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Apple cider (the American kind!) is one of those flavors that just perfectly captures the essence of fall. Mulled cider, cider donuts, cider bread, cider cocktails…the possibilities are endless.
This recipe is a twist on a classic caramel, swapping apple cider for water and adding classic fall spices like cinnamon and nutmeg. The sprinkling of sea salt on top is optional, but in my opinion caramels are always better when salted!
These sea salt apple cider caramels are perfect for autumn gifting, especially when individually wrapped in squares of parchment. When stored in an airtight container at room temperature, they will last for around two weeks.
Cider Caramel Tips & Tricks
For a stronger apple cider flavor, start with double the amount of apple cider and simmer in a small saucepan at medium heat until reduced to 100 g, then proceed with the recipe as written. Some stores also sell pre-reduced apple cider. (Though I haven’t tried it, King Arthur Flour makes a boiled cider that might work nicely in this recipe as well.)
This recipe makes one 8×8-inch (20×20 centimeter) square tin of caramels. Cut into 8 rows each way for 64 small square caramels, or cut into larger squares or rectangles.
Pre-cut parchment candy wrappers are readily available on Amazon. Although you can cut your own squares from a roll of parchment, the pre-cut wrappers are fairly inexpensive and will save you a LOT of time and effort!
Do not attempt this recipe without a candy thermometer! 250° F / 120° C is a good temperature benchmark for caramels. I cooked this batch of caramels to 253° F, which produces a somewhat firm caramel that will hold its shape, yet is still soft enough to chew easily. You can cook to a slightly lower temperature for a softer caramel, or a slightly higher temp for very firm caramels. It may take a bit of experimenting to decide on the exact temperature that works best for you.
More autumn-inspired candy recipes you might enjoy:
Pumpkin spice caramels
Spiced pumpkin seed brittle
If you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Sea Salt Apple Cider Caramels
- Total Time: 20 minutes (+ overnight to set)
- Yield: 40 caramels 1x
Description
Chewy caramel candies infused with apple cider and finished with a sprinkling of sea salt. Ideal for autumn gifting!
Ingredients
240 milliliters whipping cream
75 grams unsalted butter (5 tablespoons)
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
380 grams granulated sugar (1 2/3 cups)
60 grams corn syrup (2 tablespoons)
100 milliliters apple cider (1/2 cup)
5 grams salt
Coarse sea salt (for sprinkling)
Instructions
Line an 8×8″ (20 x 20 cm) square baking tin with parchment. Grease generously with butter, oil, or cooking spray.
In a small saucepan, warm cream, butter, cinnamon, and nutmeg.
Meanwhile, in a large saucepan combine sugar, corn syrup, apple cider, and 5 g salt, and cook to medium caramel color (about 365° F / 185° C on a candy thermometer).
Remove from heat and add warmed cream and butter mixture, then wait for a moment until the bubbles subside.
Return caramel pan to heat and cook mixture to approximately 250° F / 120° C, or slightly longer for a firmer caramel. (The caramels shown here were cooked to 253° F, which produces a somewhat firm caramel that will hold its shape, yet is still soft enough to chew easily!)
Immediately pour hot caramel mixture into prepared pan. Allow to set at least 8 hours, or overnight.
Remove caramel slab from pan and peel away the parchment. Sprinkle generously with coarse sea salt, and press it gently into the caramel.
Cut caramel slab into squares or rectangles with a sharp, well-oiled knife.
Wrap caramels in parchment squares. Store in an airtight container at room temperature for up to two weeks.
Notes
Pre-cut parchment candy wrappers are readily available on Amazon. Although you can cut your own squares from a roll of parchment, the pre-cut wrappers are fairly inexpensive and will save you a LOT of time and effort!
Do not attempt this recipe without a candy thermometer. This Taylor digital thermometer is my go-to.
This recipe makes one 8×8-inch (20 x 20 centimeter) square tin of caramels. Cut into 8 rows each way for 64 small square caramels, or cut into larger squares or rectangles.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Candy and Confectionery
- Method: Stovetop
- Cuisine: Sweets
