Description
These Apple Cider Caramels are a delightful autumn treat combining the rich, buttery flavor of classic caramels with the warm spices and tangy sweetness of reduced apple cider. Perfectly spiced with cinnamon, nutmeg, and cloves, these soft, chewy caramels are easy to make at home and ideal for gifting or enjoying as a seasonal indulgence.
Ingredients
Scale
Apple Cider Reduction
- 2 cups apple cider
Spiced Cream Mixture
- 2/3 cup heavy whipping cream
- 1 ¼ teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- pinch ground cloves
- Reduced apple cider (from above)
Caramel Base
- 1 ½ cups granulated sugar
- 1/3 cup heavy whipping cream
- 3 Tablespoons water
- ⅓ cup light corn syrup
- ½ cup butter, cubed
Optional
- Maldon flake salt, for sprinkling
Instructions
- Reduce the apple cider: Pour 2 cups of apple cider into a saucepan and bring it to a boil. Let it simmer for 20-30 minutes, stirring occasionally, until the cider has reduced to about 1/3 cup. Remove from heat and set aside to cool.
- Prepare the spiced cream mixture: In a small bowl, combine 2/3 cup heavy whipping cream, 1 ¼ teaspoons ground cinnamon, ¼ teaspoon nutmeg, a pinch of ground cloves, and the cooled reduced apple cider. Stir well and set aside.
- Make the caramel base: In a heavy-bottomed saucepan, combine 1 ½ cups granulated sugar, 1/3 cup heavy whipping cream, 3 tablespoons water, and 1/3 cup light corn syrup. Cook over low heat, stirring gently until the sugar fully dissolves, about 5-10 minutes.
- Cook caramel to soft-ball stage: Attach a candy thermometer to the pan and let the mixture simmer without stirring until it reaches 230°F (soft-ball stage).
- Combine caramel and spiced cream mixture: Remove the pan from heat and slowly whisk in the prepared spiced cream and cider mixture. Add the cubed ½ cup butter and stir until fully incorporated.
- Finish cooking the caramel: Return the pan to low heat with the candy thermometer reinserted. Cook and stir frequently until the temperature reaches 244°F. Once at 244°F, continue to cook for an additional 2 minutes, then remove from heat immediately.
- Pour and cool: Line an 8×8 inch pan with parchment paper and lightly grease it with butter or cooking spray. Pour the hot caramel mixture into the prepared pan and let it cool completely at room temperature or place in the refrigerator to speed up the process.
- Cut and wrap: After the caramel has set and cooled, cut it into squares or rectangles. Wrap each piece individually in wax paper to prevent sticking.
- Storage: Store the wrapped caramels in an airtight container or in the refrigerator. They will keep fresh for up to 3 weeks.
Notes
- Use a heavy-bottomed saucepan to ensure even heat distribution and prevent burning the caramel.
- Monitor the thermometer carefully; candy temperatures are critical for the right texture.
- Optionally sprinkle Maldon flake salt on top of the caramel before it sets for a salty-sweet flavor contrast.
- If the caramel becomes too hard, gently reheat before serving.
- Ensure wax paper is cut into squares large enough to fully wrap each caramel piece.
Nutrition
- Serving Size: 1 caramel (approx. 15g)
- Calories: 70
- Sugar: 11g
- Sodium: 25mg
- Fat: 3.5g
- Saturated Fat: 2g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 0.2g
- Cholesterol: 10mg
