These Irresistible Apple Cider Caramels are a perfect blend of cozy autumn flavors and melt-in-your-mouth texture. Rich, buttery caramel infused with the tangy sweetness of apple cider creates a treat that’s both nostalgic and indulgent.
With just 20 minutes of prep and 40 minutes of cooking, you’ll have a batch of chewy, velvety caramels that are worth every moment. Let them set for 3 hours, and you’ll be rewarded with a dessert that’s as delightful to unwrap as it is to savor.
The warm aroma of cinnamon and apple will fill your kitchen, making these caramels feel like a hug in candy form. Each bite offers a smooth, creamy texture with a hint of tartness that balances the sweetness perfectly.
Whether you’re gifting them or keeping them all to yourself, these caramels are a simple yet impressive way to celebrate the season. Trust me, one taste and you’ll be hooked!
Ingredients for Irresistible Apple Cider Caramels
- 4 cups (32oz/900ml) apple cider (Homemade or store-bought)
- 1 stick (4oz/115g) butter, cubed
- 1 cup (8oz/225g) granulated sugar
- 1/2 cup (3oz/85g) dark brown sugar
- 1/3 cup (2 ½ floz/71ml) heavy cream
- 1/2 teaspoon ground cinnamon
- 2 teaspoons flaky sea salt
Step-by-Step Instructions
- Prepare the pan: Butter and line an 8-inch baking pan with parchment paper. Set it aside.
- Reduce the apple cider: In a medium saucepan, simmer the apple cider over medium heat until it reduces to a dark, thick syrup, roughly 2/3 cup (5floz/150ml) in volume. This takes about 35 to 40 minutes. Skim off any foam that forms on the top to ensure smooth caramels.
- Combine ingredients: Once reduced, remove the apple cider syrup from the heat and pour it into a clean medium saucepan. Add the butter, granulated sugar, dark brown sugar, heavy cream, cinnamon, and salt.
- Cook the caramel: Attach a candy thermometer to the side of the saucepan. Return the saucepan to medium-low heat and let it simmer until the thermometer reads 250°F (125°C). Do not exceed this temperature, or the caramels will become too hard.
- Pour and set: Immediately remove the caramel from the heat and pour it into the prepared pan. Let it cool and firm up for about 3 hours or overnight.
- Cut and wrap: Once the caramel is firm, cut it into bite-size pieces. Wrap each piece in wax paper or candy wrappers.
- Storage: Store the caramels at room temperature for up to 3 weeks.
Perfect Pairings: Serving Suggestions
These Apple Cider Caramels are a treat on their own, but they can be elevated with a few creative pairings. Serve them alongside a warm cup of spiced chai tea or hot apple cider for a cozy fall experience.
For a dessert platter, pair them with sharp cheddar cheese or dark chocolate squares to balance the sweetness. They also make a delightful addition to a charcuterie board!
Storage Secrets: Keeping Your Caramels Fresh
To maintain their soft, chewy texture, store the caramels in an airtight container at room temperature. Wrapping each piece in wax paper or candy wrappers prevents them from sticking together. They’ll stay fresh for up to 3 weeks. If you live in a humid climate, consider storing them in the fridge, but let them come to room temperature before enjoying for the best texture.
Time-Saving Tips for Busy Bakers
To streamline the process, prepare your baking pan and measure all ingredients before starting. While the apple cider reduces, use the time to clean up or prep other tasks. If you’re short on time, you can speed up the cooling process by placing the pan in the fridge for about 1 hour—just ensure the caramel is fully set before cutting.
Equipment Essentials: Tools You’ll Need
A candy thermometer is crucial for this recipe to ensure the caramel reaches the perfect temperature (250°F/125°C). A medium saucepan with a heavy bottom helps distribute heat evenly and prevents burning. Don’t forget an 8-inch baking pan, parchment paper, and a sharp knife for cutting the caramels into neat, bite-sized pieces.
Recipe Variations: Customize Your Caramels
Feel free to experiment with flavors! Swap the ground cinnamon for a pinch of nutmeg or cardamom for a unique twist. For a boozy version, add a splash of bourbon or rum to the caramel mixture. If you prefer a different texture, try rolling the caramels in crushed nuts or dipping them in melted chocolate for an extra indulgent treat.
Irresistible Apple Cider Caramels
Ingredients
- 4 cups apple cider Homemade or store-bought
- 1 stick butter cubed
- 1 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/3 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 2 teaspoons flaky sea salt
Instructions
- Butter and line an 8-inch baking pan with parchment. Set it aside.
- Simmer the apple cider in a medium saucepan over medium heat until it is reduced to a dark, thick syrup, roughly 2/3 cup (5floz/150ml) in volume. This takes about 35 to 40 minutes on the stove. As it reduces, skim away any scrum/foam that floats to the top to ensure perfect looking caramels.
- Once you are finished reducing the apple cider, remove it from the heat and pour it into a clean medium saucepan and add in the butter, sugars, heavy cream, cinnamon, and salt.
- Return the saucepan to medium-low heat with a candy thermometer attached to the side, and let it simmer JUST until the thermometer reads 250°F (125°C) and no longer. Keep a close eye on it because if it goes over this temperature your caramels will be hard to eat.
- Immediately remove caramel from heat and pour it into the prepared pan. Let it sit until cool and firm—about 3 hours or overnight.
- Once the caramel is firm cut into bite-size pieces and wrap them in wax paper or candy wrappers. Store at room temperature for up to 3 weeks.
