Description
Delightfully soft and chewy Apple Cider Caramels combine the rich creaminess of traditional caramel with the warm, spiced flavor of reduced apple cider and cinnamon. Perfect for gifting or savoring as a sweet treat, these caramels boast a subtle fruity tang alongside buttery sweetness, enhanced with vanilla and a touch of kosher salt to balance the flavors.
Ingredients
Scale
Reduction
- 4 cups apple cider
Caramel Mixture
- 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
- Reduce the apple cider: Pour the apple cider into a medium saucepan and simmer over moderate heat, stirring occasionally, until it reduces to 1/2 to 2/3 cup, which should take about 1 hour. This intensifies the apple flavor and concentrates the sugars.
- Prepare the baking pan: Butter the bottom and sides of a 9×9-inch square baking pan thoroughly, making sure to get into the corners. Alternatively, line the pan with parchment paper and then butter it to make it easier to remove the caramel slab once set.
- Warm the cream: Heat the heavy cream in a saucepan or microwave just until steaming. Keep it warm for later addition to the caramel.
- Combine sugar base: In a large, heavy-bottomed pot (5- or 6-quart), combine granulated sugar, light corn syrup, and water. Attach a candy thermometer to the side of the pot, ensuring it doesn’t touch the bottom, and avoid stirring to prevent crystallization.
- Boil the sugar mixture: Heat the mixture over medium heat until it boils. Use a pastry brush dipped in water to wash down any sugar crystals from the sides gently to reduce the risk of sugar crystallization. Continue boiling without stirring until the mixture turns a light-to-medium amber color and reaches 325 to 345°F (about 15-20 minutes).
- Add cream and other ingredients: Carefully and slowly pour the warm cream into the caramel sugar base. Then add the reduced apple cider, salted butter, and kosher salt. The mixture will bubble vigorously, so proceed with caution. Once bubbling subsides, stir gently to combine.
- Cook to final temperature: Using a heatproof silicone spatula with a flat edge, stir the caramel constantly but slowly, avoiding scraping the pot edges. Continue cooking until the temperature reaches 245 to 248°F (about 10-15 minutes), which yields a soft caramel. For a firmer caramel, cook until 247 to 251°F.
- Add flavorings: Remove the pot from heat and stir in the vanilla extract and ground cinnamon to infuse warm aromatic flavors.
- Pour and set: Immediately pour the hot caramel into the prepared pan. Spread evenly if needed.
- Cool completely: Allow the caramel to cool at room temperature until fully set and firm, which may take several hours.
- Cut and store: Gently lift the caramel slab from the pan using a large metal spatula. Transfer to a cutting board and slice into squares with a sharp knife or bench scraper. Wrap individual pieces and store them in an airtight container at cool room temperature for up to two weeks.
Notes
- The reduction of apple cider to a syrupy consistency concentrates flavor and sugar, crucial for the distinctive taste and texture.
- Washing down the sugar crystals with water while boiling prevents crystallization and grainy caramel texture.
- Using a flat-edged silicone spatula helps prevent burning during stirring.
- Cooking temperature affects firmness; a slight increase results in firmer caramels.
- Storing in an airtight container helps maintain softness and freshness.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
Keywords: apple cider caramels, homemade caramels, spiced caramel candy, fall candy recipe, chewy caramel, apple cinnamon candy
