I have already figured out what I’m giving everyone I know for Christmas this year. These apple cider caramels.
Once you’ve had a taste of these caramels, I can pretty much guarantee you’ll never want a regular caramel ever again. They really are that good!
With their boiled cider and spices, they taste like the perfect combination of autumn and the holidays. And an added bonus? They’re so, so easy to make! You need a deep pot, a candy thermometer and some patience. I’m possibly the least patient person in the world and I will still gladly wait for these to cook and set. Worth every second, I tell ya!
They’re soft so you won’t be breaking your teeth on overly hard caramels. They just kind of melt in your mouth. I made these a few weeks ago and just typing about them now has me wanting them. It’s really too bad the kitchen renovation going on has only reached the install the oven stage. I’m not sure I can wait two weeks for the stovetop to be installed…
I’ve been using a friends place to get in some much needed baking and cooking time but it just isn’t the same as my own kitchen. Definitely better than not being able to use one at all though!
These caramels will be the perfect addition to any holiday candy making or baking you might be doing this season. Sure to please just about anyone!
Apple Cider Caramels
Ingredients
- 2 cups (1 pint) heavy whipping cream
- 1 cup light corn syrup
- 2 cups sugar
- 6 tbsp. unsalted butter
- 1/2 cup boiled cider
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 tsp. allspice
- 1/4 tsp. ginger
Directions
- Step 1 Lightly grease an 8×8″ baking pan and line with parchment paper, leaving some hanging over the sides.
- Step 2 Combine the cream, corn syrup, sugar, butter and boiled cider in a heavy-bottom, deep saucepan. Bring the mixture to a boil over a high heat, stirring to dissolve the sugar. Reduce to medium-high heat and cook until mixture reaches 248°F, about 20-30 minutes. Remove pan from the heat, stir in the salt and spices.
- Step 3 Pour mixture into your prepared pan. Let stand at room temperature for 12-18 hours before cutting into squares. Wrap caramels in parchment paper.
