Apple Cider Caramels Recipe: How to Make Caramels
Written by MasterClass
Last updated: Jun 15, 2022 • 3 min read
Apple cider caramels are a sweet and chewy taste of fall. Use a traditional caramel method, a quick method, or a combination of the two for a treat perfect for gifting or keeping all to yourself.
Learn From the Best
What Are Apple Cider Caramels?
Apple cider caramels are chewy and soft caramel candies with a strong apple cider flavor. Use fresh apple cider for the most authentic apple flavor. Reducing the cider beforehand (simmering it to evaporate water) yields the best candies.
What Is Apple Cider?
Apple cider is a drink made from pressed, fresh apples with minimal processing. It is an unfiltered version of apple juice, retaining much of its brown color and sediment from the apples. This popular fall beverage is raw and unsweetened. Sometimes cider goes through pasteurization to remove any harmful bacteria, but organic apple cider is usually unpasteurized. Learn more about apple cider vs. apple juice.
Caramel Candies vs. Caramel Sauce: What’s the Difference?
Chewy caramel candies differ from caramel sauce in that they hold their shape and come in individual wrappings. In contrast, caramel sauce is a pourable thick syrup commonly served over desserts such as ice cream, cake, and apple pie. (Try Joanne Chang’s double-crust apple pie recipe.)
4 Tips for Making Apple Cider Caramels
Use the tips below for sweet homemade caramels full of apple flavor.
- 1. Use a candy thermometer. Candy-making is a process involving exact temperatures, depending on the type of candy. A candy thermometer has markings that let candy makers know the temperature and stage of their candy. At the soft-ball stage, sugar and water boil to 240–250 degrees Fahrenheit, yielding chewy caramels.
- 2. Use a “cheat” caramel recipe. Making soft and chewy apple cider caramels is possible without a candy thermometer. These “cheat” recipes use sweetened condensed milk, light brown sugar, and light corn syrup instead of granulated sugar and heavy cream.
- 3. Use a few nonstick methods. Apple cider caramels are sticky, and the caramel mixture tends to adhere to the pan, the knife, and other utensils. To prevent sticking, use plenty of cooking spray on the baking dish and a sharp knife for cutting the caramels. Additionally, use parchment or wax paper in the baking dish for an extra layer of nonstick protection.
- 4. Add flaky sea salt for salted apple cider caramels. Salted caramel is a popular flavor because it combines complementary tastes: sweet and salty. Stir the salt into the caramel mixture or sprinkle salt atop the caramels once set.
Homemade Apple Cider Caramels Recipe
makes
About 40 caramelsprep time
15 mintotal time
1 hr 20 mincook time
1 hr 5 minIngredients
Note: The total time does not include 8 hours of inactive time.
- 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
Simmer the apple cider until it reduces down to about a ½ cup, about 30 minutes. Set the boiled cider aside.
- 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
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
In another saucepan over medium heat, combine the granulated sugar, brown sugar, reduced apple cider, corn syrup, and water.
- 6
Bring the sugar and cider mixture to a boil, then simmer over medium-low heat until the sugar dissolves, about 5 minutes.
- 7
Whisk the butter into the cider mixture to incorporate.
- 8
Once the butter has fully melted, whisk the cream mixture into the cider mixture to incorporate.
- 9
Cook the caramel mixture over medium-low heat, occasionally stirring, until the mixture reaches 245 degrees Fahrenheit, about 25–30 minutes.
- 10
Stir in the cinnamon.
- 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
Turn the cooled caramel out onto a greased cutting board or a greased piece of parchment.
- 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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