Soft Apple Cider Carmels
Make these chewy homemade Apple Cider Caramels for the ultimate fall treat! Made with reduced fresh cider, warm spices, and flaky salt for easy gifting.
Equipment
- Heavy-bottomed saucepan
- Candy thermometer
- 9x5 Loaf Pan
- Parchment paper
- Sharp chef's knife
- Wax paper
Ingredients
- 2 cups fresh apple cider reduced down to about 1/4 cup of syrup
- 4 tablespoons unsalted butter cut into chunks
- 1/3 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1/4 teaspoon vanilla bean paste
- 1/4 teaspoon apple pie spice or ground cinnamon
- 1 teaspoon flaky salt such as Maldon, or less if using fine salt
- Neutral cooking oil for spraying the pan and oiling the knife
Instructions
- Line a loaf pan with parchment paper, leaving some overhang on the sides, and spray lightly with neutral cooking oil.
- Pour the 2 cups of apple cider into a saucepan and bring to a boil over medium heat. Let the cider boil for about 45 minutes, stirring occasionally, until it reduces down to roughly 1/4 cup of thicker, darker syrup.
- Add the butter chunks, heavy cream, granulated sugar, light brown sugar, vanilla bean paste, and apple pie spice into the pan with the reduced cider.
- Stir everything together until combined and return the mixture to a boil.
- Attach a candy thermometer to the side of the pan and cook the boiling caramel until the temperature reaches 250°F to 252°F tops.
- Immediately remove the pan from the heat and pour the caramel into the prepared loaf pan.
- Place the loaf pan into the refrigerator to chill and set for 10 minutes.
- Remove the pan from the fridge and sprinkle the flaky salt evenly over the top surface.
- Return the pan to the refrigerator to set for 2 to 3 hours (or allow it to set at room temperature for 4 to 5 hours).
- Once fully set, lift the caramel slab out of the loaf pan using the parchment paper overhang. Lightly coat a sharp knife with neutral oil and cut the caramel into neat, bite-sized rectangles. Cut sheets of wax paper into rectangles, wrap each caramel tightly inside, and twist the ends to seal.
- Store wrapped caramels in an airtight container at room temperature for about a week or in the refrigerator for a few weeks.
- Allow chilled caramels to sit at room temperature before eating so they become soft and chew easily.
Nutrition
Calories: 47kcalCarbohydrates: 7gProtein: 0.1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 7mgSodium: 2mgPotassium: 20mgFiber: 0.03gSugar: 6gVitamin A: 80IUVitamin C: 0.2mgCalcium: 5mgIron: 0.04mg
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