Apple Cider Caramels Recipe: How to Make Caramels

• 4 cups apple cider
• 1½ cup heavy cream
• ¼ cup sweetened condensed milk
• 1 cup granulated sugar
• 1 cup brown sugar
• 6 tablespoons light corn syrup
• 2 tablespoons cold water
• ¾ teaspoon kosher salt or fine sea salt
• 4 tablespoons unsalted butter, room temperature
• ¼ teaspoon ground cinnamon
• Flaky sea salt, for garnishing (optional)

Note: The total time does not include 8 hours of inactive time.

1. 1

   In a small saucepan over medium-high heat, bring the apple cider to a boil, then lower the heat to medium or medium-low heat to maintain a simmer.

2. 2

   Simmer the apple cider until it reduces down to about a ½ cup, about 30 minutes. Set the boiled cider aside.

3. 3

   Line a rimmed baking pan with parchment paper or wax paper. Spray the paper with nonstick cooking spray or brush it with canola or vegetable oil.

4. 4

   In a separate small saucepan, combine the heavy cream and sweetened condensed milk. Bring the milk mixture to a simmer, then reduce the heat to low.

5. 5

   In another saucepan over medium heat, combine the granulated sugar, brown sugar, reduced apple cider, corn syrup, and water.

6. 6

   Bring the sugar and cider mixture to a boil, then simmer over medium-low heat until the sugar dissolves, about 5 minutes.

7. 7

   Whisk the butter into the cider mixture to incorporate.

8. 8

   Once the butter has fully melted, whisk the cream mixture into the cider mixture to incorporate.

9. 9

   Cook the caramel mixture over medium-low heat, occasionally stirring, until the mixture reaches 245 degrees Fahrenheit, about 25–30 minutes.

10. 10

    Stir in the cinnamon.

11. 11

    Pour the caramel into the prepared pan and let cool at room temperature, about 20 minutes. Transfer the pan of caramel to the refrigerator to finish cooling overnight.

12. 12

    Turn the cooled caramel out onto a greased cutting board or a greased piece of parchment.

13. 13

    Cut the caramels into 1-inch squares and sprinkle with flaky sea salt (if using). Serve the caramels immediately or wrap the candies in wax paper and store them in the refrigerator for up to 1 week.

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