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- Soft Apple Cider Caramels
Soft Apple Cider Caramels
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Enjoy all the flavors of fall with these chewy apple cider caramels AKA soft caramels loaded up with all the fruity taste of spiced apple cider!
Soft and Chewy Apple Cider Caramels
So, before you come at me, I KNOW that it’s not technically fall yet. But let’s be real. The second September 1st hits I’m breaking out the pumpkins, guzzling apple cider, and preparing for all the amazing flavors of fall baking. Autumn flavors are truly the best, and we’re starting things off strong with these perfectly spiced, chewy apple cider caramels.
What are apple cider caramels?
These fall caramels are easily one of my favorite things we’ve made all year. Which you know…is saying a lot (just check out the recipe index). Picture a homemade chewy salted caramel with a concentrated, spiced punch of apple cider. They’re buttery, sweet, flavorful, and seriously so tasty. I had to give them away because I couldn’t stop eating them. And I think you’re going to love them too.
Ingredients for these apple cider caramels
While caramel might require a little extra attention and skill in the kitchen, you can’t complain about the ingredients. All of the ingredients for these apple cider caramels are baking staples. And everyone should have apple cider in their fridge all fall long, so your grocery trip shouldn’t be too extensive.
- Apple Cider
- Butter
- Heavy Cream
- Granulated Sugar
- Brown Sugar
- Cinnamon
- Sea Salt
How to make apple cider caramels
Erkay er yope eroo renjoy! (That’s me trying to say, ” I hope you enjoy” while I chew on one of these buttery bad boys).
Okay, but for real–ENJOY!
XXX
Print
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 caramels
- Category: candy
- Method: stovetop
- Cuisine: american
Apple Cider Caramels
Enjoy all the flavors of fall with these chewy apple cider caramels AKA soft caramels loaded up with all the flavor of spiced apple cider!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 caramels
- Category: candy
- Method: stovetop
- Cuisine: american
Ingredients
- 2 cups apple cider
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon flaky sea salt
Instructions
- Line a standard size loaf pan with parchment paper on all sides. Set aside.
- Pour the apple cider in a heavy bottom medium size pot and bring to boil. Reduce to a simmer, stirring every few minutes or so until reduced to about 1/4 cup and is thick and syrupy. This took about 45 minutes for us!
- Remove from the heat and add the butter, cream, and sugars.
- Place back over medium high heat and bring to a boil. Boil until the mixture reaches 252°F. Do not stir while it is boiling.
- Remove from the heat and use a rubber spatula to mix in the cinnamon and salt, folding the caramel until it is smooth and creamy and no longer bubbling.
- Pour the caramel into your prepared pan. Place in the fridge to set for about an hour.
- Sprinkle with flaky sea salt and use a very sharp knife to cut into
To those of us who find salted caramel to be the devil’s idea, is it okay to leave the salt out altogether? 🙂
Yes absolutely 🙂 (I disagree with you but respect you hahahah)
Hi there! I made these recently and they came out delicious! I do have an issue with it though: They are REALLY sticky. As in i cant handle them unless they’re cold because as soon as they reach room temp they adhere to everything which makes cutting them into pieces or just handling the pieces to wrap individually is really hard. Any idea where i might have gone wrong? Maybe i didn’t reduce the apple cider enough? I’ve seen online that milk solids play a part and that maybe i need more butter or cream? Is there a way to test moisture maybe? I’ve also seen guides that say to caramelize the sugar and water mixture first up to 350F and then add in the cream and butter which cools it and then to heat that back up to 250F. Would that help? Regardless they taste great i’m just trying to troubleshoot the texture at this point. Thanks!
Hi Mark! I think you’re right on the money with not reducing the apple cider enough. Try cooking it longer next time–it should firm up!
Should these be stored in the fridge?
Hi Lydia! They’ll keep longer in the fridge but you can also store them at room temperature if you prefer!