The apple cider goes into the pan first, simmered down until it concentrates into something almost jammy. That reduction becomes the backbone of the caramel, carrying its fruit flavor through the butter, cream, sugar, and cinnamon that follow. Flaky salt finishes each piece. A heavy-bottomed pan and a candy thermometer are the two non-negotiables; patience is the third.
Wrapped in parchment or wax paper, shared after dinner, or enjoyed during the day. This is a small-batch recipe; enough to fill a small tin or share between two over the course of an evening or two, without committing to a full confectionery production. The yield is modest. The flavor is not.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Apple cider
- Cream
- Butter
- Granulated sugar
- Brown sugar
- Cinnamon
- Coarse sea salt
How to Make Soft Apple Cider Caramels
Step 1 – Pour the apple cider in a pan with a heavy bottom and bring to a boil. Reduce to a simmer and reduce the apple cider to a thick and syrupy substance of about 2-3 tablespoons.
This process may take about 20-30 minutes. Stir frequently.
Step 2 – Remove the pan from the heat and add cream, butter, granulated sugar and brown sugar; stir.
Bring back to a boil until the temperature reaches 252°F.
Step 3 – Add cinnamon and salt and stir to distribute evenly and the liquid caramel is no longer bubbling. (bubbles will migrate into the caramels, so they are not welcome).
Step 4 – Pour the caramel into a mini loaf pan, lined with parchment paper. Place in the fridge for about 1-2 hours.
Step 5 – After about 30 minutes in the fridge, sprinkle the caramel with flaky (sea) salt for an additional crunch and flavor.
Step 6 – Pull at the parchment paper sling and place the caramel on a cutting board. Cut the caramel into 1×1.5″ rectangles or 1×1″ squares.
Wrap each caramel in parchment paper or wax paper. This way the caramels don’t run together when they get a little too warm.
Preferable, keep the caramels in the fridge if you like them chewy.
If you like the apple cider caramels to be soft, keep them in an airtight container at room temperature.
Other Sweet Snacks to Try
Soft Apple Cider Caramels
Pin Recipe FacebookIngredients
- 2 cups apple cider
- 1/4 cup butter
- 2.5 tablespoons cream
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1 teaspoon salt, flaky, and more for garnish
Instructions
- Pour the apple cider in a pan with a heavy bottom and bring to a boil. Reduce to a simmer and reduce the apple cider to a thick and syrupy substance of about 2-3 tablespoons. This process may take about 20-30 minutes. Stir frequently.
- Remove the pan from the heat and add cream, butter, Granulated and brown sugar and stir.
- Bring back to a boil until the temperature reaches 252°F.
- Add cinnamon and salt and stir to distribute evenly and the liquid caramel is no longer bubbling. (NOTE 1)
- Pour the caramel into a mini loaf pan, lined with parchment paper. Place in the fridge for about 1-2 hours.
- After about 30 minutes in the fridge, sprinkle the caramel with flaky (sea) salt for an additional crunch and flavor.
- Pull at the parchment paper sling and place the caramel on a cutting board. Cut the caramel into 1×1.5″ rectangles or 1×1″ squares.
- Wrap each caramel in parchment paper or wax paper. This way the caramels don’t run together when they get a little too warm. (NOTE 2)
Notes
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- Make sure you stir the caramel until all the bubbles popped. If you have bubbles in your liquid caramel at the time you pour it in a cake pan, these bubbles will show up in the final soft caramel.
- Wrapped caramels are a really nice gift.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.