Apple Cider Caramels

Apple cider caramels are lightly spiced with cinnamon and apple cider and topped with sea salt for a dessert that is both sweet and salty! 

A bowl of apple cider caramels wrapped in wax paper in a bowl.

If someone asked me to choose caramel or chocolate, I’d choose caramel. Hands down. Always. Any day of the week. Just caramel. Most people look at me crazy whenever I say that, because how could I not love chocolate? I truthfully don’t know. But, I’ve always been that way. A caramel person at heart. Don’t get me wrong, I’ll still eat chocolate, it’s just that I’ll secretly wish it was caramel, that’s all. So I guess with a love for caramel, it’s kind of a surprise that I’ve never made it before. When I saw this recipe for apple cider caramels I knew I had to give it a go.

As you heard in my post about my apple crisp, my friend Jackie and I were on a mission to make caramel apples a few weeks ago. The plan was apple cider caramel apples, but obviously it was kind of a fail. Do you know what wasn’t a fail? The apple cider caramels! Luckily, I had Jackie with me to make these because let me tell you folks, it’s a long process.

A tray of apple cider caramel cut into small rectangles.

Like maybe two or three hours. So I highly suggest you do this on a day where you have a lot of time. There’s a lot of time to just sit and stare at the pot and wait for it to reach a certain temperature while ensuring it doesn’t burn or boil over. So having a companion in the kitchen is necessary for this recipe.

A saucepan with bubbling caramel sauce on the stovetop.

Do I still think you should make these? Oh yeah. They were so amazingly delicious. You can definitely taste the apple cider in the caramel, which was a huge selling point for me. I also love that this recipe makes so many caramels.

It makes that 2-3 hour effort really worth it. I bought some more heavy cream yesterday just so I can make some more this weekend. I love them that much! I just wish they would have worked with my caramel apples. Oh well! More for me to eat!

Oh, P.S. you need a candy thermometer for this. I highly recommend getting one. They’re super cheap at Walmart or Target and I’ve used mine for a ton of things, even frying cheese curds!

A closeup of apple cider caramels cut into rectangles.

Apple Cider Caramels

Apple cider caramels are lightly spiced with cinnamon and apple cider and topped with sea salt for a dessert that is both sweet and salty! 
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Chilling Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 80 caramels
Calories: 41kcal
Author: Megan


  • 2 cups apple cider
  • 1 cup heavy cream (divided)
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1 tsp salt
  • 1 1/2 cups sugar
  • 1/3 cup light corn syrup
  • 1/2 cup unsalted butter (cubed)
  • 1/4 tsp sea salt (for topping)


  • Pour apple cider into a small sized saucepan. Cook over medium heat and bring the apple cider to a simmer.
  • Continue simmering until the apple cider reduces to 1/3 cup, about 30 to 40 minutes.
  • In the meantime, butter the sides of an 8 x 8 inch dish and cover the bottom with parchment paper for easy removal of caramels. Set aside.
  • In a small bowl, combine 2/3 cup heavy cream, cinnamon, nutmeg, allspice, salt and the reduced apple cider. Set aside.
  • In a glass measuring cup, add 1/3 cup heavy cream. Then add enough water to get the liquid to the 1/2 cup line on the measuring cup. Pour contents into a large pan.
  • Add sugar and corn syrup. Stir together to combine.
  • Heat over low until the sugar dissolves, stirring frequently.
  • Then, insert a candy thermometer and simmer, stirring frequently, until the syrup boils, about 25 minutes.
  • Continue cooking, without stirring, until the syrup reaches 234F.
  • Remove from heat and slowly whisk in the cream and spice mixture.
  • Add butter and stir until combined.
  • Return pan to heat and cook over low, while stirring, until the mixture boils.
  • Then stop stirring and continue cooking until it reaches 250F.
  • Pour caramel into your 8 x 8 inch dish. Let mixture cool slightly before adding sea salt. Cool in the refrigerator until it is set.
  • When it is set, remove caramel from pan by lifting the parchment paper. Place on a cutting board and cut caramel into 3/4 inch squares.
  • Wrap each caramel in a small piece of wax paper by twisting the ends around the caramel.
  • Store in an airtight container in the refrigerator for up to 2 weeks. Makes about 80 caramels.


Calories: 41kcal | Carbohydrates: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 38mg | Potassium: 8mg | Sugar: 5g | Vitamin A: 80IU | Vitamin C: 0.1mg | Calcium: 3mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!

Source: Recipe from Sweet Pea’s Kitchen

about megan

I’m Megan

A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…

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