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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!
Try These Recipes!
Irresistible Apple Cider Caramels Recipe
Ingredients
- 4 cups (32oz/900ml) apple cider (Homemade or store-bought)
- 1 stick (4oz/115g) butter cubed
- 1 cup (8oz/225g) granulated sugar
- 1/2 cup (3oz/85g) dark brown sugar
- 1/3 cup (2 ½ floz/71ml) heavy cream
- 1/2 teaspoon ground cinnamon
- 2 teaspoons flaky sea salt
Instructions
- Butter and line an 8-inch baking pan with parchment. Set it aside.
- Simmer the apple cider in a medium saucepan over medium heat until it is reduced to a dark, thick syrup, roughly 2/3 cup (5floz/150ml) in volume. This takes about 35 to 40 minutes on the stove. As it reduces, skim away any scrum/foam that floats to the top to ensure perfect looking caramels.
- Once you are finished reducing the apple cider, remove it from the heat and pour it into a clean medium saucepan and add in the butter, sugars, heavy cream, cinnamon, and salt. Return the saucepan to medium-low heat with a candy thermometer attached to the side, and let it simmer JUST until the thermometer reads 250°F (125°C) and no longer. Keep a close eye on it because if it goes over this temperature your caramels will be hard to eat.
- Immediately remove caramel from heat and pour it into the prepared pan. Let it sit until cool and firm—about 3 hours or overnight. Once the caramel is firm cut into bite-size pieces and wrap them in wax paper or candy wrappers. Store at room temperature for up to 3 weeks.
Hi Gemma, I would love to try this but I feel more comfortable trying out your recipes when I watch you make them ???? please make a video, & thanks for always replying
Hi Gemma,
This will be my first attempt at candy and I was wondering if I can use regular sea salt instead of flaky sea salt? I have really enjoyed so many of your recipes; thank you for doing what you do with such heart. Happy holidays to you , Kevin and Georgie… stay safe.
Gemma, this recipe is excellent! I used a local fresh cider from one of our orchards and, just as you said, the apple flavor & perfume are amazing. Definitely will be part of my Christmas giving this year! Thank you so much!
Can you use light brown sugar instead of dark brown sugar?
I have been simmering my apple cider (store bought) for an hour and it is just evaporating. It is not wven thickening to a syrup. Does this mean I was sold plain apple juice with a “cider” name to get me to buy it? I’m so sad! Will the liquid even work?
Hi Gemma – can I use bottled boiled cider and skip step 2? I “got a deal” on boiled cider and have no idea what I will be doing with these several bottles.
Could you use all brown sugar in this recipe and would it affect the structure of the candy at all or would I have to cook it longer?
Hi Gemma, can you freeze caramels and if so what is the best way. Thanks Sheila
Does elevation affect the temperature for this recipe? We are at 6500 feet. So excited to try these put!
When cooling the caramels. Do you refrigerate it at first. Or just it cool on the counter?