Hi Bold Bakers! Have you ever had the perfect candy? One that is both the perfect texture and the perfect taste that melts in your mouth just too soon — so you better unwrap another, and then another, and another so you can really enjoy the taste? (That’s a good excuse for eating so many, right?) Already have an account? My Apple Cider Caramels are that candy. After finding myself with an abundance of my Homemade Apple Cider, I wanted to put it to good use. These caramels, which I adapted from The Smitten Kitchen’s recipe, turned out to be the perfect use. I can’t describe to you how insanely good this caramel recipe is! I put the salt and cinnamon in the caramel early, so it is there throughout cooking, and the result is out of this world! Just a note, these are soft caramels; if you like them chewier, cook them for longer. Also, in case I didn’t make it clear before: THEY ARE HIGHLY ADDICTIVE!!
What Are Apple Cider Caramels?
Apple cider caramels are caramel candies that you make by simmering down fresh apple cider, adding butter, brown and granulated sugar, heavy cream, cinnamon, salt, and letting that simmer until it becomes caramel! It’s a beautiful process, really.
What You Need To Make Apple Cider Caramels
Measuring Cups and Spoons 8-inch baking pan Parchment paper 2 Saucepans Candy or deep-fry thermometer. (If you don’t have one, use a bowl of cold water, be sure to read my tips below.)
How To Make Apple Cider Caramels
I love this appley, cinnamony caramel so much, I can’t wait for you to try them. Here is how I make apple cider caramels (and don’t forget to get the full recipe with measurements, on the page down below):
Gemma’s Pro Chef Tips For Making Apple Cider Caramel
Use my Homemade Apple Cider or a good quality store-bought cider. Don’t be shy with the salt and cinnamon, they are what gives the caramels their amazing flavor! To make beautiful, clear caramel, skim any impurities that float to the surface while simmering the apple cider. I keep these at room temperature, but you can keep them in the fridge if you like chewier caramel. No thermometer? Have a bowl of very cold ice water ready. When cooking the caramel, drop a tiny spoonful of it into the water. If you can pile it into a ball and it feels firm and chewy, it is ready. No brown sugar? Make your own!
How Do I Store Homemade Apple Cider Caramels?
You can keep these caramels at room temperature for up to 3 weeks. I don’t think they will be around that long, though!
Make More Fall Recipes!
Best-Ever Pumpkin Bread Apple Fritters Caramel Apple Upside Down Cake
And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below!
