I love the depth of flavor in fall desserts. When you pair their sweetness with the saltiness of Maldon or Fleur de Sel flaky sea salt wonders happen (I’d highly recommend using one or the other because these caramels have a highly concentrated sweetness so I think they need some salt to balance that out).
Apple Cider Caramel Recipe
This was my first time making apple cider caramels and it won’t be my last. I love the apple flavor of cider especially when those fall spices are added (if you like cider be sure to try my easy wassail recipe). It is just one of those things that will carry memories with it, like thinking of that stroll through the pumpkin patch while holding a cup of warm apple cider in your mittens. In fact, cider is an important part of the ingredients! Just be careful when you are boiling the fresh apple cider, I learned the hard way, to keep a close eye on it during the last 10 minutes. Let’s just say my first attempt at reducing the cider (which I’d never done before) didn’t go over so well because it does begin to thicken and turn to a rich caramel-like sauce near the end, and it will rapidly begin to reduce (which I had no idea). I set a timer for 5 minutes near the end, went upstairs while I was waiting for the timer to go off, and came back to a pot filled with black mess, my daughter called it “coal.” Kinda funny, kinda sad. Oh, don’t we hate those moments though? Don’t be intimidated by making homemade candy on the stove. Make sure you use a carefully prepared pan and follow the temperature instructions to a tee. Once cooled, move the batch to a cutting board and use a sharp knife or pizza cutter to slice it into rectangular chunks or 1-inch squares. Wrap in wax paper or store in an airtight container—but remember the fridge will make them brittle! You are going to love these sweetly spiced, apple-flavored little caramel candies! They would make the perfect gift for family or friends!
