Enjoy all the flavors of fall with these chewy apple cider caramels AKA soft caramels loaded up with all the fruity taste of spiced apple cider!
Soft and Chewy Apple Cider Caramels
So, before you come at me, I KNOW that it’s not technically fall yet. But let’s be real. The second September 1st hits I’m breaking out the pumpkins, guzzling apple cider, and preparing for all the amazing flavors of fall baking. Autumn flavors are truly the best, and we’re starting things off strong with these perfectly spiced, chewy apple cider caramels.
What are apple cider caramels?
These fall caramels are easily one of my favorite things we’ve made all year. Which you know…is saying a lot (just check out the recipe index). Picture a homemade chewy salted caramel with a concentrated, spiced punch of apple cider. They’re buttery, sweet, flavorful, and seriously so tasty. I had to give them away because I couldn’t stop eating them. And I think you’re going to love them too.
Ingredients for these apple cider caramels
While caramel might require a little extra attention and skill in the kitchen, you can’t complain about the ingredients. All of the ingredients for these apple cider caramels are baking staples. And everyone should have apple cider in their fridge all fall long, so your grocery trip shouldn’t be too extensive.
How to make apple cider caramels
Erkay er yope eroo renjoy! (That’s me trying to say, ” I hope you enjoy” while I chew on one of these buttery bad boys).
Line a standard size loaf pan with parchment paper on all sides. Set aside.
Pour the apple cider in a heavy bottom medium size pot and bring to boil. Reduce to a simmer, stirring every few minutes or so until reduced to about 1/4 cup and is thick and syrupy. This took about 45 minutes for us!
Remove from the heat and add the butter, cream, and sugars.
Place back over medium high heat and bring to a boil. Boil until the mixture reaches 252°F. Do not stir while it is boiling.
Remove from the heat and use a rubber spatula to mix in the cinnamon and salt, folding the caramel until it is smooth and creamy and no longer bubbling.
Pour the caramel into your prepared pan. Place in the fridge to set for about an hour.
Sprinkle with flaky sea salt and use a very sharp knife to cut into