Sweet, salty and perfectly soft and chewy apple cider caramels that are loaded with fall flavor. This delicious treat tastes like spiced apple cider and is a must-make this season!
This apple dessert reminds me of my favorite caramel apple or caramel apple cider, but in apple cider candy form! I love this fall treat just as much as my caramel apple pie bars!
Table of Contents
Soft Apple Cider Caramels
These apple cider caramels are a fun fall twist on my favorite homemade caramels. They’re just as soft and delicious, but are packed with a punch of fall flavor thanks to the added apple cider, cinnamon, nutmeg and cloves.
If you’ve never made your own caramel from scratch before, this is a great recipe for you to follow. I’ve included helpful tips and tricks that I’ve learned along the way that result in the most perfect apple cider caramels you could dream of.
Cooking Caramel on the Stove
Homemade caramel on the stove takes a bit more work than my microwave caramels, but it’s definitely worth the extra effort! It isn’t hard, but it can be time consuming. Making caramels requires your undivided attention, otherwise you’ll end up with a very sad and burnt batch of caramels.
Here are some helpful tips I have learned along the way when making this apple cider caramel recipe:
- Use a candy thermometer. This is KEY when making homemade caramels. Insert the thermometer in the pan with the caramel mixture and keep an eye on the temperature the whole time. You want the temperature to reach 244°F before removing the pan from the heat. Make sure it doesn’t get any hotter than that, or else it will burn!
- Cook on low heat. Simmering the mixture on low helps prevent the caramel from burning. It takes a little longer for the temperature to rise, but it gives you way more control.
- Keep stirring. Continuously stir the mixture the ENTIRE time while cooking so that the caramel doesn’t stick to the bottom of the pan and burn.
HOW TO TEST IF YOUR CARAMEL IS READY
Although we’re using a candy thermometer, I also like to use this easy method to double check that the caramel is ready. Simply scoop out a teaspoon of the caramel from the pan and drop into a small glass of ice water. If it’s ready, it should form a firm ball. If the texture is still liquidy, keep it on the heat for another minute or so and try again.
Tips for the Best Apple Cider Caramels
- Apple cider. Make sure you get apple cider, not apple juice. It will make a difference. Apple cider isn’t clear like apple juice and still has all the apple pulp in it. It will make for a much better flavor, I promise! You can even make homemade crockpot apple cider if you have the time.
- Butter the pan. Before you pour the caramel mixture into the pan to set, make sure to add a sheet of parchment paper and then coat with butter or nonstick spray. You don’t want your caramels to stick!
- Salt. To boost the flavor even more, sprinkle some sea salt over the top. I especially love maldon flake sea salt…it’s the best!
- Cutting into pieces. A buttered or plastic knife works best to cut the caramel. You may cut into square or rectangular pieces, depending on your preference.
Wrapping and Storing
These apple cider caramels make a great neighbor gift idea or holiday dessert for a fall or winter party. Simply cut them into squares or rectangles, then wrap each piece in wax paper or cellophane (cut into 3×6-inch squares).
They will stay fresh in an airtight container or in the refrigerator for up to 3 weeks. These caramels are the perfect make-ahead gift that taste just as fresh and delicious as the first day you made them!
More fall desserts we love include toffee caramel dip, caramel popcorn balls and Snickers caramel apple pie!
More Apple Desserts
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Apple Cider Caramels
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Ingredients
- 2 cups apple cider
- 1 cup heavy whipping cream , divided
- 1 ¼ teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- pinch ground cloves
- 1 ½ cups granulated sugar
- 3 Tablespoons water
- ⅓ cup light corn syrup
- ½ cup butter , cubed
Optional: Maldon flake salt, for sprinkling
Instructions
- Reduce cider. In a saucepan, boil 2 cups apple cider for 20-30 minutes or until it is reduced down to 1/3 cup. Set it aside to cool.
- Combine. Line a 8×8" pan with parchment paper. Coat with a bit of butter or cooking spray and set aside. In a small bowl, combine 2/3 cup whipping cream, 1 1/4 teaspoons cinnamon, 1/4 teaspoon nutmeg, pinch ground cloves and reduced apple cider. Set aside.
