Ingredients

4 cups (32 ounces) fresh apple cider

¾ cup (1 ½ sticks / 170 g) unsalted butter, cut into pieces

1 cup (238 g) heavy cream

1 cup (200 g) granulated sugar

¾ cup (150 g) light brown sugar, packed

⅓ cup (109 g) light corn syrup

1 teaspoon vanilla extract

1 teaspoon apple pie spice

1 teaspoon kosher salt

Flaky sea salt, for topping (optional)

Instructions

Step 1: Line an 8×8-inch baking pan with parchment paper, allowing some overhang on two sides for easy removal later.

Step 2: Pour the apple cider into a large, heavy-bottomed saucepan and bring to a simmer over medium heat. Cook until reduced to about ½ cup and syrupy, 25 to 40 minutes. Watch carefully near the end to prevent scorching.

Step 3: Transfer the reduced cider to a measuring cup and wipe out any dark spots from the pan’s bottom.

Step 4: Add butter, heavy cream, granulated sugar, brown sugar, corn syrup, and the reduced cider back to the same saucepan. Stir over medium heat until butter melts and sugars dissolve.

Step 5: Attach a candy thermometer and stop stirring. Cook until the mixture reaches 246°F to 248°F (for firmer caramels, go up to 250°F). Watch closely as temperature rises quickly at the end.

Step 6: Remove from heat and stir in vanilla extract, apple pie spice, and kosher salt until smooth.

Step 7: Pour the caramel into the prepared pan, avoiding scraping any dark bits from the pan.

Step 8: Let cool at room temperature for 20 minutes, then refrigerate about 2 hours until firm enough to cut.

Step 9: Lift caramel from pan using parchment overhang. Sprinkle flaky sea salt on top if desired.

Step 10: Cut into squares with a butter-coated sharp knife. Wrap each caramel individually in wax paper for best results.

Tips & Variations

Use a heavy-bottomed saucepan to prevent hot spots and scorching during the cider reduction and caramel cooking process.

If you don’t have apple pie spice, combine cinnamon, nutmeg, and a pinch of cloves for a similar flavor.

Wrapping each caramel in wax paper helps keep them from sticking and preserves freshness.

For a deeper flavor, try adding a teaspoon of bourbon or maple extract along with the vanilla.

FAQs

Can I use store-bought apple cider concentrate instead of fresh cider?

Fresh apple cider gives the best natural flavor and sweetness for these caramels. If using concentrate, dilute it appropriately to match the volume and sweetness, but be mindful that the caramel’s taste and texture may vary slightly.

How do I know when the caramel has reached the right temperature?

A candy thermometer is essential to reach the precise stage. Caramel should be cooked until it hits 246°F to 248°F for soft chewy results. If you prefer firmer caramels, you can cook a little higher, up to 250°F. Without a thermometer, the caramel may turn out too soft or too hard.