Soft Apple Cider Caramels
Enjoy the flavors of fall with these soft apple cider caramels loaded with the taste of spiced apple cider!
I made this deliciously sweet, tart, and salty soft apple cider caramels recipe after I found it on Smitten Kitchen. I was nervous to try making homemade caramels but I was also excited to give it a try! These little caramels took a few hours to make, cool, and cut but it was a really fun afternoon project. I found that the caramels were sticking to the parchment a bit but after I put them in the freezer for a while, they popped right off and I think it was also much easier to cut the caramels afterwards. My daughter can’t stop raving about these tasty soft apple cider caramels and the rest of us think they are pretty special and very addictive.
Soft Apple Cider Caramels:
Ingredients:
- 4 cups apple cider, well-shaken
- 2 tsp flaky sea salt
- 1/2 tsp ground cinnamon
- 8 tbsp unsalted butter, cut into chunks
- 1 cup white sugar
- 1/2 cup packed light brown sugar
- 1/3 cup heavy cream
- Neutral oil for the knife when cutting
How to Make Soft Apple Cider Caramels
Reduce the apple cider by boiling the well-shaken apple cider in a large saucepan over high heat, stirring occasionally, until it is reduced to a dark, thick syrup, between 1/3 and 1/2 cup in volume, about 35 to 40 minutes.
Meanwhile, get everything prepared because you won’t have time once the candy is cooking.
- Line the bottom and sides of an 8-inch straight- sided baking pan with 2 long sheets of parchment paper crisscrossed. Set it aside.
- Stir the flaky salt and cinnamon together in a small dish.
- Measure out your other ingredients.
Once you are finished reducing the apple cider, remove it from the heat and stir in the butter, white sugar, brown sugar, and heavy cream.
Return the saucepan to medium- high heat with a candy thermometer attached to the side (making sure it doesn’t touch the bottom of the saucepan), and let it boil until the thermometer reads 252 degrees, about 5 minutes. Watch carefully! Side Note: If you don’t have a candy thermometer, have a bowl of ice cold water ready, and cook the caramel until a tiny bit dropped into the water becomes chewy, firm, and able to be plied into a ball.
Immediately remove caramel from heat, stir in the salt & cinnamon mixture until well combined.
Pour caramel into the prepared pan. Allow to cool for a couple of hours at room temperature or a bit faster in the refrigerator.
Once caramel is firm, use your parchment paper sling to transfer the block to a cutting board. Use a well-oiled knife, oiling it after each cut, to cut the caramel into 1-by-1-inch squares. Sprinkle a bit of flaky salt on top, if desired. Side Note: If you find it difficult to cut due to the stickiness, score the caramel into 1 inch pieces and place into the freezer for a while. It’s much easier to cut completely once the caramel is very cold!
Wrap each one in a 4-inch square of waxed paper, twisting the sides to close. Caramels will be on the soft side at room temperature, and chewy/firm from the fridge. Side Note: Caramel can sometimes stick to certain store bought wax paper. You can also wrap them in foil or plastic wrap.
For storing, keep soft apple cider caramels, in an airtight container at room temperature or in the refrigerator, for two weeks.
Equipment
Ingredients
- 4 cups apple cider well-shaken
- 2 tsp flaky sea salt
- ½ tsp ground cinnamon
- 8 tbsp unsalted butter cut into chunks
- 1 cup white sugar
- ½ cup packed light brown sugar
- ⅓ cup heavy cream
- Neutral oil for the knife when cutting
Instructions
- Reduce the apple cider by boiling the well-shaken apple cider in a large saucepan over high heat, stirring occasionally, until it is reduced to a dark, thick syrup, between 1/3 and 1/2 cup in volume, about 35 to 40 minutes.
- Meanwhile, get everything prepared because you won’t have time once the candy is cooking.
- 1. Line the bottom and sides of an 8-inch straight- sided baking pan with 2 long sheets of parchment paper crisscrossed. Spray well with cooking spray and set it aside. 2. Stir the flaky salt and cinnamon together in a small dish. 3. Measure out your other ingredients.
- Once you are finished reducing the apple cider, remove it from the heat and stir in the butter, white sugar, brown sugar, and heavy cream.
- Return the saucepan to medium-high heat with a candy thermometer attached to the side (making sure it doesn't touch the bottom of the saucepan), and let it boil until the thermometer reads 252 degrees, about 5 minutes. Watch carefully! Side Note: If you don't have a candy thermometer, have a bowl of ice cold water ready, and cook the caramel until a tiny bit dropped into the water becomes chewy, firm, and able to be plied into a ball.
- Immediately remove caramel from heat, stir in the salt & cinnamon mixture until well combined.
- Pour caramel into the prepared pan. Allow to cool for a couple of hours at room temperature or a bit faster in the refrigerator.
- Once caramel is firm, use your parchment paper sling to transfer the block to a cutting board. Use a well-oiled knife, oiling it after each cut, to cut the caramel into 1-by-1-inch squares. Sprinkle a bit of flaky salt on top, if desired. Side Note: If you find it difficult to cut due to the stickiness, score the caramel into 1 inch pieces and place into the freezer for a while. It's much easier to cut completely once the caramel is very cold!
- Wrap each one in a 4-inch square of waxed paper, twisting the sides to close. Caramels will be on the soft side at room temperature, and chewy/firm from the fridge. Side Note: Caramel can sometimes stick to certain store bought wax paper. You can also wrap them in foil or plastic wrap.
- For storing, keep soft apple cider caramels, in an airtight container at room temperature or in the refrigerator, for two weeks.
my husband is going to love this!