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.
Apple Cider Caramels
Recipe adapted by Our Best Bites from America’s Dairy Farmers
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2 c. high-quality apple cider (like Simply Apple)
1 c. heavy cream or whipping cream, divided
1 tsp. ground cinnamon*
Pinch nutmeg*
1/4 tsp. allspice*
1 1/2 c. sugar
1/3 c. light corn syrup
1 stick (1/2 c.) real butter, cubed
*If you’d rather, you can use 1 tsp. apple pie or pumpkin pie spice + 1/2 tsp. cinnamon instead of the full teaspoon of cinnamon plus the nutmeg and allspice.
Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 c. (keep a glass or silicone measuring cup handy so you can pour it out and back in again if you need to). Set aside to cool.
Line an 8″ square pan with parchment paper, making sure to leave about 1″ hanging over the edges for easy removal. Spray with non-stick cooking spray and set aside. In a small bowl, combine 2/3 c. cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside.
In a large, heavy saucepan, combine the sugar, 1/3 c. whipping cream + enough water to reach the 1/2 c. line on the measuring cup, and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees.
Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 248 degrees.
Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. Cut the caramels into 1/2″ squares and wrap each caramel in wax paper. Store in an airtight container or in the refrigerator for up to 2 weeks.
Questions & Reviews
Monica–Yeah, I took the salt out. 🙂 When I re-made them to make the directions more user-friendly, I accidentally left out the salt and I honestly couldn't taste a difference, so I decided to leave all that extra sodium out.
Okay, I made these last week and I swear there was salt in the recipe. Did you take out the salt? And I noticed you changed the directions. Thank you! My sugar, corn syrup mixture was not doing much till I added water.
Ryan and Angela–They should be pretty solid within in an hour. They might have needed a few more minutes (THIS is why candy is tricky 🙂 ).
Jenne–Yeah, it sounds like yours needed to cook for a few more minutes. Same thing; this is what's tricky about candy.
I did them but they were to soft. I like them soft but not that soft. Do I need to cook them longer at 248 ?
How long do you let these cool for? Mine is still pretty liquid-y and it's been about an hour.
I have made these twice in 3 days! The flavor is AMAZING!! My first batch turned out hard as a rock. Luckily I can pop those babies into the microwave for a few seconds and still eat them. I calibrated my thermometer thinking the problem was that. It was right on. So I compared the temp in the recipe to my grandma's caramel recipe. I went with her recipe's temperature (235 degrees) and they turned out perfect.
Panda–I'm so glad they finally turned out! 🙂
Krista–You could start with 3-4 c. of apple cider instead of 2 c.–that will intensify the apple flavor.
Virginia's Designs–Yep, it sounds like your thermometer needs to be calibrated–they probably cooked just a little too long! 🙂
Hello Our Best Bites,
I live in Far North Queensland, Australia (meaning its hotter then hell right now). I made these caramels using Nature First Apple Juice Concentrate. It was already thick and syrupy so didn't have to reduce. Cool! My only problem was that my caramels were so hard I couldn't cut them and had to break them into shards. This was my first attempt at candy of any sort. Could it be my thermometer?
Can't wait to try these! I have wrapped hundreds of caramels and my favorite is the precut foil squares available at my candy supply stores and even Michaels. Don't use the paper in between the foil sheets, the caramels will stick to them. The caramels will stick to the foil wrappers if they get too warm or not eaten within a couple of weeks. My profile pic is an example of the foil wrappers, available in several colors.
just made these… i think i need to calibrate my thermometer, but that's not my issue. i was expecting them to be a bit more 'apple-y' any ideas on how it make it a bit more concentrated on the apple-taste? i tasted the concentrated apple cider and that stuff was amazing! i want it to taste more like that…
The revised directions were amazing and my caramels turned out fantastic! so delicious! I know I will be making more!
Thank you!
Oh my goodness! These rocked my world! My husband can't stop talking about them! We used cold-pressed cider that we found at Walmart (Talbott's brand) and it was amazing.