- Make caramel. In a heavy-bottomed saucepan, 1 1/2 cups sugar, 1/3 cup whipping cream, 3 Tablespoons water, and 1/3 cup corn syrup. Cook over low heat until the sugar dissolves (about 5-10 minutes). Insert a candy thermometer and simmer until the syrup reaches 230°F.
- Combine caramel with apple cider mixture. Remove pan from heat and whisk in the cider and cream mixture. Add 1/2 cup butter and combine until fully incorporated. Return the pan to heat and re-insert candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 244°F. Once temperature reaches 244°F, cook for 2 more minutes.
- Pour into pan. Remove the pan from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator.
- Wrap in wax paper. Once cooled, cut the caramels into squares or rectangles and wrap each caramel in wax paper. Store in an airtight container or in the refrigerator for up to 3 weeks.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
Store caramels at room temperature for up to 3 weeks. If you like your caramels with a chewy texture, you can store them the refrigerator.
If you would like to use this as a dip for apples that could work too! For a sauce, you will want to stop at the ‘thread stage’ which is 230°F. Once it gets to 244°F, the ‘firm ball’ stage, it will solidify as it cools.
Yes, you will want to dip the apples into the apple cider caramel instead of pouring it into a pan. It will make the best gourmet apples!
Categorized as: American, Candy + Fudge, Christmas, Desserts, No-Bake, Nut-Free, Stovetop, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Oops forgot to write my comment…anywho I tried this recipe last night and woke up this morning to still creamy not hardend caramal. What did I do wrong?
Made these for my new neighbors and they we’re delicious! Thank you for a recipe that combines two amazing fall flavors!
I’m glad you enjoyed them Chelsea! I love the recipe as well! :)
I just made a double batch of these and they filled a small cookie sheet. It took forever for them to kick the plateau at about 238F, but I actually ended up cooking them to about 255-ish (I stopped paying close attention) because I wanted them to be a little firmer. I cooled them and found them to be pretty darn sticky when cutting/wrapping them (and threw in the towel halfway through. There’s a big roll of caramel wrapped in wax paper and sealed in a ziploc in my fridge.). I threw one in the freezer (since I’d been working with them for a while) and couldn’t get it off the paper. The ones in the fridge were a liiiittlelot sticky and soft in the mouth. I think I might go up to 260 if I make them again. They taste great, though, so thanks for sharing your recipe!
I made these yesterday and they are so delicious—the absolute perfect treat for fall! However, after cooling completely, they never became fully firm. If I keep them in the freezer, they stay solid, but if they sit at room temperature, they get very soft. I’m wondering if this is a common problem when making caramels and at what point the error was made. Thank you!
I made these last year and will again for Thanksgiving. Perfect Autumn flavors and very pretty wrapped and displayed in a holiday bowl. Bowl will require frequent visits!
These look amazing! I’m actually making these NOW & just noticed the directions call for All Spice but no All Spice is listed in the ingredients! How much All SPICE do I need??? Thanks so much.
I just bought all of the ingredients that you have listed in the picture, but in the directions you say to use cider not juice. The Simply Apple is a juice, not a cider. Is that what you used, or should I go exchange it? Also, how much allspice do you recommend?
These caramels look soooo good!!! They sound absolutely delicious and they look perfect! :)
I agree, they are the perfect twist to caramels for fall! :)
Oh good grief. Hit the comment button too fast, like a total tard. Sorry about that. ANYWAY. Wowza. These caramels look amazing! I think I have to try this.
The instructions for this recipee calls for water but the recipee does not state how much water. I would like to make these, can you please tell me how much water to add? Thnk you.
The Allspice isn’t on there either how much of that do you use? Or did you mark that as the ground cloves? Can’t wait to try!!
Hello! We are in the process of making these, and we’re really excited! The directions say allspice, but there’s no amount listed in the ingredients list. Which is correct? Thank you!!
Yum! I am definitely making these with my new found time now that preschool has started. Thanks!
These look so yummy!
Those look delicious! I bet they taste amazing and just in time for Fall!
I could not make my computer work right so the first comment did not go through but I need to know how much water you add in. These sound great for fall.
Oops! Must have missed that one somehow! 3 tbsp water!
Yum! I love homemade caramels so much. and adding apple cider to them seems like a genius idea. These look so good!
Oops! I hit the “Add Comment” button to fast!
I am making caramel today and after seeing this recipe, I am going to make them to! Thanks for sharing and I can’t wait to try these.