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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! 
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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
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