These caramel candies are made with boiled apple cider and taste just like apple pie!
Ingredients:
- 4cupsapple cider
- 2teaspoonsfleur de sel(or other flaky sea salt)
- ½teaspoonground cinnamon
- ½cupunsalted butter(cut into cubes)
- 1cupgranulated sugar
- ½cuplight brown sugar
- ⅓cupheavy cream
Directions:
- 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.
Recipe Notes:
Nutritional values are based on one caramel
Nutrition:
Calories: 42kcal
Fat: 1g
Saturated fat: 1g
Cholesterol: 5mg
Sodium: 74mg
Potassium: 18mg
Carbohydrates: 6g
Sugar: 6g
Vitamin A: 1.3%
Vitamin C: 0.2%
Calcium: 0.4%
Iron: 0.2%
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.