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Savory Apple Cider Caramels with Sea Salt

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These chewy caramels combine the sweet and tangy flavor of fresh apple cider with buttery caramel and a touch of sea salt for a perfect fall treat. Easy to make and ideal for gifting or cozy snacking.

Ingredients

Scale
  • 1 cup (240 ml) fresh unsweetened apple cider
  • 1/2 cup (113 g) unsalted butter, softened
  • 3/4 cup (180 ml) heavy cream, room temperature
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (110 g) light brown sugar, packed
  • 1/4 cup (60 ml) light corn syrup
  • 1 teaspoon sea salt (for caramel mixture)
  • Flaky sea salt for sprinkling on top
  • 1 teaspoon vanilla extract

Instructions

  1. Pour 1 cup (240 ml) of apple cider into a heavy-bottomed saucepan. Bring to a gentle boil over medium heat, then reduce to a simmer. Let it reduce by about half, around 10-15 minutes, until syrupy and fragrant.
  2. Lower heat to medium-low. Add 1 cup granulated sugar, 1/2 cup light brown sugar, 1/4 cup light corn syrup, and 1/2 cup unsalted butter to the cider reduction. Stir gently and continuously until butter melts and sugar dissolves.
  3. Attach a candy thermometer to the pan’s side without touching the bottom. Increase heat to medium and bring mixture to a boil, stirring occasionally. Cook until thermometer reads 245°F (118°C), the firm-ball stage, about 10-12 minutes.
  4. Remove pan from heat. Slowly stir in 3/4 cup heavy cream and 1 teaspoon sea salt. Stir until bubbling calms and mixture is smooth.
  5. Stir in 1 teaspoon vanilla extract. Pour caramel into a prepared 8×8 inch baking pan lined with parchment paper, spreading evenly.
  6. While caramel is still warm, sprinkle flaky sea salt evenly on top.
  7. Allow caramel to cool at room temperature for at least 3 hours or until firm. Refrigerate for quicker setting if desired, but avoid freezing.
  8. Lift caramel slab using parchment edges. Use a sharp knife or kitchen scissors warmed in hot water to cut into small squares. Wrap each piece in wax paper or store in an airtight container.

Notes

Use a candy thermometer for best results to reach 245°F (118°C) for perfect chewy texture. Stir slowly to avoid crystallization. Sprinkle flaky sea salt immediately after pouring caramel to enhance flavor. Wrap individual caramels in wax paper to prevent sticking. Refrigerate to firm faster but bring to room temperature before serving. Corn syrup is essential to prevent crystallization; substitutes like golden syrup can be used but honey or maple syrup may alter texture.

Nutrition

Keywords: apple cider caramels, sea salt caramels, homemade caramels, fall candy recipe, chewy caramels, easy caramel recipe, savory sweet candy

Find it online: https://bitematrix.com/savory-apple-cider-caramels-with-sea-salt-easy-homemade-recipe/