Description
Deliciously soft and chewy Apple Cider Caramels infused with warm spices like cinnamon, nutmeg, and cloves, perfect for a cozy treat or gift. These caramel candies boast the sweet tang of reduced apple cider combined with rich cream and butter for a unique autumn-inspired flavor.
Ingredients
Scale
Apple Cider Reduction
- 2 cups apple cider
Spice Cream Mixture
- 2/3 cup heavy whipping cream
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- pinch ground cloves
Caramel Base
- 1 1/2 cups granulated sugar
- 1/3 cup heavy whipping cream
- 3 tablespoons water
- 1/3 cup light corn syrup
- 1/2 cup butter, cubed
Optional
- Maldon flake salt, for sprinkling
Instructions
- Reduce cider: In a saucepan, bring 2 cups apple cider to a boil and simmer for 30 minutes or until reduced down to 1/3 cup. Remove from heat and set aside to cool.
- Prepare spice cream mixture: In a small bowl, combine 2/3 cup heavy whipping cream with 1 1/4 teaspoons cinnamon, 1/4 teaspoon nutmeg, a pinch of ground cloves, and the cooled reduced apple cider. Set aside.
- Make caramel base: In a heavy-bottomed saucepan, combine 1 1/2 cups granulated sugar, 1/3 cup heavy whipping cream, 3 tablespoons water, and 1/3 cup corn syrup. Cook over low heat, stirring occasionally until the sugar dissolves, about 10 minutes.
- Cook caramel to 230°F: Insert a candy thermometer and simmer the syrup, without stirring, until it reaches 230°F.
- Add spice cream mixture and butter: Remove the pan from heat and vigorously whisk in the cider and cream mixture until combined. Add 1/2 cup cubed butter and stir until fully incorporated.
- Cook caramel to 244°F: Return the pan to low heat and cook, stirring frequently, until the candy thermometer reads 244°F. After reaching 244°F, cook for an additional 2 minutes while stirring to achieve the right caramel consistency.
- Pour into pan: Remove from heat and pour the hot caramel into a parchment-lined 8×8 inch pan coated with butter or cooking spray. Let the caramel cool completely at room temperature or refrigerate until firm.
- Cut and wrap: Once set, cut the caramel into squares or rectangles and individually wrap each piece in wax paper. Store in an airtight container or refrigerator for up to 3 weeks.
Notes
- Use a heavy-bottomed saucepan to ensure even heat distribution and prevent burning.
- A candy thermometer is essential for achieving the correct caramel texture and avoiding grainy candy.
- If you like salted caramel, sprinkle Maldon flake salt over the caramel immediately after pouring it into the pan and before it sets.
- Make sure to reduce the apple cider fully to concentrate its flavor for the best taste.
- Use parchment paper that extends over the pan edges to make it easier to remove the caramel block for cutting.
- Store caramels in a cool, dry place or refrigerate if your home is warm to prevent melting.
Nutrition
- Serving Size: 1 piece
- Calories: 90 kcal
- Sugar: 12 g
- Sodium: 15 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 0.3 g
- Cholesterol: 15 mg
