Description
These Apple Cider Caramels combine rich, buttery caramel with warm autumn spices and the tangy sweetness of reduced apple cider, creating a soft and chewy candy perfect for fall indulgence or gift-giving.
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 Topping
- Maldon flake salt, for sprinkling
Instructions
- Reduce cider: In a saucepan, bring 2 cups apple cider to a boil and simmer for 20-30 minutes until it reduces to approximately 1/3 cup. Remove from heat and allow to cool.
- Prepare 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 gently and set aside.
- Make 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 occasionally until the sugar dissolves, about 5-10 minutes. Attach a candy thermometer and let the mixture simmer until it reaches 230°F (soft-ball stage).
- Combine caramel with spiced cream: Remove the saucepan from heat and whisk in the spiced cream mixture prepared earlier. Add ½ cup cubed butter and stir continuously until fully incorporated.
- Cook to final stage: Return the pan to low heat, reinsert the candy thermometer, and cook while stirring frequently until the temperature reaches 244°F (firm-ball stage). Once reached, continue cooking for an additional 2 minutes to ensure proper set.
- Pour and cool: Remove the pan from heat and pour the caramel mixture into a prepared 8×8″ pan lined with parchment paper and lightly coated with butter or cooking spray. Allow the caramel to cool completely at room temperature or refrigerate for faster setting.
- Cut and wrap: After cooling, cut the caramel into squares or rectangles. Optionally, sprinkle with Maldon flake salt for a salted caramel touch. Wrap each piece individually in wax paper to prevent sticking and store in an airtight container or refrigerator for up to 3 weeks.
Notes
- Use a reliable candy thermometer to monitor temperatures for perfect caramel texture.
- Ensure slow and steady heat to prevent burning the sugar mixture.
- Wrapping caramels individually helps maintain freshness and prevents them from sticking together.
- Adding salt flakes enhances the flavor by balancing the sweetness.
- Store caramels in a cool, dry place or refrigerate to extend shelf life.
Nutrition
- Serving Size: 1 piece (approx. 10g)
- Calories: 60
- Sugar: 7g
- Sodium: 10mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 0.2g
- Cholesterol: 8mg
