Description
Homemade Apple Cider Caramels
Soft, buttery, and full of autumn flavor—perfect for gifts or cozy nights in.
Ingredients
For the Cider Reduction & Spices:
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2 cups apple cider (real, unfiltered)
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1 tsp ground cinnamon
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¼ tsp ground nutmeg
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Pinch of ground cloves
For the Caramel Base:
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1 cup heavy cream
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1½ cups granulated sugar
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½ cup light corn syrup
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½ cup (1 stick) unsalted butter, cubed
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½ tsp sea salt
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1 tsp vanilla extract
Optional:
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Chocolate for dipping
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Additional sea salt for topping
Tools: Heavy-bottomed saucepan, candy thermometer, 8×8-inch pan, parchment paper
Instructions
1. Reduce the Cider
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In a medium saucepan, bring apple cider to a boil over medium-high heat.
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Reduce to a simmer for 20–30 min, until about ½ cup remains.
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Stir in spices and set aside.
2. Prep Your Pan
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Line an 8×8-inch baking pan with parchment paper, leaving overhang “handles.”
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Lightly butter the parchment for easy removal.
3. Make the Cream Mixture
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Whisk heavy cream into the reduced cider.
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Set aside while preparing the sugar mixture.
4. Cook the Caramel Base
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In a heavy-bottomed saucepan, combine sugar, corn syrup, and cubed butter.
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Cook over medium heat, stirring gently until sugar dissolves and butter melts (~5–7 min).
5. Combine & Cook to Temperature
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Slowly add spiced cream mixture—mixture will bubble. Stir to combine.
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Attach candy thermometer and cook to 248°F (firm-ball stage), stirring occasionally (~15–20 min).
6. Finish & Pour
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Remove from heat. Stir in vanilla and sea salt.
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Pour evenly into prepared pan. Let cool at room temperature 2–3 hours (or overnight).
7. Cut & Wrap
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Lift caramel slab using parchment “handles.”
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Cut into squares. Grease knife lightly if sticky.
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Wrap in wax paper for storage or gifting.
Notes
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Use a candy thermometer for accuracy.
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Patience is key—don’t cut until fully set.
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Sticky knife? Lightly grease with butter between cuts.