These honey caramels were inspired by a jug of freshly pressed apple cider from our local orchard.
I loosely based them on a family favorite honey cream caramels recipe, but instead of using heavy cream, I used half as much apple cider.
They were so delicious that they were eaten up within 24 hours! If you do have leftovers though, you can keep them in the refrigerator for a week, or freeze for longer storage.
Apple Cider Honey Caramels
- 1 cup apple cider
- 1 stick of salted butter (1/2 cup)
- 1 cup honey
- 1/4 to 1/2 teaspoon cinnamon (to taste)
- pinch of ground ginger
Directions to Make
Pour the apple cider into a heavy duty, deep saucepan. Bring to a boil then add the stick of butter. Continue boiling until butter is melted then stir in the honey, cinnamon, and ginger.
Cook until the mixture reaches 245 degrees F on a candy thermometer, stirring frequently.
Pour into a parchment paper lined 8×8 baking pan and let cool.
(Quick cleanup tip: Immediately after pouring your candy, place the still-hot saucepan in the sink and fill with warm water to soak.)
Lift out the parchment paper and using a pizza cutter or knife, slice into rows and then small squares. If needed for easier cutting, chill the candy for a few minutes in the freezer.
Yield: 3 or 4 dozen, depending on how small you cut them.
You can either store these in single layers between parchment paper or wrap each one individually in wax paper. For extra kid-friendly fun, decorate with stickers!