Apple Cider Caramels
These apple cider caramels are chewy, buttery caramels flavored with reduced apple cider and warm spices like cinnamon and nutmeg, topped with flaky sea salt.
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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 8x8-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.
Nutrition
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
