Apple Cider Caramels
User Reviews
4.3
Apple Cider Caramels
Description
To make these Apple Cider Caramels, apple cider is boiled down until it forms a dark, thick syrup, concentrating the apple flavor. The syrup is then combined with butter, granulated and brown sugars, and cream, creating a smooth caramel mixture. The candy is cooked to the firm ball stage at 252 degrees Fahrenheit, ensuring a soft but stable texture when cooled. After removal from heat, the caramel is enhanced with a cinnamon and fleur de sel mixture that brings warmth and a gentle saltiness.
Once poured into a parchment-lined pan, the caramel sets for a couple of hours until firm enough to cut into squares. The resulting confection delivers a soft chew with a complex interplay of apple, cinnamon, and salty notes, making it a distinctive treat for holiday gifting or seasonal snacking.
A candy thermometer is essential for accuracy in cooking temperature, and the caramel should be allowed to cool fully to develop its texture before slicing. The recipe’s attention to reducing apple cider first is key to imparting the characteristic cider flavor without excess moisture.
Ingredients
- 4 cups apple cider
- 2 teaspoons fleur de sel or other flaky sea salt
- ½ teaspoon ground cinnamon
- ½ cup butter cut into cubes, unsalted
- 1 cup granulated sugar
- ½ cup light brown sugar
- ⅓ cup heavy cream
Instructions
- Boil the apple cider in a 3- to 4-quart saucepan over high heat, stirring occasionally, until reduced to a dark, thick syrup, between ⅓-cup and ½-cup in volume. This could take anywhere from 35 to 40 minutes.
- Meanwhile, line the bottom and sides of an 8-inch square baking dish with parchment paper, leaving excess hanging over the sides. In a small bowl, stir together the fleur de sel and ground cinnamon.
- Once the apple cider has finished reducing, remove it from the heat and stir in the butter, sugars and heavy cream. Return the pot to medium-high heat with a candy thermometer attached to the side of the pan, and let boil until the thermometer reads 252 degrees F, only about 5 minutes or so.
- Immediately remove the caramel from heat, add the cinnamon-salt mixture, and stir several times with a wooden spoon. Pour the caramel into the prepared pan. Let sit until cool and firm, about 2 hours.
- Once the caramel is firm, use the parchment overhangs to lift it out of the pan and transfer to a cutting board. Using a very sharp knife (or large pizza cutter - my secret slicing weapon of choice) coated with non-stick cooking spray, cut the caramel into 1-inch squares. (You may need to re-spray the knife or pizza cutter multiple times while cutting.)
- Wrap each caramel in a 4-inch square of wax paper, twisting the sides to close. The caramels can be kept in an airtight container at room temperature for up to 2 weeks.
Notes
- Boil the apple cider slowly to reduce and concentrate flavor without burning.
- Cook the caramel to 252°F to achieve the right chewy consistency.
- Line the baking pan with parchment for easy removal once caramel sets.
- Store caramels in a cool place; they should hold well up to several weeks.
- Add the cinnamon-salt mixture off heat to preserve the delicate texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 64caramels
Amount Per Serving
Calories 42 kcal
% Daily Value*
| Calories | 42kcal | 2% |
| Carbohydrates | 6g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 74mg | 3% |
| Potassium | 18mg | 0% |
| Sugar | 6g | 12% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 4mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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