Description
Delight in these rich and chewy Apple Cider Caramels flavored with warm spices like cinnamon, nutmeg, and cloves. Made by reducing apple cider and cooking a silky caramel base, these homemade treats combine fruity tartness with creamy sweetness for a perfect seasonal candy.
Ingredients
Scale
Main Ingredients
- 2 cups apple cider
- 1 cup heavy whipping cream, divided
- 1 ¼ teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- Pinch ground cloves
- 1 ½ cups granulated sugar
- 3 tablespoons water
- ⅓ cup light corn syrup
- ½ 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 1/3 cup. Set aside to cool.
- Combine spices and cream: Line an 8×8 inch pan with parchment paper and grease lightly with butter or cooking spray. In a small bowl, mix 2/3 cup heavy whipping cream, 1 ¼ teaspoons cinnamon, ¼ teaspoon nutmeg, a pinch of ground cloves, and the cooled reduced apple cider. Set aside.
- Make caramel base: In a heavy-bottomed saucepan, combine 1 ½ cups granulated sugar, ⅓ cup heavy whipping cream, 3 tablespoons water, and ⅓ cup light corn syrup. Cook over low heat, stirring until sugar dissolves, about 10 minutes. Attach a candy thermometer and simmer until the syrup reaches 230°F.
- Incorporate cider mixture and butter: Remove the pan from heat and whisk in the cider and cream mixture. Add ½ cup cubed butter and stir until fully incorporated.
- Cook to final temperature: Return the pan to low heat and reinsert the candy thermometer. Stir frequently and cook until the temperature reaches 244°F. Once reached, continue cooking for 2 more minutes, stirring constantly.
- Pour and cool: Remove from heat and pour the caramel into the prepared pan. Let cool completely at room temperature or in the refrigerator.
- Wrap and store: Once cooled and firm, cut into squares or rectangles. Wrap each piece in wax paper. Store in an airtight container or refrigerate for up to 3 weeks.
Notes
- Use a heavy-bottomed saucepan to prevent burning.
- A candy thermometer is essential for precise cooking temperatures.
- If you prefer saltier caramels, sprinkle Maldon flake salt on top before cooling.
- Make sure to coat the pan with butter or cooking spray so caramels release easily.
- Store caramels in a cool place or refrigerator to maintain freshness and firmness.
- Cut caramel while firm but still slightly soft for clean edges.
Nutrition
- Serving Size: 1 piece
- Calories: 90 kcal
- Sugar: 12 g
- Sodium: 20 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 0.5 g
- Cholesterol: 15 mg
