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
What about making this caramel for using Caramel Dipped Apples? I would imagine the temperatures would be different?? I make caramel apples all the time…even for sale!
So, too little too late I know, but I just found this recipe this morning and reading the comments had to share two things – first, if you're making caramels to take to a party or something and don't want to wrap, buy those little candy paper cups and just cut the caramels and drop them in. They look really cute on a tray. You know, the paper cups that look like really mini cupcake cups – it takes a LOT less time.
And calibrating a thermometer sounds like something hard, or that you'd have to call your county extension office to handle. All it is is a fancy way of saying "stick your thermometer in a pan of water, put the pan on your stovetop and watch to see what temperature water boils on your thermometer." This can be different on different days of the week depending on air pressure (storms rolling in, etc.) So it's good to do periodically if your candy needs to be just the same each time you make it. Then you adjust your recipes accordingly. Most recipes assume water boils at 212. If yours boils at 209, then take three degrees of the temperature your candy cooks to. You get the picture. Anyway, easy peasy. Happy candy making! I can't wait to try these!
Delicious recipe! Can't wait for your book to arrive:)
I have now made these twice. Very yummy! I added a teaspoon of salt the second time I made them because a bit of salt tends to intensify flavors and I wanted to taste the apple a bit more. I think it helped. Also, I used my rotary paper cutter to cut the wax paper squares the second time and it took only about 5 minutes to cut 100 or more perfect little squares. Also, the second time I made them, I used the method I usually use to make caramel because cooking on low heat took HOURS! I just brought the first set of ingredients to a boil over medium heat (instead of waiting for it to reach 234 degrees) then slowly added the next set of ingredients and continued cooking on medium to medium-high, stirring continually until it reached hardball stage (a little tiny bit hard on outside when you bite it after pouring a bit into really cold water). That way you don't have to deal with a candy thermometer which may or may not be accurate and it took about a quarter of the amount of time to make, although there is a bit more stirring. They turned out just like the slow way!
I made several batches of these for Christmas gifts. The recipe worked perfectly and everyone raved about them! Thanks for sharing such a great recipe.
Brooke! Yay!!! I'm so excited they worked! 🙂 You know, I probably wouldn't double it, just because candy can be so tempermental and you just never know these things, you know? You could, however, make twice the cider syrup that you'd need so you wouldn't have to boil that down twice; that would save you a ton of time.
Kate! This recipe ROCKS!! I had never made caramels before but this was so easy and they taste awesome! They remind me of those Caramel Apple Suckers! YUMMY! Thanks for sharing this.
p.s. Can I double this or would that mess things up?
My Update from my blog
(4kowboys.blogspot):
I finally decided to give the recipe one more (or 3) try. I did everything per instructions. It still didn't work out for me and was gooey. I scraped everything off of the parchment paper into the pot, boiled to hardball stage, poured it back in the prepared dish and let it sit. It didn't work. Again, I scraped it back off of the parchment paper, boiled it to hardball stage, poured it back into the prepared dish and let it sit. Once again, it didn't work. It almost did. I could at least cut it, but then it would just blob out onto the paper and not hold its form. So I did the above process again, letting it simmer at the hardball stage for 5 minutes and FINALLY… we have caramels!! My only thought is that there is to much liquid in this recipe that it needs to boil for awhile at a low temp to hardball stage. This is the only thing I can think of. Though I didn't get caramels the first time out doing it again, I did get caramels. My husband is very proud of me for my patience and persistence with this recipe. The end result is delicious!
Anna, you're hilarious. And yes, a genius. Also, my new official theme of this holiday season is, "Cut your own damn caramels."
For example:
"Kate, I know it's last-minute, but could you please bring 300 decorated cupcakes to the party tonight?"
To which I would reply, "Cut your own damn caramels!"
I had to come back and comment again…I just licked the pan clean and this is amazing. I had set a tiny bit onto the side to check the set, and it set up beautifully. Also, I saw caramels at a gourmet shop being sold in logs. Like a 9"x.5"x.5" square log wrapped up in parchment and a pretty sticker keeping the center from unwinding and two little ribbons on the ends. Kind of like a cut your own damn caramels system and since I too hate the individual wrapping part, I'm going with the logs. Think about it. It's genius.
