The perfect bite, the perfect chew, exists in my Apple Cider Caramels recipe! This is an essential fall and holiday recipe, one that you'll make year after year.
- 4 cups (32 oz/900 ml) apple cider (Homemade or store-bought)
- 1 stick (4 oz/115 g) butter , cubed
- 1 cup (8 oz/225 g) granulated sugar
- ½ cup (3 oz/85 g) dark brown sugar
- ⅓ cup (2 ½ fl oz/71 ml) heavy cream
- ½ teaspoon ground cinnamon
- 2 teaspoons flaky sea salt
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Butter and line an 8-inch baking pan with parchment. Set it aside.
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Simmer the apple cider in a medium saucepan over medium heat until it is reduced to a dark, thick syrup, roughly ⅔ cup (5 fl oz/150 ml) 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.
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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.
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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.
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Immediately remove caramel from heat and pour it into the prepared pan. Let it sit until cool and firm—about 3 hours or overnight.
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Once firm cut into bite-size pieces and wrap them in wax paper or candy wrappers. Store at room temperature for up to 3 weeks.
- Choose Quality Cider: Use my Homemade Apple Cider or a good quality store-bought cider.
- Don’t Hold Back on Spices: Don’t be shy with the salt and cinnamon—they give the caramels their amazing flavor!
- Skim for Clarity: To make beautiful, clear caramel, skim any impurities that float to the surface while simmering the apple cider.
- Use a parchment paper sling: leave some parchment hanging over the edges when lining the pan. Once the caramel is set, simply grab the edges of the parchment to lift the whole slab out for easy cutting and wrapping.
- Thermometer Alternative: No thermometer? Have a bowl of very cold ice water ready. Drop a tiny spoonful of caramel into it—if you can form a firm, chewy ball, it’s ready.
- For an extra burst of flavor and texture: sprinkle flaky salt over the caramel just after pouring it into the pan—before it sets. This adds a beautiful finishing touch that pops in every bite.
- Use a sharp, well-oiled knife to cut: This prevents sticking and ensures clean, smooth edges.