Homemade Apple Cider Caramels

Why you’ll love it

• Real apple flavor: reduced fresh cider gives every caramel a tangy, fruity punch.
• Soft and chewy, not hard, and they do not stick to your teeth.
• Perfect for gifts: one batch makes 64 caramels for about 15 cents each.

Quick facts

Ingredients

For the cider reduction

• 4 cups (960 ml) fresh apple cider (unfiltered, not sparkling or hard cider)

For the caramels

• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 1/3 cup (80 ml) light corn syrup
• 1/2 cup (120 ml) heavy cream
• 6 tbsp (85 g) unsalted butter, cut into pieces, plus a little for the pan
• 1 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/2 tsp fine sea salt
• Flaky sea salt, for topping (optional)

Step-by-step method

1. Reduce the cider. Pour the cider into a wide, heavy pot that holds at least 4 quarts (4 liters). Boil over high heat, stirring now and then, 35 to 45 minutes, until it is reduced to about 1/2 cup (120 ml) and looks dark and syrupy. Pour it into a heatproof measuring cup to check; if you have more, keep boiling.

2. Prepare the pan. While the cider reduces, line an 8-inch (20 cm) square pan with two crisscrossed strips of parchment paper, leaving the ends hanging over the sides as handles. Lightly butter the parchment. Mix the cinnamon, allspice and fine sea salt in a small bowl.

3. Combine the caramel. Return the reduced cider to the pot off the heat. Add the butter, granulated sugar, brown sugar, corn syrup and cream and stir until combined.

4. Cook to temperature. Clip a candy thermometer to the side of the pot, making sure the tip is in the mixture but not touching the bottom. Cook over medium heat, stirring gently and constantly with a heatproof spatula, until the caramel reaches 250°F (121°C), 10 to 15 minutes. It will bubble up, thicken and turn a deep amber.

5. Add the spices and pour. Remove the pot from the heat right away and stir in the spice and salt mixture. Pour the caramel into the prepared pan without scraping the bottom of the pot. After 10 minutes, sprinkle with flaky salt if you like.

6. Cool and set. Let the caramel cool at room temperature until firm, about 2 hours (or 1 hour in the refrigerator).

7. Cut and wrap. Lift the caramel out using the parchment handles. With a lightly buttered sharp knife, cut it into 8 strips and then into 8 pieces each, for 64 squares. Wrap each one in a small square of wax paper and twist the ends.

How to know it is done

The caramel is ready when the thermometer reads 250°F (121°C). To double-check, drop a little into a glass of very cold water: it should form a firm but pliable ball that holds its shape and feels chewy when pressed. Once cooled, the caramels should hold a clean edge when cut and feel soft and chewy, not sticky or hard.

Tips for the best result

• Use fresh, unfiltered cider from the refrigerated section or the farmers’ market: it has the strongest apple flavor.
• Test your candy thermometer in boiling water first. It should read 212°F (100°C); if not, adjust the target temperature by the difference.
• A few degrees change the texture: 245°F (118°C) gives very soft caramels and 255°F (124°C) gives firmer ones.
• Do not scrape the bottom of the pot when pouring; that layer can be grainy or overcooked.

Variations and substitutions

• Salted caramel apple: increase the fine sea salt to 3/4 tsp and finish every caramel with flaky salt.
• Pecan caramels: stir 1/2 cup (55 g) chopped toasted pecans into the caramel with the spices.
• Chai spice: replace the allspice with 1/4 tsp ground ginger and 1/8 tsp each ground cardamom and cloves.
• No corn syrup: use the same amount of golden syrup or honey; honey adds its own flavor and browns a little faster.
• Caramel sauce: stop cooking at 225°F (107°C) and pour the caramel into a jar for a spoonable apple cider caramel sauce.

Make ahead

These caramels are perfect for making ahead: cook, cut and wrap them up to 2 weeks before a party or before giving them as gifts. You can also reduce the cider up to 3 days ahead and keep it covered in the refrigerator until you are ready to cook the caramel.

Storage and reheating

Store the wrapped caramels in an airtight container at cool room temperature up to 2 weeks, or in the refrigerator up to 1 month. For longer storage, freeze them in a sealed bag up to 3 months and thaw at room temperature, still wrapped, so they do not get sticky. No reheating needed; let refrigerated caramels sit 10 minutes before eating so they soften.