Apple Cider Caramels – Hangry Hanna

I’ve included some videos below for those who prefer to watch rather than read.

Apple cider caramels are a sweet treat that captures the essence of fall in every bite. You can make these soft, chewy candies at home using apple cider, cream, sugar, and butter. The process involves boiling down apple cider to concentrate its flavor, then combining it with other ingredients to create a rich caramel.

These caramels make great gifts or party favors. You can wrap them individually in wax paper for a homemade touch. The apple and cinnamon flavors will remind you of cozy autumn days, no matter when you enjoy them.

Table of Contents

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make apple cider caramels:

4 cups apple cider
1 cup heavy cream
1 cup granulated sugar
1/2 cup light corn syrup
1/4 cup unsalted butter
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Can’t find some ingredients? Try these swaps:

Replace heavy cream with coconut cream for a dairy-free option
Swap corn syrup for honey or maple syrup (though texture may vary)
Use salted butter and skip the extra salt

For a twist, add 1/4 teaspoon of nutmeg or allspice to boost the fall flavors.

Don’t have apple cider? You can use apple juice, but the flavor won’t be as rich. Reduce it down even more to concentrate the taste.

Remember, using high-quality ingredients will give you the best-tasting caramels. Fresh, local apple cider can make a big difference in flavor.

Instructions

You’ll need a heavy-bottomed pot, candy thermometer, and 8-inch square baking pan to make apple cider caramels. Start by boiling apple cider until it reduces to about 1/4 cup. This takes around 30-45 minutes.

Line your baking pan with parchment paper, leaving some overhang. In a large pot, mix the reduced cider, butter, sugars, and cream. Heat the mixture, stirring to dissolve the sugar.

Clip your candy thermometer to the pot. Cook the caramel until it reaches 245-250°F (firm ball stage). This process can take 15-20 minutes. Stir occasionally to prevent burning.

Once at temperature, quickly pour the hot caramel into your lined pan. Be careful – it’s very hot! Let the caramels cool completely at room temperature, about 2 hours.

When set, use the parchment to lift the caramel block out of the pan. Cut into small squares with a sharp knife. Wrap each piece in wax paper to store.

Tips, Tricks & Storing

Making apple cider caramels can be tricky, but these tips will help you succeed:

Use a candy thermometer for accuracy. It’s crucial to reach the right temperature for perfect caramels.

Stir gently to prevent sugar crystals from forming on the sides of the pan. This can make your caramels grainy.

Line your pan with parchment paper and butter it well. This makes removing the caramels much easier.

For cutting, use a sharp knife coated with non-stick spray. Cut when the caramels are fully cooled.

Try these fun variations:

Add chopped nuts for crunch
Sprinkle with sea salt for a sweet-salty combo
Dip in chocolate for an extra treat