Candy Recipes

Apple Cider Caramels

Apple pie meets caramel in these soft, chewy candies.

Apple Cider Caramels

Hands-on: 5 to 10 min | Cook: 20 to 30 min | Yield: 64 caramels


  • 2 cups (1 pint) heavy cream or whipping cream
  • 1 cup light corn syrup
  • 2 cups granulated sugar
  • 6 tablespoons butter, salted or unsalted
  • 1/2 cup boiled cider
  • 1/2 teaspoon salt
  • 1 teaspoon Apple Pie Spice*


  1. Lightly grease an 8 inch square baking pan and line with parchment paper, leaving an overhang on opposite sides.
  2. Combine the cream, corn syrup, sugar, butter, and boiled cider in a heavy-bottom, deep saucepan. Bring the mixture to a boil over high heat, stirring to dissolve the sugar. Reduce to medium-high heat and cook until the mixture reaches 248 degrees F on a candy thermometer, 20 to 30 minutes, depending on your particular stove.
  3. Remove the pan from the heat; stir in the salt and spice.
  4. Pour the hot mixture into the prepared pan. Let it stand for 12 to 18 hours at room temperature before cutting into 1" squares.
  5. To wrap the caramels, use 6 inch squares of parchment paper. Place one caramel in the center of each square; wrap the opposite edges of the paper around the caramel and twist the exposed edges to close.


* No apple pie spice? Substitute 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon nutmeg or allspice.

For softer caramels, boil the mixture until it reaches 242 degrees F to 245 degrees F. You'll need to refrigerate the caramels once they're completely cool. Remove them from the refrigerator about 15 minutes prior to cutting and wrapping.

Apple Cider Caramel Sauce: Start by cutting all of the ingredient amounts in half. Boil the mixture to about 226 degrees F to 230 degrees F ("thread" stage on your candy thermometer). The sauce will be a spreadable consistency (like peanut butter) direct from the fridge; softer at room temperature; and will become pourable when you heat it. Store sauce for a few days at room temperature; refrigerate for longer storage. Yield: about 1 3/4 cups sauce.


Recipe and photo used with permission from: King Arthur Flour

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