Description
Apple Cider Caramels are soft, chewy, buttery caramels infused with a rich apple cider reduction and warm apple pie spice. These sweet treats capture the essence of fall with every chewy bite, perfect for enjoying the cozy flavors of apple cider season all year round.
Ingredients
Scale
Main 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
- Prepare the pan: Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides to make removing the caramels easier after they set.
- Reduce the apple cider: Pour the apple cider into a large, heavy-bottomed saucepan and bring to a simmer over medium heat. Cook until the cider is reduced to ½ cup and syrupy, about 25 to 40 minutes, watching carefully near the end to prevent scorching.
- Set aside reduced cider: Pour the reduced apple cider into a measuring cup and wipe out any burnt bits from the pan to ensure a clean base for the caramel.
- Combine caramel ingredients: In the same saucepan, add the butter, heavy cream, granulated sugar, brown sugar, corn syrup, and the reduced apple cider.
- Cook the caramel base: Heat over medium, stirring until the butter has melted and sugars dissolve completely.
- Bring to temperature: Attach a candy thermometer and stop stirring. Cook the caramel until it reaches 246°F to 248°F (firm ball stage). For firmer caramels, cook to 250°F. Monitor closely as temperature can rise rapidly in the final stage.
- Flavor the caramel: Remove from heat and stir in vanilla extract, apple pie spice, and kosher salt until smooth and fully incorporated.
- Pour and cool: Carefully pour the hot caramel into the prepared pan, avoiding any dark bits left in the pot. Let it cool at room temperature for about 20 minutes.
- Chill: Refrigerate the caramel for about 2 hours or until firm enough to cut.
- Cut and serve: Lift the caramel out using the parchment overhang. Optionally, sprinkle the top with flaky sea salt. Cut into squares with a sharp knife lightly coated in butter. Wrap individual caramels in wax paper for storage and gifting.
Notes
- Be patient when reducing the apple cider, as this step intensifies the apple flavor and sweetness.
- Use a clean candy thermometer for accurate temperature readings to achieve perfect caramel texture.
- Do not stir the caramel once the thermometer is in place to avoid crystallization.
- Greasing the knife helps cut smoother edges without sticking.
- Store the caramels in an airtight container at room temperature or refrigerated for longer freshness.
- Optionally, add flaky sea salt on top for a delightful sweet-salty finish.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: Apple Cider Caramels, Cherry Caramels, Fall Dessert, Homemade Caramels, Candy Recipe, Apple Pie Spice Caramels
