Introduction

These Apple Cider Caramels offer a delightful twist on the classic treat, infused with warm cinnamon and the rich sweetness of reduced apple cider. Perfectly soft and buttery, they capture the cozy flavors of fall in every bite.

A close-up image shows a stack of three soft caramel pieces placed on crinkled white parchment paper over a white marbled surface. The caramels are light brown with a smooth, glossy texture that looks soft and chewy. The top caramel has a bite taken out of the corner, revealing a consistent, slightly sticky inside. The background is softly blurred, focusing all attention on the rich caramel stack in the center. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups apple cider
2 cups heavy cream

2 1/2 cups granulated sugar
1/2 cup light corn syrup

1/2 cup water
6 tablespoons salted butter

1/4 teaspoon coarse, kosher salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Instructions

Step 1: Pour the apple cider into a medium saucepan and simmer over moderate heat, stirring occasionally, until reduced to 1/2 to 2/3 cup, about 1 hour.
Step 2: Butter the bottoms and sides of a 9×9-inch square baking pan, making sure to reach the corners. Alternatively, line the pan with parchment paper and butter it to make removing the caramel easier.
Step 3: Heat the cream in a saucepan or microwave until steaming, then keep warm.

Step 4: In a large, heavy-bottomed pot, combine the sugar, corn syrup, and water without stirring. Attach a candy thermometer to the side of the pot.
Step 5: Bring the mixture to a boil over medium heat. Use a pastry brush dipped in water to wash down the sides of the pot to prevent sugar crystals from forming.
Step 6: Cook until the sugar turns a light-to-medium amber color and reaches 325 to 345°F, about 15-20 minutes.

Step 7: Slowly pour the warm cream into the caramel, then add the reduced apple cider, butter, and salt. The mixture will bubble up—stir carefully.
Step 8: Stir the caramel gently with a flat-edged, heatproof spatula, avoiding scraping the sides. Continue cooking and stirring until the temperature reaches 245 to 248°F, about 10-15 minutes.
Step 9: Remove from heat and stir in the vanilla extract and ground cinnamon.

Step 10: Immediately pour the caramel into the prepared pan and let cool completely.
Step 11: Once cooled, lift the caramel slab from the pan and transfer to a cutting board. Cut into squares with a sharp knife or bench scraper.
Step 12: Wrap each caramel and store in an airtight container at cool room temperature for up to two weeks.

Tips & Variations

For firmer caramels, cook the mixture to 2-3 degrees higher than the recommended temperature.
Using a flat-edged spatula helps prevent burning and ensures even stirring.
Line the pan with parchment for easier removal of caramel slabs.

Try adding a pinch of nutmeg or ginger for extra warmth.

Storage

Store wrapped caramels in an airtight container at cool room temperature for up to two weeks. To soften caramels that have become too firm, let them sit at room temperature for a short while before serving.

How to Serve

The image shows five soft, square caramel pieces with smooth, shiny surfaces and a light brown color, resting on a crinkled white paper on a light wooden cutting board. In the background, a larger caramel block of the same color and texture is visible, slightly out of focus. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cider instead of apple cider?

Apple cider is preferred for its fresh, spiced flavor, but sweetened or flavored ciders may affect the taste and texture of the caramels. Using pure apple cider will yield the best results.

What is the best way to know when my caramel is done?

Using a candy thermometer is the most reliable method. Cook the caramel until it reaches 245 to 248°F for soft caramels. The color should be a light to medium amber. Overcooking can make the caramel too hard.