Apple Cider Caramels


Note: This recipe has been modified from when it was originally posted for greater user-friendliness, particularly in dissolving the sugar.

First of all, I hope everyone who celebrates Thanksgiving had a wonderful holiday weekend! Aside from my little girl being sick, we had a great, laid-back week full of my husband being off work, shopping, great food, working on our house, movies, and enjoying the gorgeous Louisiana fall weather!

First, we’re so excited to announce the winner of our Silhouette giveaway! The winner is Tara who said, “My 4 boys love to craft and so do I. Woo hoo we could make some cool stuff with that baby! Thanks so much for your excellent blog and all of your fun giveaways!” Congrats, Tara! Please contact us within the next 48 hours to claim your goodies!

Speaking of goodies…how about a little Christmas candy to get you in the holiday mood? I’ve made caramels at Christmas (and only at Christmas because I love to wrap them about as much as I love a good root canal which, by the way, you might experience if you eat too many of these babies!) for a good 8 years now and I have my tried-and-true recipe, which I would share except for the fact that it is one of the new recipes included in our cookbook. Well, I got a stack of recipe cards from America’s Dairy Farmers and while I normally leaf through these kinds of recipes and either toss them or place them in a stack of stuff to try at some undetermined time, there were, like, three in this particular collection that I had to try ASAP. Like this one.

If you’re scared of making candy, caramels and peanut brittle are a great place to start because they’re very forgiving (don’t even get me started on toffee’s high-maintenance diva behavior). The main things you need are:

1) A heavy pot that is quite a bit larger than the contents of the recipe.
2) A reliable candy thermometer. The good news is that these are inexpensive; think a couple of bucks at Walmart or Target.
3) Lots of oven mitts. Just in case.
4) Patience and undivided attention. Candy-making is not the time to catch up on the life and times of Shiloh Pitt-Jolie.

This caramel recipe starts out like all the others: Sugar, whipping cream, butter, and corn syrup (which is NOT high fructose corn syrup before anyone accuses me of child abuse/mass murder/crimes against humanity). But then we add in apple cider (not alcoholic cider, for our friends not in the U.S.; just the high-quality, fresh-tasting, pressed apple juice) and awesome baking spices:

You really want that concentrated apple flavor, so first, place 2 cups of apple cider into a saucepan and boil it on high until it’s reduced to 1/3 of a cup. This will take about 20 minutes, give or take based on how big of a pan you use (the bigger, the faster). Oh, and your house will smell like an amazing little Christmas-y apple factory. This step can be done ahead of time if you’d like.

Combine the sugar, some water and whipping cream, and corn syrup in a large, heavy pot. Cook on low, stirring frequently, until the candy thermometer registers 234 degrees. In the meantime, cut the butter into cubes (you could just cut it into 8 tablespoons roughly along the markings on the wrapper) and set aside. Combine the whipping or heavy cream with the spices and reduced apple cider. If you taste it, don’t be horrified; it doesn’t taste great (or good at all. Let’s be honest.), but once you mix it with the sugar and butter, it is to die for. After it has cooled, of course. Please don’t fall victim to my foolish mistakes.

After the candy thermometer reaches 234 degrees, remove the pan from heat and slowly stir in the whipping cream mixture and then add the chopped butter. Do this carefully (a long oven mitt wouldn’t be the stupidest idea here); the mixture may sputter a little. Return the pan to low heat and re-insert the candy thermometer. Cook, stirring frequently, until the thermometer reaches 248 degrees.

While the candy is cooking, line an 8×8″ square pan with parchment paper with the paper going up the sides and over the edges of the pan so the candy can be removed easily. Lightly spray it with non-stick cooking spray.

When the candy has cooked, carefully pour it into the prepared pan. Allow the caramels to cool completely on the counter or in the refrigerator.

When ready to cut, lift the edges of the parchment to remove the entire sheet of caramel. Cut the candy into 1/2″-thick strips


And then cut them again in the other direction, making a 1/2″-1/2″ candy. Of course, you can always cut these along different dimensions. I’m flexible like that.


Now comes the part I hate. Cut pieces of wax paper into squares or rectangles at least 3 1/2″-4″ on each side. Place a caramel in the center of each piece of wax paper…

and roll it up like a Tootsie Roll. Then twist each end. Like a Tootsie Roll.


It’s not so bad with the first few caramels. By the end, you will be willing your children to grow just a LITTLE bigger so they can help you wrap these stupid things. If only they weren’t so dang delicious. The caramels. Not your children.

These will stay good for a few weeks, especially if you refrigerate them in an air-tight container. They’re perfect for holiday gift giving and I guarantee you that you will get phone calls for how to make these if you send them to your neighbors/co-workers/child’s teacher.


 

 

 

 

120 comments

  1. Sounds yummy! My hubby is the caramel maker in our house – one of those do it once and it's forever your job sort of thing. I do 99% of the baking, so I don't dare learn caramel making so I can always make it his job. Ha ha!! I may have to convince him to make these. 🙂

  2. Just a thought on the wrapping of the caramels. I make huge batches of caramels every year and my husband has helped hone the wrapping process. You definitely want to use wax paper, we've tried cellophane and it doesn't stay at all. We use a small saw to cut one roll of wax paper in half, so you have two small rolls. Then I wrap the wax paper around a can, making a circle. Then if you press the circle down and cut both sides, you end up with lots of nice squares without taking nearly as much time as cutting them individually. As for cutting the caramels, line the pan that you are going to use to put the caramels in to cool with parchment paper and spray with nonstick spray. Then, when the caramels are ready to wrap, you can easily flip the pan over onto a cutting board. We've found that using a large pizza cutter is much easier than cutting individually (and much faster!). Then wrap (no short-cut for that!) This process saves us tons of time from how we used to do it. You can trip the edges of your wax paper if its too big. I can't wait to try the apple version of the caramels!

  3. Jenn–Colored cellophane could work; my only concern is that it might not stay wrapped very well. But you could give it a shot and see how it goes! 🙂

    MEnderby–Really, you can use either. There's a lot of salt in this recipe, so unsalted wouldn't be the worst idea, but I used salted butter when I made this batch and they came out deeee-lish. So I don't think it really matters. 🙂

    1. You could have some colored tissue paper and wax paper and together (making sure that the tissue is not touching caramels) wrap the caramels that way. Some color but lots more work.

  4. Jasey–I meant to include that in my post–instead of using some of the cinnamon and other spices, you can use apple pie spice. I actually DIDN'T use apple pie spice because I like being able to control the levels of the spices a little more specifically, but you totally can use it if you like it! 🙂

  5. PPS – Your picture shows apple pie spice, but the recipe doesn't use it… was it just easier to photograph this way or is there another version you played with?

  6. I think I will be making these! Yummy!

    Happy Day,
    Jasey @ Crazy Daisy
    crazyjayzplace.blogspot.com

    PS – I posted my pumpkin spice pancakes with a link to your buttermilk caramel syrup, bragging it up! My family's syrup favorite!

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