Apple Cider Caramels are soft, buttery, and full of apple cider flavor. They start with my homemade apple cider that is cooked down until it is thick and syrupy, then mixed into a rich caramel that is hard to resist!
If you love my Grandma’s Perfect Caramels, these are a fun version to try. A little apple pie spice and a sprinkle of flaky salt make each chewy caramel extra special.
Ingredients & Substitutions
- Apple Cider: Fresh apple cider gives these caramels their apple flavor. Homemade apple cider works especially well here!
- Unsalted Butter: I use unsalted butter so I can control the amount of salt in the caramels. Cut it into pieces so it melts evenly. If using salted butter, reduce the kosher salt to ½ teaspoon.
- Heavy Cream: Use heavy cream (also called heavy whipping cream). I do not recommend substituting half-and-half or milk, as the lower fat content can affect the texture of the caramels.
- Granulated Sugar: Adds sweetness and helps create the smooth caramel texture.
- Light Brown Sugar: Adds sweetness and a little extra depth of flavor. Dark brown sugar can be used, but it will give the caramels a deeper molasses flavor.
- Light Corn Syrup: Helps keep the caramel smooth and prevents the sugar from crystallizing. I recommend using it for the best texture.
- Vanilla Extract: Adds a little extra flavor to the caramel.
- Apple Pie Spice: Adds warm apple pie flavor to the caramels. You can use my Homemade Apple Pie Spice or your favorite store-bought blend.
- Kosher Salt: Balances the sweetness of the caramel. If using table salt, use less because the crystals are smaller.
- Flaky Sea Salt: Optional, but I love the little pop of salt on top of each caramel.
Tips for the Best Apple Cider Caramels
- Watch the cider near the end. The cider takes a while to reduce, but it can scorch quickly once most of the liquid is gone. Keep an eye on it as it gets close to ½ cup.
- Use an accurate candy thermometer. A few degrees can make a big difference with caramel. For soft, chewy caramels, aim for 246°F to 248°F. Cook to 250°F if you prefer them a little firmer.
- Stop stirring once the caramel starts to boil. Stirring can cause sugar crystals to form, which may leave your caramels grainy.
- Keep an eye on the temperature. The caramel can move quickly during the last few degrees, so don’t walk away from the stove.
- Be careful with hot caramel. Caramel is extremely hot and can cause serious burns. Use a long-handled spoon or spatula and pour carefully into the prepared pan.
- Don’t rush the chilling time. The caramel needs to be completely firm before you cut it. If it is still too soft, give it more time in the refrigerator.
FAQs
Can I use apple juice instead of apple cider?
Yes, you can use apple juice, although apple cider will give the caramels a deeper apple flavor. Use the same amount of apple juice and reduce it to ½ cup as directed in the recipe.
Can I make Apple Cider Caramels without a candy thermometer?
Yes, but a candy thermometer is the easiest and most reliable way to know when the caramel is ready. Without one, you can use the cold water test. Drop a small spoonful of the hot caramel into a bowl of very cold water. It should form a firm, chewy ball that holds its shape but is still soft enough to flatten between your fingers. If it is too soft, continue cooking and test again.
Why do I need to reduce the apple cider first?
Reducing the cider removes excess water and concentrates the apple flavor. It also gives the caramels a stronger apple cider taste without adding too much liquid to the caramel mixture.
Why are my caramels too soft?
The caramel may not have reached a high enough temperature. For a firmer caramel, cook it to 250°F. Also, make sure your candy thermometer is accurate and allow the caramels enough time to chill before cutting.
Why are my caramels too hard?
The caramel was likely cooked to too high a temperature. For soft, chewy caramels, remove them from the heat when they reach 246°F to 248°F.
How do I keep homemade caramels from becoming grainy?
Avoid stirring the caramel once it begins boiling. Stirring can encourage sugar crystals to form. Also, make sure all of the sugar has dissolved before allowing the mixture to boil.
How To Store Apple Cider Caramels
Room Temperature: Keep the wrapped caramels in an airtight container at room temperature for up to 2 weeks. Store them somewhere cool and dry, away from direct sunlight or heat.
Refrigerator: You really don’t need to refrigerate these. In fact, the cold can make the caramels firmer and less chewy. If your kitchen is very warm, you can refrigerate them in an airtight container, but let them come back to room temperature before enjoying.
Apple Cider Caramels
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
- â…“ 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
- Line an 8×8-inch baking pan with parchment paper, leaving some overhang on two sides for easy removal.
- Add the apple cider to a large, heavy-bottomed saucepan. Bring to a simmer over medium heat and cook until reduced to ½ cup, about 25 to 40 minutes. The cider should look syrupy. Watch it closely near the end to prevent scorching.
- Pour the reduced cider into a measuring cup and set aside. If there are any dark spots in the bottom of the pan, wipe them out.
- To the same saucepan, add the butter, heavy cream, granulated sugar, brown sugar, corn syrup, and reduced cider.
- Cook over medium heat, stirring until the butter is melted and the sugars have dissolved.
- Attach a candy thermometer to the saucepan. Stop stirring and continue cooking until the caramel reaches 246°F to 248°F. For a firmer caramel, cook it to 250°F. Keep a close eye on it, especially during the last few degrees, as the temperature can rise quickly.
- Remove the pan from the heat. Stir in the vanilla, apple pie spice, and kosher salt until smooth.
- Carefully pour the caramel into the prepared pan. Avoid scraping any dark bits from the bottom of the saucepan into the pan.
- Let the caramel cool at room temperature for about 20 minutes. Then refrigerate for about 2 hours, or until firm enough to cut.
- Lift the caramel out of the pan using the parchment paper. If using, sprinkle the top with flaky sea salt.
- Cut the caramel into squares using a sharp knife lightly coated with butter. Wrap each caramel individually in wax paper.
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