Confections

November 19, 2023

Apple Cider Caramels

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These soft apple cider caramels with notes of cinnamon, ginger, nutmeg and all-spice offer autumn in a bite. These flavourful confections are bold, fruity and chewy. Wrap them in parchment paper twists and they turn into a sweet homemade gift for loved ones during the holidays!

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Tips

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Soft Caramels

These soft caramels do tend to spread so I recommend storing them in the fridge to help them retain their shape.

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Gifting Homemade Sweets

Looking for homemade gift ideas? Although these apple cider caramels fit well with fall, you can continue making them well into December. I'm sure these sweets will make thoughtful gifts come the holidays. Wrapping them in brown parchment paper gives the treats a nice rustic look.

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Ingredients

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apple cider

granulated sugar

brown sugar

35% whipping cream

unsalted butter

cinnamon

ginger

nutmeg

all-spice

pure vanilla extract

flaky sea salt

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Equipment

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Kitchen scale

Loaf pan

Cooking spray

Parchment paper

Medium saucepan

Candy thermometer

Wooden mixing spoon

Cutting board

Knife

spoon

½ tsp, 1 tsp

Measuring cup 

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Bon appétit!
xo

Ariane

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Apple Cider Caramels

These soft and chewy apple cider caramels with notes of cinnamon, ginger, nutmeg and all-spice offer autumn in a bite. Wrap them in parchment paper twists and they turn into a sweet homemade gift for the holidays!

Author:

Ariane | Miel et Ganache

Prep:

min

cook:

50

min

total:

min

Print It

Ingredients

  • 2 cups apple cider
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup 35% whipping cream
  • ¼ cup (½ stick) unsalted butter
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • ½ tsp all-spice
  • 1 tsp pure vanilla extract
  • Flaky sea salt

Instructions

  1. Spray a loaf pan with cooking spray and line it with parchment paper.  Set aside.
  2. Pour cider in a medium saucepan.
  3. Bring to a boil.
  4. Reduce to a simmer for 30 minutes while stirring frequently, until you end up with ¼ cup of cider.  The cider should be thicker and syrupy.
  5. Remove the saucepan from the heat.
  6. Add the granulated sugar, brown sugar, cream and butter to the saucepan.
  7. Bring to a boil until the mixture reaches 252°F.  Do not stir!
  8. Remove the saucepan from the heat.
  9. Stir in the cinnamon, ginger, nutmeg, all-spice and vanilla until smooth and creamy.
  10. Pour the caramel into the prepared pan.
  11. Place the pan in the fridge for 1 hour to let the caramel set.
  12. Sprinkle flaky sea salt over the caramel.
  13. Remove the caramel from the pan and place on a cutting board.
  14. Coat a knife in cooking spray.
  15. Slice the caramel into 30 pieces.
  16. Store in an airtight container in the fridge for up to 1 month.

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Bonjour, I’m Ariane!

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January 30, 2023
Marjolaine Bourget
I’ve only tasted 2 of two of your recipes so far but this one is by far my favourite! Shortbread always reminds me of my time in Scotland!
January 30, 2023
Marjolaine Bourget
Very chocolaty (is that even a word?) and very delicious! Thanks for letting me and The Peanut taste!
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