Soft, chewy, and bursting with apple-butter flavor- these homemade apple cider caramels are the ultimate fall treat.
I was debating calling these apple pie caramels but since they truly are apple cider this title is just more apt. These chewy little candies are buttery, just a little bit tangy, and perfectly spiced. You start by simmering down real apple cider until it becomes a syrupy, amber concentrate. That reduction is the secret to the caramels’ deep, true-apple flavor. The best part about these is that we don’t have any artificial, not “fall candle”-flavorings (yuck) just real cider and apple pie spice in the candy. Think of them as the upgraded version of those Kraft caramels you used to unwrap one by one — homemade, fresher, and way more special.
These apple cider caramels also last for weeks, so you can make them ahead for Halloween, Thanksgiving, or your holiday cookie boxes. Wrap each one in a small square of parchment, twist the ends, and you’ve got an instantly giftable treat that looks as charming as it tastes.
How do I make chewy apple cider caramels?
The process is pretty simple to make these chewy caramels. Two things to be aware. The first is that for this recipe you need boiled cider. You don’t have to purchase this (although you can), you can just boil down some apple cider. Since we are looking for 170 grams or 1/2 cup of boiled cider, start with 4 cups of apple cider. For more details on just how to boil cider check out King Arthur’s guide. Since we are working with such a small amount, don’t be intimidated by the time, it should take about 35-40 minutes to boil down 4 cups.
The second “heads up” is that you absolutely need a candy thermometer for this recipe. No if, and, or buts! My favorite ones can be found on Amazon and clip to the side of your pan.
Equipment
- 1 2 quart saucepan
- 1 candy thermometer
- 1 8X8 pan
Ingredients
- 2 cups heavy cream 454 grams
- 1 cup light corn syrup 312 grams
- 2 cups granulated sugar 400 grams
- 6 tablespoons unsalted butter 85 grams
- 1/2 cup boiled cider 170 grams
- 1/2 teaspoon Kosher Salt salt
- 1 teaspoon Apple Pie Spice or 1/2 teaspoon cinnamon 1/4 teaspoon ginger, and 1/4 teaspoon nutmeg
Instructions
- Line an 8″ x 8″ baking pan with line with a parchment paper sling, leaving overhang on both sides and and lightly grease the opposite sides with butter.
- Add all of the ingredients except the salt and spices to a 4 quart saucepan- make sure its deep! Bring the cream, corn syrup, sugar, butter, and boiled cider mixture to a boil over high heat, stirring occasionally with a nonstick spatula to dissolve the sugar. Low the heat from high to medium-high heat and continue to cook the mixture now WITHOUT stirring. Clip on a candy thermometer at this point or continue checking every 5 minutes until 248°F on a candy thermometer. This timing will vary but for me its about 25 minutes, it could take as little 17 and as much as 30.
- Quickly remove the pan from the heat and stir in the salt and spices. Once combined, carefully pour the caramel into the lined baking pan and let sit until set, at least 12 hours.
- Pour the hot mixture into the prepared pan. Let it stand for 12 to 18 hours at room temperature before cutting into 1″ squares.
Rate This Recipe
What did your think?