apple cider caramels

Apple Cider Caramels

A pinch of flaked sea salt after pouring these caramels brings out an extra punch of apple cider flavor.

  • 2 cups high quality apple juice, like Simply Apple
  • 1 cup heavy cream, divided
  • 1 teaspoon ground cinnamon
  • Pinch of nutmeg
  • ¼ teaspoon allspice
  • 1½ cup sugar
  • ⅓ cup light corn syrup
  • ½ cup unsalted butter, cubed
  1. Boil apple juice in a medium saucepan until it reduces to ⅓ of a cup; approximately 20-30 minutes. Set aside to cool.
  2. Prepare an 9x13" baking dish by lining it with parchment paper and spraying with non-stick cooking spray. Make sure parchment paper covers the sides.
  3. Mix reduced apple juice with cinnamon, nutmeg, allspice and ⅔ cup heavy cream. Set aside.
  4. In a large, heavy bottomed saucepan, heat sugar, the remaining ⅓ cup heavy cream plus enough water to reach ½ cup, and corn syrup over low heat until dissolved.
  5. Simmer mixture until it reaches 234 degrees Fahrenheit.
  6. Remove from heat and stir in apple cider mixture and butter until fully incorporated and smooth.
  7. Return to heat and cook on low heat until caramel mixture reaches 248 degrees Fahrenheit.
  8. Poor caramel into prepared pan and allow to cool completely before cutting.
  9. Remove caramel from pan and cut into desired size. Wrap with 4x4" squares of candy foil or wax paper.

A High Temperature Candy Thermometer is a must.

Murray River Salt is a delicate salt perfect for candy making.
Assorted candy foils can be found at Layer Cake Shop.