Description
Delicious homemade Apple Cider Caramels featuring a blend of reduced apple cider, warming spices, and creamy caramel cooked to perfection. These sweet treats are perfect for gifting or enjoying any time of the year.
Ingredients
Scale
Apple Cider Reduction
- 2 cups apple cider
Spiced Cream Mixture
- 2/3 cup heavy whipping cream
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- pinch ground cloves
Caramel Base
- 1 1/2 cups granulated sugar
- 1/3 cup heavy whipping cream
- 3 tablespoons water
- 1/3 cup light corn syrup
- 1/2 cup butter, cubed
Optional
- Maldon flake salt, for sprinkling
Instructions
- Reduce Cider: In a saucepan, bring 2 cups of apple cider to a boil and simmer for 30 minutes until it reduces down to 1/3 cup. Remove from heat and set aside to cool.
- Prepare Spiced Cream Mixture: In a small bowl, combine 2/3 cup heavy whipping cream, ground cinnamon, nutmeg, ground cloves, and the cooled reduced apple cider. Mix well and set aside.
- Make Caramel Base: In a heavy-bottomed saucepan, combine granulated sugar, 1/3 cup heavy whipping cream, water, and light corn syrup. Cook over low heat stirring occasionally until sugar dissolves, about 10 minutes. Insert a candy thermometer and continue simmering until syrup reaches 230°F.
- Combine with Spiced Mixture and Butter: Remove pan from heat and quickly whisk in the spiced cream and apple cider mixture followed by cubed butter until fully incorporated.
- Cook to Final Temperature: Return pan to low heat, reinsert candy thermometer, and cook while stirring frequently until temperature reaches 244°F. Once reached, cook for an additional 2 minutes.
- Pour and Cool: Remove from heat and pour caramel into a buttered or greased 8×8 inch pan lined with parchment paper. Allow to cool completely at room temperature or in the refrigerator.
- Cut and Wrap: Once firm, cut caramel into 48 squares or rectangles and individually wrap each piece in wax paper. Store in an airtight container or refrigerated up to 3 weeks.
Notes
- Use a reliable candy thermometer for precise temperature control to ensure perfect caramel texture.
- If you prefer a saltier contrast, sprinkle Maldon flake salt on top of the caramels before cooling.
- Butter or cooking spray on parchment paper prevents sticking and eases caramel removal.
- Store caramels in a cool, dry place to maintain their chewy texture.
- For a dairy-free option, substitute heavy cream and butter with coconut cream and coconut oil respectively, but expect slight flavor differences.
Nutrition
- Serving Size: 1 piece
- Calories: 100 kcal
- Sugar: 12 g
- Sodium: 30 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 0.5 g
- Cholesterol: 15 mg
