Description
Deliciously soft and chewy Apple Cider Caramels infused with warm spices and rich butter, perfect for a seasonal treat or gifting during the holidays.
Ingredients
Scale
Apple Cider Reduction
- 2 cups apple cider
Spice and Cream Mixture
- 2/3 cup heavy whipping cream
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- pinch ground cloves
- reduced apple cider (from above)
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, boil 2 cups of apple cider for 30 minutes or until it reduces down to approximately 1/3 cup. Set aside to cool completely.
- Combine spices and cream: In a small bowl, mix 2/3 cup heavy whipping cream with 1 1/4 teaspoons cinnamon, 1/4 teaspoon nutmeg, a pinch of ground cloves, and the cooled reduced apple cider. Set this spiced cream mixture aside.
- Make caramel base: In a heavy-bottomed saucepan, combine 1 1/2 cups sugar, 1/3 cup heavy cream, 3 tablespoons water, and 1/3 cup corn syrup. Cook over low heat, stirring occasionally, until the sugar fully dissolves, about 10 minutes. Attach a candy thermometer and simmer until the temperature reaches 230°F.
- Combine caramel and spice mixture: Remove the pan from heat and whisk in the spiced cream and apple cider mixture. Add 1/2 cup cubed butter, stirring until fully incorporated.
- Cook caramel to final temperature: Return the pan to low heat, reinsert the candy thermometer, and cook while stirring frequently until the mixture reaches 244°F. After reaching this temperature, continue cooking for an additional 2 minutes to ensure the proper caramel consistency.
- Pour into pan to set: Remove from heat and pour the hot caramel into a parchment-lined 8×8 inch pan previously greased with butter or cooking spray. Allow to cool completely at room temperature or refrigerate until firm.
- Cut and wrap: Once set, cut the caramel into 48 squares or rectangles. Wrap each piece individually in wax paper to prevent sticking and maintain freshness.
- Store properly: Store wrapped caramels in an airtight container at room temperature or in the refrigerator for up to 3 weeks.
Notes
- Use a heavy-bottomed saucepan to prevent burning the caramel.
- A candy thermometer is essential for monitoring accurate temperatures.
- If you prefer softer caramels, remove from heat slightly before reaching 244°F.
- To add a finishing touch, sprinkle Maldon flake salt on top of the caramel before it sets.
- Ensure all ingredients are measured accurately for the best texture.
- Letting the cider reduce fully enhances the concentrated apple flavor.
- Work carefully while handling hot caramel to avoid burns.
Nutrition
- Serving Size: 1 piece
- Calories: 90 kcal
- Sugar: 14 g
- Sodium: 30 mg
- Fat: 3.5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 0.2 g
- Cholesterol: 10 mg
