Irresistible Apple Cider Caramels
Shaziya
These Irresistible Apple Cider Caramels are a perfect blend of cozy autumn flavors and melt-in-your-mouth texture. 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.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
setting time 3 minutes mins
- 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
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.
Keyword apple cider, caramels, fall dessert, homemade candy, sweet treats