I know cider is mostly seasonal, so I was wondering if you could use a little bit of apple oil (the stuff that you use when you make homemade suckers) in case one can't find cider?
The smell during cooking was amazing. I used pumpkin pie spice with the additional cinnamon, but next time I think ill use the suggested amounts of the seperate spices. I like to control the spices and pumpkin pie spice had a little too much of a clove flavor.
These are our new favorite carmels! Thanks so much for sharing! Also, what is the difference between a Silpat and the Rou one? When I read reviews on Amazon.com it sounded like some people used them interchangeably. Id like to get them, but didn't know if just one of them would do. Thanks so much!
This was my very first adventure in making caramels and I happy to report it was a success. LOVE the flavor (did not love the mess it created!).
Stephanie–I'm the wrong girl to ask because 98% of the time, I'd rather not have nuts in my treats. But I bet you could…I just couldn't tell you how to go about doing it. 🙂
Wow, these look yummy! I've never made candy before, but I think I'm gonna give it a try, after I get a thermometer. 🙂 Just wondering if you've ever added nuts to this recipe or if you think it'd turn out ok?
I made these last night. Delicious and pretty simple. Thanks for the recipe. Em-I live in Japan, and I don't have Simply Apple. I found Mott's Freshly Pressed apple juice, and it seemed to work well!
Yeah, I did that. I added a little tiny bit more water. It looked like syrup, but a bit cloudy (from what I could tell, it was simmering, so it was a bit hard to tell). I just decided to go with it anyways, and it seems to be working, and ya know, the cooled down caramel on the whisk and it tastes good. Lol. 🙂
Kara, are you using the revised instructions that have you add some cream, water, and 1/3 cup of karo syrup with the sugar? Because that should be enough liquid to dissolve the sugar. If you are using the revised instructions, try adding another 1/4 c. Of hot, hot water, but don't use any more than that.
Hope that helps!
My sugar isn't really dissolving like I expected to either. I wonder, depending out where we are located, will it make a difference as to how hot we need to get the sugar mixture to be? Do you know?
One person mentioned adding more water and corn syrup and it finally worked for her … so if I live in a dry climate, would that help do you think?
I faithfully attempt caramels every Christmas and they never turn out. It's tradition. But these DID! I was so amazed! I calibrated my candy thermometer first (it was 11 degrees off!) and it was so helpful to have the exact degrees rather than some vague soft ball stage directions. These are delish! I had them for breakfast. Thanks!!!
PrillwitzKolak–The announcement is in the second paragraph–her name is Tara. I'd link her profile, but the only information is her name. 🙂
I was wondering who won the Silloute?? I didnt see any postingof it. Thanks
Thanks Kate! In that case I'm going to make them tonight! 🙂
Amy–You can store these up to two weeks in an air-tight container in the fridge.
Hope that helps! 🙂
How long do these last before they get stale? I want to make them for a bake sale in advance but don't want them to be stale. Thanks!
Oooooo yummy! Hahaha i liked that you didn't wrap all the caramels… i wouldn't have either!
I love homemade caramels! Can't wait to try this recipe.
ps. Your candied coconut sweet potatoes totally rocked my Thanksgiving world!
I made these last night and they are AMAZING!!! I had never made caramel before and it was raining, but they turned out SO delicious! I am a college student and work as a Resident Assistant, so I gave these out to the girls on my floor last night and they loved them too. Thank you for all your WONDERFUL recipes! I've not yet found one I didn't absolutely love!
AJsGirls–I would just stick with parchement–you want a little bit to hang up over the sides of the pan so you can grab the whole slab of caramel and I don't think a silpat would fit in an 8×8", anyway. Oh, and thanks for the heads up on the colored wax paper!! Pre-cut would make my life so much easier, haha! 🙂
Kate:
Could you use a Silpat instead of parchment paper?
Also, at a cake/candy decorating store I have bought little pre-cut pieces of wax paper that are foil holiday colors/designs on the outside. Already cut and quite festive. 🙂 But I do like the 'rustic' look of plain 'ol wax paper sometimes, too.