Go Back
–+ servings
Pan of Apple Cider Caramels with some cut into squares on a wooden table from overhead.
Print Recipe

Apple Cider Caramels

Apple Cider Caramels are soft, chewy, buttery caramels made with an apple cider reduction and apple pie spice! They are like a little bite of apple cider season in every chewy square!
Prep Time10 minutes
Cook Time45 minutes
Cooling/Chilling Time2 hours 20 minutes
Course: Candy, Dessert
Keyword: Apple Cider Caramels
Servings: 36 caramels
Calories: 116kcal
Author: Amanda Rettke--iambaker.net

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

  • Line an 8x8-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.

Nutrition

Serving: 1caramel | Calories: 116kcal