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 for my co-workers for a Halloween treat. They were a huge hit and many of my co-workers asked for the recipe! Definitely adding these to my “MUST MAKE ALL THE TIME” box of recipes! ^^
Do you cut your own wrappers? Or is there someplace that supplies those wax paper squares? I make my grandmother’s recipe for toffee every Christmas, and wrapping them is the hardest part. I bought some squares from King Arthur, but they are a little large. It would be great to find some already cut.
Hi Lynne, I did cut my own wrappers from a roll of wax paper. I haven’t found pre-cut ones, although I haven’t admittedly ton a ton of looking.
This is what we used from King Arthur: http://www.kingarthurflour.com/shop/items/parchment-squares-1000-pieces
We (and when I say we, I mean my husband) folded the wrappers around them vs. twisting because they are a bit stiff. I thought that they were a little big, but a search shows me that most wrappers are at least 4″x4″, so they aren’t that much larger. The other benefit is that you can use these for other purposes.
I bought clear ones from amazon, they are called caramel wrappers with a count of 800-1000 for around $26. They are not wax but work wonderfully with caramels and way cheaper then the packs of 50 foil ones I was buying at Michaels.
I’ve had the same thing happen to me with caramels, one batch too hard one to soft etc. I have made a recipe similar to this and loved it, so I assume this would be a hit at my house too. Lovely photos :)
This recipe just convinced me to BUY a stupid thermometer and give this a try. Thank-you!
If it tastes like apple pie- I am all in. Sounds like deliciousness in small packages! Love your simple ingredients and recipe! Beautifully captured too!
I am not a fan of caramels or apple cider but my kids are so I made this for them. They loved these caramels and they were a cinch to make. The most difficult part was cutting the waxed paper and wrapping them.
Thanks for sharing the recipe!
Made these tonight as I just couldn ‘t resist..they are fabulous.Took me 2 hours beginning to end,but it was worth it!!! Thanks!
These caramels look and sound delicious. They might be the first caramels I ever make myself :-)
These look really fun to make! I’m not sure I’ve ever made caramels before but they sound delicious :)
I made caramels last year and they were delicious. The hardest part for me was cutting and wrapping them.
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.