My family and I have been deep in the flu for the past few weeks, and it was just awful! Now that I am feeling almost better and have gotten caught up on the household business, it’s time to get my kitchen mojo back. It’s no secret that caramel is my crack, so obviously making a batch of apple cider caramels was just the thing to get me rolling in time for Christmas. These candies are so, so, SO good! The tangy apple taste comes from reducing a quart of apple cider down to a thick syrup, to be used as a base for the caramel. That does take some time (longer for me because I had to keep turning it off so I could pick-up and drop off kids from schools) but not a lot of babysitting until the very end. The house will smell wonderful! These caramels are awesome wrapped up in parchment paper for gifts, or even stuffed inside cookies for a gooey caramel surprise. I’ve been carrying them around in my pocket, handing them out to friends!
Apple Cider Caramels
When making caramel candy, please remember to keep a close eye on it, and always remember that it is crazy hot! Don’t ever touch hot caramel, you will get a nasty melt-your-skin burn. You also need a candy thermometer. Start by preparing an 8x8in baking dish by lining it with parchment paper.
Reduce some good apple cider by gently boiling it for about an hour, maybe longer, until you get between 1/2 to 1/3 cup of syrup. I know it is amazing stuff, try not to lick it all up!
Add in the sugars, butter and cream, and whisk until smooth. Bring it to a boil and cook until the candy thermometer reads 252F.
Remove from heat and stir in the cinnamon and salt. Pour into the parchment-lined baking dish and set aside to cool. After a few hours, the caramel brick will be firm, but still pliable.
Cut it into bite-sized pieces with a sharp knife, then wrap in squares of parchment paper. I know you will thoroughly enjoy these little apple cider caramels!
- 1 quart apple cider
- 1 stick of butter
- 1 cup sugar
- ½ cup brown sugar
- ⅓ cup heavy cream
- ½ tsp ground cinnamon
- ½ tsp Kosher salt
- Line an 8x8in pan with parchment paper.
- Bring apple cider to a gentle boil and reduce until it is ½ cup of syrup.
- Add in butter, sugars, and cream.
- Boil until candy thermometer reaches 252F, then immediately remove from heat.
- Stir in cinnamon and salt.
- Pour into parchment lined pan and let cool several hours.
- Slice with a knife into bite-sized pieces.
