Apple Cider Caramels: Chewy, Spiced Caramels Perfect for Fall
Apple Cider Caramels are a soft, chewy delight that brings the essence of fall into every bite. Made with real apple cider that’s reduced to a syrupy base, these caramels are infused with warm spices like cinnamon, allspice, and nutmeg. The result is a beautifully balanced candy that’s sweet, with a hint of apple and spice, creating a comforting flavor that’s perfect for the season.
Ingredients
- 8 cups apple cider
- 3 1/2 cups heavy whipping cream
- 1/2 cup butter plus extra for greasing
- 4 1/4 cups granulated sugar
- 3/4 cup light corn syrup
- 1/4 cup water
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 pinch ground allspice about 1/8 teaspoon
- 1 pinch ground ginger about 1/8 teaspoon
- 1 pinch ground nutmeg about 1/8 teaspoon
Instructions
- Prepare the Pan: Butter a 9"x13" pan and line with parchment paper, leaving an overhang on the sides for easy removal. Butter the parchment and set the pan aside.
- Reduce the Apple Cider: In a medium saucepan over medium heat, simmer the apple cider until it reduces to about 1 cup, which will take 30 minutes to 1 hour. Keep a close eye on it during the last 15 minutes to prevent burning. The cider should become thick and syrupy when ready.
- Prepare the Cream Mixture: In another pot, combine the heavy cream and 1/2 cup of butter. Heat over medium heat until the butter melts and the mixture begins to simmer.
- Make the Caramel Base: In a large, heavy-bottomed pot, add the sugar, reduced apple cider, corn syrup, water, and salt. Attach a candy thermometer to the side of the pot. Without stirring, bring the mixture to a simmer over medium-high heat until the sugar dissolves and starts to caramelize. Stir gently only as needed to dissolve any crystals on the sides.
- Combine Mixtures: Slowly add the heated cream mixture to the caramel base, stirring continuously. Continue cooking over medium heat, stirring occasionally, until the caramel reaches 250°F.
- Add Spices: Once the mixture reaches temperature, stir in the vanilla extract, cinnamon, allspice, ginger, and nutmeg.
- Pour and Set: Carefully pour the caramel into the prepared pan, spreading it evenly with a spatula if necessary.
- Cool and Slice: Allow the caramel to cool to room temperature, then cover and refrigerate until completely set and cold.
- Cut and Wrap: Once firm, lift the caramel out of the pan using the parchment overhang. Slice the caramel into 1-inch wide strips, then cut each strip into bite-sized pieces. Wrap each caramel in wax or parchment paper.
Notes
- Storage: Keep caramels wrapped in wax paper or parchment and store in an airtight container. They stay fresh for up to two weeks.
- For a Deeper Flavor: Use dark brown sugar in place of granulated sugar for a richer, more molasses-like taste.