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Apple Cider Caramels
4.3 from 69 votes

Apple Cider Caramels

Apple Cider Caramels transform reduced apple cider into a thick syrup that creates a uniquely flavored caramel with hints of cinnamon and sea salt. These caramels have a soft, chewy texture and a balanced sweetness layered with warm spices. The recipe involves reducing the cider to intensify its flavor before cooking it with sugars, butter, and cream to the proper temperature for caramel. The addition of fleur de sel and cinnamon adds a subtle contrast and complexity to the candy.

Prep Time
5 mins
Cook Time
55 mins
Total Time
1 hr
Servings: 64 caramels
Calories: 42 kcal
Course: Snacks
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. 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

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%)

Nutrition Facts

Serving: 64 caramels

Amount Per Serving

Calories 42

% 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.