-do list. I tend to be seduced by mounds of frosting and triple-chocolate anything, and then lose focus. It’s a weakness. When I do get around to making candy, I’m always amazed at the delicious results and vow to do it more often. I can honestly say that I have not fallen head-over-heels for a caramel candy recipe like I have for this one. The caramels are perfectly soft, yet maintain their shape, and taste like a piece of apple pie. Seriously. Apple pie.
I’ve had my share of misses when it comes to making candy – batches that refused to set, batches that turned rock-hard, and batches that just flat-out didn’t work – but this was an absolutely perfect recipe. I had bookmarked it as soon as I got The Smitten Kitchen Cookbook last year, and couldn’t wait for fall to roll around again so I could make them. The apple cider is reduced down to a syrup for the caramels; I bought apple cider from a local orchard that is available at a nearby grocery store, but if you don’t have access to fresh apple cider, you could purchase boiled cider and use that in place of the reduced cider.
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As long as you have an accurate thermometer, these are a breeze to make. It’s also helpful to have all of the ingredients out, measured, and ready to go since things can move quickly when making candy. If you need to stop and measure, it could mean the difference between perfectly chewy caramels and break-your-teeth disaster.
I have a feeling we are going to go through many batches of these perfectly spiced, apple-infused caramels in years to come. A wonderful fall tradition, don’t you think?!
One year ago: Apple Fritter Doughnuts
Three years ago: Vanilla Cupcakes with Vanilla Buttercream Frosting
Apple Cider Caramels
Ingredients
- 4 cups (944 ml) apple cider
- 2 teaspoons fleur de sel, or other flaky sea salt
- ½ teaspoon (0.5 teaspoon) ground cinnamon
- ½ cup (113.5 g) unsalted butter, cut into cubes
- 1 cup (200 g) granulated sugar
- ½ cup (110 g) light brown sugar
- ⅓ cup (79.33 ml) heavy cream
Instructions
- Boil the apple cider in a 3- to 4-quart saucepan over high heat, stirring occasionally, until reduced to a dark, thick syrup, between ⅓-cup and ½-cup in volume. This could take anywhere from 35 to 40 minutes.
- Meanwhile, line the bottom and sides of an 8-inch square baking dish with parchment paper, leaving excess hanging over the sides. In a small bowl, stir together the fleur de sel and ground cinnamon.
- Once the apple cider has finished reducing, remove it from the heat and stir in the butter, sugars and heavy cream. Return the pot to medium-high heat with a candy thermometer attached to the side of the pan, and let boil until the thermometer reads 252 degrees F, only about 5 minutes or so.
- Immediately remove the caramel from heat, add the cinnamon-salt mixture, and stir several times with a wooden spoon. Pour the caramel into the prepared pan. Let sit until cool and firm, about 2 hours.
- Once the caramel is firm, use the parchment overhangs to lift it out of the pan and transfer to a cutting board. Using a very sharp knife (or large pizza cutter - my secret slicing weapon of choice) coated with non-stick cooking spray, cut the caramel into 1-inch squares. (You may need to re-spray the knife or pizza cutter multiple times while cutting.)
- Wrap each caramel in a 4-inch square of wax paper, twisting the sides to close. The caramels can be kept in an airtight container at room temperature for up to 2 weeks.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I made these last year and am making them again this year. Unbelievable delicious. Like a Carmel apple, so good.
Absolutely tearable, followed the recipe exactly, spent an entire hour over the stove and turned out tasting bad, not solidifying and waisting food.
Learn to spell.
We made two batches, and both came out far too firm and too sticky. The flavor is amazing, but hitting 252 feels way too hot. They stuck to the waxed paper, so you end up eating paper. They aren’t so hard that it’s hard tack candy (if they were maybe they wouldn’t stick so much!) — sad waste of home pressed apple cider.
I LOVE this recipe! I’ve used this and the ones that call for corn syrup. This is much tastier and I’m on my 3rd year using it. My only pro tip is if your apple cider/ juice has any pulp to it to go slower when reducing. The solids can scorch or foam over. Super tasty!
Can I use my insta pot to make The Apple cider syrup?
Also, can the caramels be frozen to preserve them for longer than two weeks?
I’d like to try making these tomorrow so any advice or help you can give me would be greatly appreciated. Thank you
Hi Judy, I don’t use an Instant Pot, so I’m not sure about making the apple cider syrup in there. I think freezing the caramels would work. Enjoy!
I was nervous to try and make candy. But these came out great on the first try! So good! Thank you!
Can I substitute the heavy cream for milk to make it healthier.
I have tried this recipe twice in two days. They are delicious, but the temperature is too hot on the candy. I haven’t made one that seems soft enough yet, and I did 252, then 250. If I try again, they’ll be coming off at 240-245. That’s what’s listed as “soft ball” stage on my thermometer. The first batch I blitzed in the food processor to make apple caramel sugar crumbles. The second batch I was able to split apart, but you have to hold them in your mouth to warm up before you can chew them.
I made these yesterday using bottled boiled cider. I was really nervous about the 252 degree temperature, so I took them off at 249. Oops, they were too soft to hold a decent shape at room temp. Undaunted, I popped them in the fridge to firm up and then dipped them in chocolate.
I might just cook them to 249 on purpose from now on, because chocolate covered cider caramels are now an official hit at the office. The only thing I noticed is that there was some crunchiness in the caramel, which I think might have been from the salt. I might add the salt at the beginning next time so that it dissolves properly. Thanks for the recipe!
I would like to try a vegan version of these. Would coconut oil be a good butter substitute and coconut milk work in place of heavy cream?
I’ve made these several times now, the flavor is fantastic! I used some homemade apple cider a couple of years ago, which gave them a softer, almost gel like texture. No one else got any of those… Thanks for such a great recipe.
Absolutely the best spin on caramel !!
Made it & took it to work & my fellow co-workers in the kitchen were Speechless !!
Thanks for sharing & careing !!
Cindy .
I’m a bit concerned with the 252 degree final temp. Generally I pull my caramels at around 245 degrees so they stay soft, but those are fresh cream caramels with minimal butter (just a finishing touch). Do these stay soft enough or can I pull them off the heat earlier? I don’t like a firm caramel unless I’m dipping them in something.
Hi Wendy, These are definitely soft caramels. Enjoy!
Made these last night with a little less salt (my preference). They are spectacular. Thinking of actually cooking another 1-2 degrees to get a little firmer, then dipping in chocolate! Thanks for the reassurance on the temp Michelle – sometimes I have to force myself out of my comfort zone.