Description
Delight in the rich and warmly spiced flavors of these homemade Apple Cider Caramels. Combining reduced apple cider with aromatic cinnamon, nutmeg, and cloves, these soft, buttery caramels offer a perfect balance of sweetness and spice. Ideal for gifting or enjoying as a cozy treat, these caramels are wrapped individually for freshness and convenience.
Ingredients
Scale
Apple Cider Reduction
- 2 cups apple cider
Spiced Cream Mixture
- 2/3 cup heavy whipping cream
- 1 ¼ teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- Pinch ground cloves
- Reduced apple cider (from above)
Caramel Base
- 1 ½ cups granulated sugar
- 1/3 cup heavy whipping cream
- 3 Tablespoons water
- ⅓ cup light corn syrup
- ½ cup butter, cubed
Optional
- Maldon flake salt, for sprinkling
Instructions
- Reduce cider: In a saucepan, bring 2 cups of apple cider to a boil and simmer for 20-30 minutes until it reduces down to approximately 1/3 cup. Set aside to cool completely.
- Prepare spiced cream mixture: Line an 8×8-inch pan with parchment paper and lightly grease with butter or cooking spray. In a small bowl, combine 2/3 cup heavy whipping cream, 1 ¼ teaspoons ground cinnamon, ¼ teaspoon nutmeg, a pinch of ground cloves, and the cooled reduced apple cider. Stir well and set aside.
- Make caramel base: In a heavy-bottomed saucepan, combine 1 ½ cups granulated sugar, 1/3 cup heavy whipping cream, 3 tablespoons water, and ⅓ cup light corn syrup. Cook over low heat, stirring gently, until the sugar dissolves completely, about 5-10 minutes. Attach a candy thermometer and allow the mixture to simmer until it reaches 230°F (soft ball stage).
- Combine caramel with spiced mixture: Remove the pan from heat and whisk in the spiced apple cider and cream mixture. Add ½ cup cubed butter and stir until fully incorporated. Return the pan to low heat, reinsert the candy thermometer, and cook while stirring frequently until the temperature reaches 244°F. Maintain this temperature for an additional 2 minutes to achieve the perfect caramel consistency.
- Pour and set: Remove the pan from heat and immediately pour the hot caramel into the prepared parchment-lined pan. Smooth the top if necessary and allow the caramel to cool completely at room temperature or in the refrigerator until firm.
- Cut and wrap: Once cooled and set, cut the caramel into squares or rectangles using a sharp knife. Wrap each piece individually in wax paper to prevent sticking and maintain freshness.
- Store: Store the wrapped caramels in an airtight container or in the refrigerator. They will keep well for up to 3 weeks.
Notes
- Use a candy thermometer for accurate temperature readings to ensure perfect caramel texture.
- Light corn syrup prevents crystallization and gives caramels their smooth texture.
- Let the reduced apple cider cool completely before mixing to avoid altering the caramel cooking temperature.
- For an extra touch, sprinkle Maldon flake salt on top of the caramel before it sets for a delicious salted caramel variation.
- Be cautious when working with hot sugar mixtures to avoid burns.
Nutrition
- Serving Size: 1 caramel (approx. 10g)
- Calories: 70 kcal
- Sugar: 9g
- Sodium: 15mg
- Fat: 3.5g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 0.2g
- Cholesterol: 10mg
