Apple Cider Caramels | Episode 349


YIELD: Serves about 40 caramels - Prep: 2 H 10 M - Cook: 15 M - Total: 2 H 25 M


  • 800 ml apple cider (without alcohol)
  • 1 tsp cinnamon powder
  • 100 g unsalted butter, cut in cubes
  • 150 g granulated sugar
  • 150 g light brown sugar
  • 80 ml heavy cream
  • 1/2 tsp salt
  • Flaky sea salt for top, optional


1. Boil the apple cider with cinnamon in a saucepan over high heat until it is reduced to a thick syrup, it takes about 30 minutes. Stir occasionally. 
When the apple cider is reduced, remove it from the heat.

2. Line an 8-inch straight-sided square baking pan with 2 sheets of parchment paper.

3. Combine apple cider with ingredients: Slowly stir in the heavy cream until well combined, then stir in the butter, sugars, and salt.
Return the pan to medium heat and let it boil, stirring often, until a tiny spoonful dropped into ice-water becomes firm but still able to be plied into a ball. 

4. Remove caramel from heat, stir it for 30 seconds to get rid of the bubbles and pour caramel into the prepared baking dish. Allow to rest at room temperature until caramel is set about 2 hours (or faster in the fridge)

5. Transfer the block to a cutting board, using the parchment paper sling. Oil a knife and cut the caramels into 1/2-inch stripes with a little space between them  Cut each stripe into 1-inch pieces. Sprinkle with coarse salt if you like and wrap each caramel in parchment paper. 


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