Caramel Apple Caramels

Super concentrated spiced apple cider turns this creamy, chewy caramel into a cinnamon‑laced echo of a classic caramel apple.

Course Dessert, Snack

Cuisine American

Keyword apple, award winning, blue ribbon, candy, chewy, cider, confection, egg free, fair foods, first place, nut free, wheat flour free

Category Candy, Confections

Baking Ambition Adventurous

Prep Time 45

Resting Time 12

Total Time 12 45

Servings

Calories 47kcal

Line an 8x8 inch pan with non-stick foil or parchment paper.
In a small saucepan, reduce the apple cider to 24-30ml - it will be a dark, syrupy consistency providing super concentrated flavor
300 ml spiced apple cider
While it is reducing, combine the heavy cream, butter and vanilla bean paste, set aside
240 g heavy cream, 28 g unsalted butter, 10 ml vanilla bean paste
In a medium saucepan, combine the sugar, water, corn syrup and salt. Heat over medium heat, swirling the pan occasionally until it is a rich amber color.
240 g sugar, 120 ml water, 60 ml light corn syrup, 1/2 tsp vanilla salt
Remove from the heat and immediately add cream mixture and the reduced apple cider - stir to combine (the mixture may bubble furiously and rise in the pan and temperature will drop significantly).
Return to the heat and cook, stirring frequently, until it reaches 255°-258°F. Remove from the heat and pour immediately into your prepared pan. Allow the caramel to set over night at cool room temperature before cutting into 1" squares and wrapping.

Shaping the caramels: If you’d like to mold the caramels, pipe the hot mixture into small silicone molds (I used 1‑inch apple‑shaped cavities). The caramel is extremely hot, so wrap your piping bag in a folded paper towel for insulation. Let the caramels set overnight, then unmold and wrap individually. If they don’t release easily, freeze the mold for about 20 minutes before unmolding.
Tinting the caramel: To give the caramels a soft red hue, add 4–6 drops of an oil‑based red food coloring immediately after removing the caramel from the heat, just before pouring into the pan or piping into molds.
Why the cooking temperature is higher: This caramel cooks to a slightly higher temperature than classic soft caramels to account for the extra moisture and sugar from the cider reduction. Even though it’s only about 2 tablespoons, it meaningfully shifts the caramel’s structure. If cooked to the traditional 245°–250°F, the candies will still taste wonderful but will be softer and may flatten slightly when stored at room temperature.