MY OTHER RECIPES
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’ve never made my own caramels. These look so delish!
Look super delicious and love love carmel!!
These look awesome! I’ve always been scared off by making candy like this as there always seems to be some ingredients I can’t get in the UK, but these would!! Hoorah! Thanks for sharing xx
These look great! Yum!
I really need to make these. I opened a carton of apple cider recently to make oatmeal but haven’t decided what to make with the rest.
These have been on my radar for awhile now, I am going to have to try them!
I love your recipes. I just wish you had some pictures for the old recipes.
Oh my goodness gracious, these look absolutely divine. I am usually scared of making candy/caramels but I think I would risk my pride for these! :)
These look so perfect and so good!!
Wow, you got these perfect!! They look awesome!
I’ve never tried to make caramels. You have given me the inspiration. I love caramels and apple pie, the perfect combo!
These look perfect!!
I find making candy very intimidating! Especially the thermometer. I know weird. These pics make me want to try it!!
Not weird at all Nancy – candy thermometers are a nuisance! I used to avoid candy, caramel and chocolate making for the same reason. Then I took a chocolate tempering class and the chocolatier was using a laser thermometer gun (Raytek Mini Temp) to check the temp. You just point the gun at whatever you are cooking, melting, etc. and click the trigger and it shoots out a beam of light and gives you a precise reading instantly. No contact with the food = no cleanup of a messy thermometer. Also useful for checking the temperature of your oven to ensure accuracy. They aren’t cheap (about $40 online) but well worth the cost.
These look just delicious! I have never made toffees like these but am so tempted to have go, perfect for Hallowe’en.
These sound interesting! Would make lovely presents, they’re so pretty!
Aw I love your presentation of these =)
Those caramels sound amazing! I love recipes that involve apple cider. I definitely want to try these this fall.
When I read the title, I thought, hmmmm, did she make Deb’s caramels? I’ve had my eye on this recipe for 18 mos now in her book. Ive never done it b/c I have a microwave caramel recipe that is foolproof and you dont need a thermometer and I’m with you, candy making can be hit or miss – and 10 degrees can mean soft and chewy or chip a tooth. Yeah, been there. These are gorgeous! Pinned!
I love caramels, these look so good!
Is this recipe from Annie’s Eats?
No, it’s from The Smitten Kitchen Cookbook, as stated at the bottom of the recipe.
It’s the same recipe, both taken from the same source.