Sweet and chewy, soft and buttery, Apple Cider Caramels are melt-in-your-mouth delicious!
Make a batch of these Apple Cider Caramels and you’ll find yourself with a whole new group of friends! If you haven’t tried Apple Cider Caramels before, don’t wait another minute. They’re easy to make and all you need is a candy thermometer to insure the perfect consistency. These caramels don’t taste overly sweet and have a buttery bite of intense, tangy apple flavor. They’re chewy, and soft, and completely addictive!
If you love a good salted caramel, sprinkle the cooled caramels with a little flaked sea salt just before wrapping. The cinnamon and nutmeg really shine in each bite adding a warm layer to the already delicious apple flavor. Feel free to cut the caramels into any size you like. I went with about a 1 1/2-inch by 1/2-inch size but 1-inch square pieces are very popular too. I recommend cutting the caramels and wrapping them in parchment or wax paper for easy eating and sharing. If you cut part of the caramels and leave the remaining pieces in the pan, they may spread a little if not refrigerated. This batch makes about 96 candies so there’s plenty to share. If stored in a cool location, the Apple Cider Caramels should keep for 7-10 days. Beyond that, the caramels will become a little grainy and not as smooth and creamy.
Apple Cider Caramels are a favorite Autumn treat and are great for gifting too. Wrap up a fun little package for each of your favorite trick-or-treaters this Halloween. Or send a few home with each of your Thanksgiving guests for a memorable treat. All our taste-testers love the caramels and were surprised by the intense, tart apple flavor. Caramel and apples are perfect together so you know these Apple Cider Caramels are going to be great!
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Here are a few more apple cider recipes you might enjoy:
Baked Apple Cider Doughnuts – These light and spongy cinnamon sugar coated Apple Cider Doughnuts are so delicious, bet you can’t eat just one! Click HERE for the recipe for Baked Apple Cider Doughnuts.
Chewy, sweet and buttery caramels with a bite from the reduced apple cider
- 4 cups apple cider (or 1/2 cup boiled cider)
- 2 cups heavy cream
- 1 cup light corn syrup
- 2 cups granulated sugar
- 6 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- flaked sea salt for garnish (optional)
- Lightly grease an 8x8-inch baking pan. Line with parchment paper leaving plenty of overhang on opposite sides to create a sling. Set aside.
- Pour the apple cider into a large, heavy-bottom deep saucepan. Cook over medium-high heat and bring to a boil. Watch the saucepan carefully to make sure it doesn’t boil over. The apple cider bubbles up quickly but will settle down after about 5 minutes of boiling. Boil until the cider is reduced to 1/2 cup. May be made ahead of time and refrigerated until needed.
- In a large, heavy-bottom, deep saucepan, combine the heavy cream, corn syrup, sugar, butter, and reduced cider. Heat on high, stirring constantly, until the mixture comes to a boil and the sugar is dissolved. Reduce the heat to medium-high and cook, without stirring, until the caramel reaches 250F on a candy thermometer. This can take between 20 to 30 minutes.
- Remove from the heat and add the salt, cinnamon and nutmeg. Stir well to combine then carefully pour into the prepared pan. Allow the caramel to set overnight, or at least 12 to 18 hours. Cut into 1 1/2-inch by 1/2-inch pieces. If using, sprinkle the caramels with a few granules of sea salt before wrapping in individual pieces.
- To wrap individually, cut parchment or wax paper into 4 1/2-inch squares. Once cut the caramels will need to be wrapped or they will spread a little. These are semi-soft caramels when cooked to 248 - 250F. To prevent spreading in the pan, refrigerate the mixture once cut, especially if not wrapping each caramel.
Adapted from King Arthur Flour
Thanks so much for stopping by! Tricia