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Apple Cider Caramels

Rich, chewy caramels made with yummy apple cider and spices. And it's so simple to make!
Prep Time20 mins
Cook Time20 mins
Total Time2 hrs 40 mins
Servings: 48 Caramels


  • 1 cup heavy cream
  • 1/4 teaspoon salt
  • 4 tablespoons butter unsalted
  • 1 cup sugar
  • 1/4 cup apple cider
  • 1/2 cup light corn syrup
  • 1 teaspoon apple pie spice
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons flaky sea salt (for sprinkling)


  • Prepare an 8x8 square pan by lining it with parchment paper and spraying with cooking spray. The best way to do this is to get two long, narrow sheets of parchment paper and criss-cross them over the pan, with some paper hanging over the edges. This makes it easy to pull the caramel out of the pan to cut it. Set aside.
  • Add cream, 1/4 teaspoon salt, and butter to a small saucepan. Place on stove and turn on heat to medium low. Heat through until butter is melted and then turn off heat. Set aside.
  • Add sugar, apple cider, and corn syrup to a 4-quart saucepan and stir until combined. Use a spatula to scrape all the sugar granules from the side of the saucepan. This will keep the caramels' texture smooth.
  • Add a candy thermometer to the sauce pan so that the tip is emerged in the caramel and clip to the side of the sauce pan. Turn heat to medium to begin the caramelization process. Do not stir at all during this step. The mixture will begin to bubble and the temperature will slowly climb. The color will begin to change after 250 degrees but don't remove it from the heat until about 295-300 degrees. This will ensure that the caramels are a deep golden brown.
  • Remove from heat and remove thermometer. Add warmed cream mixture to the caramelized sugar. Slowly whisk the mixture together. Be very careful in this step! The mixture will bubble violently and triple in size. Add thermometer back to the combined mixture.
  • Heat combined mixture over medium heat until it gets to about 245-250 degrees. Do not stir! As soon as it gets to the desired temperature, remove from heat and immediately sprinkle in apple pie spice and vanilla and whisk together. Pour into prepared pan.
  • Let caramels cool down and set for a few hours, preferably overnight. If you're in a rush, you can place them in the fridge until solid. Sprinkle with flaky salt before cutting.
  • Cut parchment paper or waxed paper into 48 4x4 squares. This will be used to wrap the caramels. Once caramels are set, cut into 8 long strips and then 6 strips the other direction. This will give you 48 caramels. Place each caramel on a parchment paper square, roll them and then twist in the opposite direction. Repeat with remaining squares.


Recipe developed with help from The Kitchn