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Hi Bold Bakers!
Have you ever had the perfect candy? One that is both the perfect texture and the perfect taste that melts in your mouth just too soon — so you better unwrap another, and then another, and another so you can really enjoy the taste? (That’s a good excuse for eating so many, right?)
My Apple Cider Caramels are that candy.
After finding myself with an abundance of my Homemade Apple Cider, I wanted to put it to good use. These caramels, which I adapted from The Smitten Kitchen’s recipe, turned out to be the perfect use. I can’t describe to you how insanely good this caramel recipe is! I put the salt and cinnamon in the caramel early, so it is there throughout cooking, and the result is out of this world!
Just a note, these are soft caramels; if you like them chewier, cook them for longer. Also, in case I didn’t make it clear before: THEY ARE HIGHLY ADDICTIVE!!
What Are Apple Cider Caramels?
Apple cider caramels are caramel candies that you make by simmering down fresh apple cider, adding butter, brown and granulated sugar, heavy cream, cinnamon, salt, and letting that simmer until it becomes caramel! It’s a beautiful process, really.
What You Need To Make Apple Cider Caramels
- Measuring Cups and Spoons
- 8-inch baking pan
- Parchment paper
- 2 Saucepans
- Candy or deep-fry thermometer. (If you don’t have one, use a bowl of cold water, be sure to read my tips below.)
How To Make Apple Cider Caramels
I love this appley, cinnamony caramel so much, I can’t wait for you to try them. Here is how I make apple cider caramels (and don’t forget to get the full recipe with measurements, on the page down below):
- First, butter and line an 8-inch baking pan with parchment paper and set aside. This is what your caramel will be poured into so it can set.
- In a medium saucepan, over medium heat, simmer the apple cider until it reduces to a dark, thick syrup. This will take around 35 to 40 minutes. You should have about 2/3 cup in volume. While reducing, skim any foam and impurities that float to the top.
- Once the apple cider has reduced, remove it from the heat and pour it into a clean medium saucepan. Add in the butter, sugars, heavy cream, cinnamon, and salt. Place the saucepan on medium-low heat and attach the candy thermometer.
- Let the caramel simmer until the thermometer reaches 250°F (125°C) and no longer. If it goes over this temperature, your caramels will be hard.
- Remove the caramel from the heat and pour it into your prepared pan. Let it sit and firm up for about 3 hours or overnight.
- Once firm, cut into bite-sized pieces and wrap in wax paper or candy wrappers.
Gemma’s Pro Chef Tips For Making Apple Cider Caramel
- Use my Homemade Apple Cider or a good quality store-bought cider.
- Don’t be shy with the salt and cinnamon, they are what gives the caramels their amazing flavor!
- To make beautiful, clear caramel, skim any impurities that float to the surface while simmering the apple cider.
- I keep these at room temperature, but you can keep them in the fridge if you like chewier caramel.
- No thermometer? Have a bowl of very cold ice water ready. When cooking the caramel, drop a tiny spoonful of it into the water. If you can pile it into a ball and it feels firm and chewy, it is ready.
- No brown sugar? Make your own!
How Do I Store Homemade Apple Cider Caramels?
You can keep these caramels at room temperature for up to 3 weeks. I don’t think they will be around that long, though!
Make More Fall Recipes!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!