Okay, so I have a pan of this amazing stuff cooling on my table now. My house smells fantastic, definitely beats the stuffing out of any scented candle out there, but I have a problem. I keep wanting to taste it. And I know that if I try, I'm going to burn the heck out of my fingers and my mouth, not to mention that I'll ruin the perfectly smooth caramel, but it looks so beautiful! So here I am, trying to keep myself busy and blaming you for my current predicament. Sigh…how long did you say to let these cool? Are we there yet?
Jasey–It seems like mine takes about 30 minutes.
Alexis–Thanks for the heads up! 🙂
Just wanted to share, I was doing some research on candy and it said that for every 1000 feet above sea level you should decrease the temp by 2 degrees for making candy. So like my elevation is 4865 so I should decrease the temperature by almost 10 degrees. Anyhoo, just wanted to share!
How long does it take to make a batch for everyone else? Just wondering if i am really slow!!!
Kate, I left the link in my previous comment, if you want to read/see pictures. It isn't humid here. We have the heater on day/night and everyone is getting shocked, lol. I know it's pretty dry in here (which reminds me that I need to water my plants…)Anyway, we boiled (and I had my husband help me becuase I am soooo impatient when it comes to candy making)until these temps. in the recipe. I think it really just needed boiled longer or until the hardball stage for it to work. 248 is just under that, and I think about 260 on our candy thermometer is the hardball. This is the only think I can think of. I used the same ingredients as posted and didn't change anything. It doesn't matter. I canned it into carmel apple topping and the rest is being spooned out of the bowl. lol. It was harder on top, but gooey (very gooey) underneath.
These sound amazing, I can't wait to try them. Can the recipe be doubled???
4*KowBoys–That's so weird! Can you tell me a little more about what happened/what it looked like? Did it ever reach the temperature and they just didn't set up? Did you have a lot of humidity yesterday? Sometimes that can affect how candy turns out. I'm sorry it didn't work!!
Holy cow, I decided to trust the temperatures in the original recipe (you girls have never led me astray yet!) and they are DIVINE!!! I seriously wrapped one, ate one, wrapped one, and ate one. My husband couldn't believe how few caramels the recipe made . . . but yeah, it's because I ate the rest. 🙂 THANK YOU for another killer recipe.
Well, I just attempted to make these yesterday (all day long), and they were not a success. They taste GREAT, but mine would not turn into caramels. I have made caramels before with success, so I am not sure which part of this recipe went wrong? Oh well, I turned it into some great Caramel Apple Topping for Ice Cream.
http://4kowboys.blogspot.com/2010/12/apple-cider-caramels-or-not.html
Guinea Pig Club–Yeah, they do that. 🙂 You can let them stand in the pan for a few days, but as soon as you cut them, you have to wrap them or they'll morph back into each other. I'm sorry!!
Okay I had a bit of a problem. After they cooled I cut them (I let them cool for several hours) – and then put them into another container without wrapping them (was gonna do it later). They morphed into a huge blob of caramel. I'm assuming they should hold their shape right? Any suggestions on what I did wrong? Love the flavor. Thanks!!!
Laura, you're probably done by now, but if 228 works for your grandma's caramels, use it with this one, too–it's a reflection of your relative humidity, elevation, etc. and it will still work for these ones.
As for the apple cider getting stuff in it, I would just taste it–if it tastes fine, it's probably some of the natural particles, but if not, it proabably burned.
Yikes. I just boiled down my simply apple, and it has all these chunks in it now. Is that normal? Should I strain those out? Or did I burn it somehow and need to toss it?
I am dying to make these for my students. However, I am nervous about the temperature. I have made my grandma's caramels lots of times, but I bring the temperature to 228 and the texture is perfect. Maybe this is a dumb question, but would it make sense to be that difference because of the different ingredients?
I made these the other night and they turned out awesomely! So delicious. A little on the squishy side, so I know to cook them a tad longer next time, but still totally yummy. And because I was too lazy to buy the proper ingredients, I also made them with golden corn syrup (it's what I had), subbed in a half cup of brown sugar for white (ran out of the white) and used margarine instead of butter, and they still turned out. They really might be fool proof!
Bonnie–That's totally up to you. If they're soft enough to hold their shape, you can definitely cut them and wrap them. If not, you can always snack on them yourself and then cook them a little longer next time. 🙂
Just made these and they turned out perfect, even with two little helpers helping!! Thanks!!
never mind, just saw your earlier response 🙂
BUT, are they salvageable… or do I need to start over?
I need help, I've let the caramel cool but they seem a bit too soft. What should the consistency be like?
Can't wait to try these!