Ingredients
- 2 cups apple cider
- 3/4 cup heavy cream
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- Pinch nutmeg
- 1 1/2 cups granulated sugar
- 1/3 cup light corn syrup
- 1 stick unsalted butter, cubed
Directions
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In a small saucepan set over medium heat, bring the cider to a simmer and heat until it is reduced to 1/3 cup, about 35 minutes. Set aside to cool.
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Line an 8-inch square pan with parchment paper or aluminum foil. Butter or spray parchment with nonstick cooking spray. In a glass measuring cup or small bowl combine the heavy cream, salt, cinnamon, allspice, nutmeg, and reduced cider. Set aside.
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In a large heavy-bottomed saucepan combine the sugar and corn syrup. Set over lower heat and cook, stirring, until the sugar dissolved. Simmer the sugar mixture until a candy thermometer registers 234°F.
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Remove mixture from heat, remove thermometer, and slowly and carefully whisk in the cream mixture (mixture may foam and splatter, you may want to wear oven mitts). Add the cubed butter and stir until the butter is melted and incorporated. Return the pan the the heat and cook over lower heat, stirring frequently, until the mixture is thickened and sticky and the candy thermometer registers 250°F.
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Remove the caramel from the heat and pour into the prepared pan (again, you may want to wear oven mitts). Let the mixture cool to room temperature or refrigerate until set. Once set, remove caramel from pan and cut into 3/4-inch squares. Wrap each piece in wax paper, twisting each end. Store caramels in an airtight container in the refrigerator for up to 2 weeks.
Recipe Notes
For a fun twist, sprinkle the caramels with sea salt or an extra dose of cinnamon right after pouring the hot caramel into the pan.
From America's Dairy Farmers via Our Best Bites
Aaaw man, my caramels never hardened
Is the pan size correct? Do you cut them really small? I am trying to sort out how this size pan makes 72 but can’t wait to make
The pan size is correct, in the recipe instructions it says to cut the caramels into 3/4-inch squares. They are meant to be bite-sized, but you can of course cut them into any size you want.
I just made these today and they are as yummy as they look! I did strain the apple cider reduction, as it was organic and separated some. Turned out perfect.
Hi Tessa – I love your blog, you always take amazing photos! These I definitely must try! Thanks for the post =).
What a sublime way to welcome the first days of autumn! A voluptuous apple recipe, just irresistible!
Yuuuum! I can’t wait to try these!
Love these! I am surprised you were able to wait this long to make them 🙂
These are just gorgeous, Tessa!! What great holiday treats to give away too 🙂
These sound positively amazing! Caramel plus apples – is there a better combination out there?!
Oh my god, these look amazing! I’ve never had apple cider caramels, but they sound perfect!
I love making caramels in the fall and winter. This is a flavor I have to try.
Awesome! I’ve never seen apple cider caramel. They look so soft and chewy! Love the little wrappers. 🙂
These look and sound delicious!