One of the main reasons I set out to make boiled cider was because I had my eye on the recipe for these caramels. While store-bought caramel candy doesn’t hold much appeal for me, I absolutely love the homemade version, and the promise of a caramel candy infused with apple flavor and warm fall spices was simply impossible for me to resist!
Besides, I just think making candy at home is fun. As long as you have a good candy thermometer it’s pretty simple too, yet the result is so impressive. These would be a really fun treat to have on the dessert table at Thanksgiving, or to bring as a hostess gift if you’re heading to other gatherings this month.
Despite an initial setback (which was totally my fault, more on that below), the caramels were everything I hoped they’d be: sweet, chewy and full of apple flavor! I just can’t get enough of the caramel apple treats this year π The only minor downside to making homemade caramels is that they need to be individually wrapped, and it’s not the most fun job. I was alone when I made these so I had to do it all myself but next time I’m enlisting helpers to make it move a little more quickly!
Here’s a quick tip for you, something I learned through the process of making this recipe – maybe it’ll come in handy sometime. The first time I made these caramels I really wanted them to be soft and chewy so I pulled the pan off the heat a few degrees earlier than the recipe indicated. Well, long story short, the caramels were too soft to hold their shape when cut. Rather than throw them in the garbage, I dumped the whole pan back into a big pot and crossed my fingers that I could simply remelt, cook to the proper temperature and have them set up again. And it totally worked! As far as I could tell, the quality didn’t suffer at all either. Score!
Apple Cider Caramels
from King Arthur Flour
{Note: Be sure to use at least a 4 qt pot – the caramel boils up quite a bit as it cooks, and you really don’t want to deal with it overflowing.}
2 cups heavy cream
1 cup light corn syrup
2 cups sugar
6 tablespoons unsalted butter
1/2 cup boiled cider
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
Spray an 8-inch baking pan with nonstick cooking spray. Line the pan with parchment paper, leaving an overhang on opposite sides to lift the caramels out. Spray the parchment with nonstick spray.
In a 4 qt saucepan (or something even bigger), combine the heavy cream, corn syrup, sugar, butter and boiled cider. Set the pan over high heat and bring to a boil, stirring occasionally to help dissolve the sugar. When the mixture reaches a boil, reduce the heat slightly and continue cooking (no more stirring at this point) until the caramel registers 248 F on a candy thermometer (how long this will take depends on a variety of factors, but figure roughly 20 minutes total).
While the caramel is cooking, combine the salt, cinnamon, ginger and allspice in a small bowl. Whisk together to make sure there are no lumps.
When the caramel reaches temperature, remove the pan from the heat and add the spice mixture. Stir to incorporate, then pour the caramel into the prepared pan. Let stand at room temperature until completely cool and set (I left mine overnight).
Use the parchment handles to lift the caramels out, and cut into 1-inch squares – a pizza cutter or sharp knife sprayed with nonstick cooking spray works well for the job. Wrap the caramels in small squares of wax or parchment paper to store.
Makes about 64 caramels
I’m scared of making candy. I have a candy thermometer, but whenever I make candy or anything that requires a candy thermometer, something goes amiss and I’m left with char or concrete. It’s nice this caramel is sort of forgiving though, that is if you undercook it π
I need to move closer to you so I can start trying your amazing creations. These sound SO good! Totally saving this to try sometime when I get up the nerve π
Gorgeous! I haven’t had good luck with caramels in the past but I think I’m gonna give it another try soon. Plus it will give me an excuse to make that boiled cider! Mmm.
Oh my gosh I have only made caramels once but that may need to chance
I agree that the wrapping is the worst part! These look wonderful- another great reason to make boiled cider!
definitely agree that these would make a great hostess gift. if i invite you over will you bring these? π
I knew you were up to something with the cider recipe. Now I get it. Oh these look soooo good!
@Natalie – Absolutely!! π
The large container of these that you left for us was gone in 2 days when I brought them in to work. They were a big hit. Everyone loved the fact that they weren’t TOO sweet and also that you could actually taste the cider. Especially after you had the caramel in your mouth for a few seconds. Delicious! Thanks again Tracey.
Love that you combined apple cider and caramel! These would make perfect gifts!
Holy cow, I want the whole batch. What a great idea, Tracey!
Sounds delicious! Do you know about how long they would last/remain fresh once individually wrapped?
This is too funny- I literally JUST left you a message on your previous post talking about King Arthur recipes requiring the boiled apple cider you made, only to find that you actually prepared it for the very same reason! You know, it doesn’t surprise me… so often when I visit your site I find recipes that were on my mind or list of must-makes. I always know that I HAVE to make something when it receives your stamp of approval! You’ve never steered me wrong! Thank you for always sharing quality recipes that work, and produce delicious results!
Sorry if I confused you by reading your posts out of order!
-Joy (Hot Oven, Warm Heart)
I’ve never made caramels and I MUST get on them. Bah! I have so many recipes of yours bookmarked, there is no way I can get them all made this fall, haha. These look simple(ish) enough though. I can’t wait to try them!
This recipe looks awesome! perfect for holiday gifts.
I made these last month. They were delicious! http://whisktogether.wordpress.com/2012/09/22/apple-cider-caramel-and-apple-teeth/
I saw some recipes in Better Homes and Gardens too I believe that use boiled cider in apple crisp and apple pie. Yum!
I need these in my life! Wow, these sound incredible!
These look so delicious, and definitely perfect for gifting this season! How long do you think they would keep for once wrapped?
These turned out great! I made them as a surprise for my daughter’s birthday & she loved them! I make regular caramels often, and this recipe was quite different….much easier, I thought! I will definitely make these again!!
@Kara D – I’d say at least a week – probably two! Definitely a good make-ahead option π
Approximately how much does this recipe make by weight? Would it be possible to do a half recipe? These sound delicious, but I find my regular caramel recipe makes so much more than I’m prepared to deal with. So much cutting and wrapping…