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Apple Cider Caramels

Apple Cider Caramels

Soft, chewy caramels infused with the rich flavor of concentrated apple cider. These treats capture the essence of autumn in every bite.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 64 caramels

Equipment

  • - Heavy-bottomed saucepan
  • - Candy thermometer
  • - 8-inch square baking pan
  • - Parchment paper
  • - Sharp knife

Ingredients
  

  • - 4 cups 960 ml apple cider
  • - 2 cups 400 g granulated sugar
  • - 1 cup 220 g light brown sugar, packed
  • - 1 cup 240 ml heavy cream
  • - 1 cup 226 g unsalted butter, cubed
  • - 1/2 teaspoon salt
  • - 1/2 teaspoon ground cinnamon optional

Instructions
 

  • In a large saucepan, bring apple cider to a boil over high heat. Reduce heat and simmer until cider has reduced to 1/2 cup, about 35-40 minutes. Set aside to cool.
  • Line an 8-inch square baking pan with parchment paper, leaving overhang on all sides.
  • In a large, heavy-bottomed pot, combine the reduced apple cider, sugars, heavy cream, butter, and salt.
  • Heat the mixture over medium heat, stirring constantly, until it reaches 248°F (120°C) on a candy thermometer, about 30-40 minutes.
  • Remove from heat and stir in cinnamon if using.
  • Quickly pour the caramel into the prepared pan. Do not scrape the pot.
  • Allow to cool completely at room temperature, about 2 hours.
  • Using the parchment overhang, lift the caramel out of the pan and place on a cutting board.
  • Cut into 1-inch squares using a sharp, oiled knife.
  • Wrap each caramel individually in wax paper, twisting the ends to seal.

Notes

- Be patient when reducing the apple cider and cooking the caramel. Rushing can lead to burnt sugar or grainy texture.
- For best results, use a reliable candy thermometer and calibrate it before starting.
- These caramels make excellent gifts for the holiday season.