Apple cider caramels are chewy, buttery caramels flavored with reduced apple cider and warm spices like cinnamon and nutmeg. They taste like caramel with a tangy apple kick and just enough sea salt on top to balance the sweetness.
This recipe takes about 2 hours because you reduce apple cider first, then cook the caramel mixture slowly to reach the right temperature. You’ll need a candy thermometer to get it right, but once you understand the process it’s just about patience and stirring.
Why You’ll Love this Recipe
Ingredient Notes
- Apple Cider: Use real apple cider, not apple juice. Apple juice is filtered and sweetened and won’t give you the tangy depth of flavor you need. The cider reduces from 2 cups down to 1/3 cup, which concentrates the apple flavor into every caramel.
- Heavy Cream: Heavy cream has enough fat to create smooth, creamy caramels. Don’t substitute with milk or half-and-half, which don’t have enough fat and will make the caramels grainy or too soft.
- Spices: Ground cinnamon, nutmeg, and allspice add warmth without overwhelming the apple cider flavor. Make sure your spices are fresh since old spices taste dull and won’t bring much flavor to the caramels.
- Sugar and Corn Syrup: Granulated sugar provides sweetness while light corn syrup prevents crystallization so your caramels stay smooth instead of grainy. Don’t skip the corn syrup or substitute it with honey, which will change the texture.
- Unsalted Butter: Use unsalted butter so you can control the salt level in the caramels. Salted butter varies by brand and could make your caramels too salty.
- Sea Salt: Flaky sea salt on top adds texture and balances the sweetness. Sprinkle it on while the caramel is still slightly warm so it sticks.
Equipment
You need a candy thermometer for this recipe. The caramel must reach exactly 250°F or it won’t set properly. Guessing the temperature will result in caramels that are either too soft and sticky or too hard and impossible to chew.
Recipe FAQs
Yes. Caramel must reach exactly 250°F to set properly. Without a thermometer you’re guessing, which will result in caramels that are either too soft and sticky or too hard to chew.
About 2 hours total. You’ll spend 30-40 minutes reducing the apple cider, then another hour cooking the caramel to the right temperature. Plus cooling time in the refrigerator until the caramels set.
Expert Tips
Storage Instructions
Make Ahead: Reduce the apple cider up to 3 days in advance and keep it refrigerated in an airtight container. Bring it to room temperature before adding it to the cream mixture.
Room Temp: Don’t store caramels at room temperature for more than a day or two. They’ll get too soft and sticky, especially in warm or humid conditions.
Refrigerate: Store wrapped caramels in an airtight container in the refrigerator for up to 2 weeks. The cold keeps them firm and chewy. Let them sit at room temperature for 5-10 minutes before eating if you prefer softer caramels.
Freeze: Freeze wrapped caramels in a freezer-safe container for up to 3 months. Thaw them in the refrigerator overnight before serving.
Serving Suggestions
Package these apple cider caramels in small gift boxes or cellophane bags tied with ribbon for homemade holiday gifts that actually look professional and taste better than store-bought. Make them part of a fall dessert spread by serving them alongside Gluten-Free Apple Crisp or Gluten-Free Baked Stuffed Apples so guests can experience apples in completely different forms throughout the meal.
Turn them into a full autumn treat box by including Gluten-Free Apple Fritters, a jar of Apple Cider Vinaigrette for salads, and a bottle of ingredients for Apple Cider Moscow Mules. The apple cider theme ties everything together for a thoughtful gift basket that celebrates fall flavors without feeling repetitive since each item uses apples in a unique way.
More gluten-free candy & chocolate to try
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Apple Cider Caramels
Ingredients
For the Apple Cider Reduction:
- 2 cups (472 g) apple cider
For the Caramels:
- 1 cup (238 g) heavy cream
- 1 ½ cups (300 g) granulated sugar
- ¼ cup (113 g) light corn syrup
- ½ cup (113 g) unsalted butter - room temperature, cubed
- ½ tablespoon (1 teaspoon) ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 1 teaspoon salt
- ½ teaspoon vanilla extract
- ½ teaspoon (¼ teaspoon) flaky sea salt - such, as Maldon salt, for topping
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Instructions
- Reduce the cider. Pour 2 cups (472 g) apple cider into a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer until reduced to 1/2 cup, about 30-40 minutes. Set aside to cool slightly.
- Prep your pan. Line an 8×8-inch pan with parchment paper, leaving overhang on two sides for easy removal. Lightly spray with cooking spray.
- Make the caramel base. In a large, heavy-bottomed pot (at least 3 quarts), combine the reduced apple cider, 1 cup (238 g) heavy cream, ½ tablespoon (1 teaspoon) ground cinnamon, ¼ cup (113 g) light corn syrup, ½ cup (113 g) unsalted butter, ½ tablespoon (1 teaspoon) ground cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon allspice, and 1 teaspoon salt.
- Bring to a boil. Cook over medium heat, stirring constantly, until the butter melts and the mixture comes to a boil.
- Cook to temperature. Attach a candy thermometer to the pot. Continue cooking, stirring frequently, until the mixture reaches 248°F (firm ball stage). This takes about 15-20 minutes. The mixture will be thick and bubbling.
- Finish and pour. Remove from heat and stir in ½ teaspoon vanilla extract. Immediately pour into the prepared pan. Let sit for 5 minutes, then sprinkle with ½ teaspoon (¼ teaspoon) flaky sea salt.
- Cool completely. Let the caramels cool at room temperature for 30 minutes, then refrigerate for at least 2 hours until completely firm.
- Cut and wrap. Lift the caramel block out using the parchment overhang. Cut into 1-inch squares (about 64 pieces). Wrap individually in wax paper or parchment squares.
Notes
- Candy thermometer required. This recipe won’t work without one. The caramels must reach exactly 245°F-250°F to set properly.
- Use a large pot. The mixture bubbles up significantly when boiling. A 3-quart or larger heavy-bottomed pot prevents overflow and ensures even cooking.
- Temperature determines texture. For softer, chewier caramels, cook to 245°F (these need refrigeration). For firmer caramels that stay stable at room temperature, cook to 248°F-250°F.
- Apple cider vs apple juice. Use real apple cider, not clear apple juice. Cider has a richer, more complex apple flavor that’s essential for these caramels. The reduction takes 30-40 minutes, so plan ahead.
- Storage. Store caramels wrapped in parchment or wax paper. Keep at room temperature for up to 2 weeks in an airtight container. Refrigerate for up to 1 month. Bring to room temperature before eating for best texture.
