Apple Cider Caramels – With video
Apple Cider Caramels have a wonderful, apple-pie flavor. Reduced apple cider adds a background tang that goes perfectly with cinnamon and ginger. With just a touch of salt to bring out the other flavors,
Why these caramels have THE BEST apple flavor
Whenever we have apple cider left over, I cook it to a concentrated syrup and freeze it. Reduced cider gives you all the flavor of fresh apples, with very little added water.
The candies are firm enough to hold their shape, but still have a soft bite. They have a deep caramel color and flavor.
If you like softer caramels cook the candy to 248°, if you like them a little firmer cook to 250°F. This recipe is pretty forgiving.
How to make Apple Cider Caramels
See the recipe card for detailed measurements and instructions.
- Bring the apple cider to a boil and reduce it to 1/2 cup.
- Add cream, butter and vanilla to the reduced cider.
- Melt the sugar and corn syrup in a large pot.
- Cook the sugar to a deep caramel color.
- Add the cider mix to the caramel.
- Cook the caramel to 248-250F.
- Add the spices to the caramel.
- Pour the caramel into the prepared pan and set it aside at room temperature for at least 8 hours.
- Lift the caramel out onto a cutting board.
- Cut the caramel into strips and then into squares.
- Wrap the candies in was paper or parchment paper.
Storage
Apple Cider Caramels will keep at room temperature for several weeks in a covered container.
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Apple Cider Caramels
Ingredients
- 16 oz apple cider (2 cups)
- 12 oz heavy cream (1 ½ cups)
- 3 oz unsalted butter
- 1 teaspoon vanilla extract
- 16 oz granulated sugar (2 cups)
- 10 oz light corn syrup (1 cup)
- ½ teaspoon cinnamon
- ½ teaspoon table salt
- ½ teaspoon ginger
Instructions
- Butter an 8"x 8" square baking pan and line in both directions with parchment paper, also butter the parchment paper.
- Bring 16 oz apple cider to a boil over medium high heat and allow it to reduce by ¾. You should have ½ cup when you're done. This should take about 15 minutes. Reduce the heat to low, then add 12 oz heavy cream, 3 oz unsalted butter and 1 teaspoon vanilla extract to the reduced cider. Cook until the butter is melted, then set the mixture aside.
- Combine 16 oz granulated sugar and 10 oz light corn syrup in a large, heavy Dutch oven. Heat over medium high heat until the sugar is melted and the mixture becomes a medium caramel color. Do not stir once the sugar is boiling. You can pick up the pot and swirl it around if you see dark spots in the caramel.
- Add the cider/cream mixture all at once. Keep your face away from the pan because the steam can burn. Stir to combine. Reduce heat to medium and cook until 248 °F–250 °F, do not stir. Turn off the heat and whisk in ½ teaspoon cinnamon, ½ teaspoon table salt and ½ teaspoon ginger.
- Pour the caramel into the prepared pan and let set, uncovered, overnight at room temperature.
- Cut into 1" squares using a sharp, oiled knife. Wipe the blade between cuts with an oiled paper towel. Wrap the candies in squares of wax or parchment paper.
- Keep in an airtight container at room temperature.
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I would like to leave out the corn syrup, would I use an equal amount of white or brown sugar instead?
Sorry for the delayed response. The corn syrup not only adds sweetness, it also prevents the sugar from crystallizing as it boils. If you replace the corn syrup with sugar you’d need something else to prevent crystallization. Lemon juice or cream of tarter also prevents the boiling syrup from forming crystals. I can’t say exactly how to make the replacement since I haven’t tried it. But I would start with a teaspoon of lemon juice and see how that works.
@Janina, Here is a list of light corn syrup substitutes: