Apple Cider Caramels 96.000

The Washington Post

Jun 29, 2016

Be sure to use unfiltered apple cider.

You'll need a 9-by-13-inch pan, and small squares of wax paper for wrapping the candies. It's helpful to have a candy thermometer.

Make Ahead: The caramel needs to set in the refrigerator for 1 to 2 hours. The wrapped caramels can be refrigerated in an airtight container for months.

Where to Buy: At this time of year, look for unfiltered apple cider in the fresh-pressed juices refrigerator case at some supermarkets, such as Harris Teeter.

96 candies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 96 candies

  • 1 tablespoon coarse kosher or sea salt
  • 1 teaspoon ground cinnamon
  • 8 cups (a half-gallon) unfiltered apple cider
  • 16 tablespoons 2 sticks) unsalted butter
  • 2 cups granulated sugar
  • 1 packed cup light brown sugar
  • 2/3 cup heavy cream


Line the 9-by-13-inch pan with parchment paper, pleating it into the corners. Stir together the salt and cinnamon in a small bowl.

Bring the cider to a boil in a large (8-quart) stainless-steel or copper saucepan over high heat; cook for about an hour or more, until it has reduced to a thin syrup that barely coats the bottom of the pot. Once it approaches the syrup stage, you'll need to use a long-handled wooden spoon to stir it often, if not continuously, until the stirring does not stop the boil and the mixture is foamy and dark brown but not burnt.

Remove from the heat; add the butter, sugars and cream. Return to high heat and cook, stirring, until the butter and sugars have melted. Once the mixture reaches a full boil, cook for 5 minutes, stirring often. Test a drop of caramel in ice water to make sure it forms a soft ball. If not, boil for 1 additional minute at most. (Or you can use a candy thermometer; the mixture should reach 252 degrees.)

Remove from the heat; stir in the salt-cinnamon mixture until well incorporated. Pour the caramel into the parchment-lined pan; let it cool to room temperature, then refrigerate for 1 to 2 hours, until set.

Slide the parchment with cooled caramel onto a cutting board. Use a large, sharp knife to cut the caramel into 1-inch squares.

Wrap each square in a piece of wax paper before serving or storing.

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Recipe Source

Adapted from Patty Oakley-Audia of Audia's Farm North in Hampstead, Md.

Tested by Jane Touzalin.

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