Apple Cider Honey Caramels Recipe

How to Make Apple Cider Honey Caramels

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.

 

Wrapping Apple Cider Honey Caramels

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

 

Cutting Apple Cider Honey Caramels

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!


 

How to Make Apple Cider Honey Caramels

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16 Responses to Apple Cider Honey Caramels Recipe

  1. Kathyinozarks says:

    oh wow these look amazing-will need to try these thanks Kathy

  2. Kerry says:

    I made these just now and they didn’t get firm. They are still like juice. Do they get firm as they cool?

    • Hi Kerry! I answered your question on Facebook too, but will put the reply here as well, in case it helps anyone else! :)
      “Hi Kerry! No, they shouldn’t be thin like juice, more like pouring/spooning melted caramel into the parchment lined pan, then as they cool they’ll set up firm enough to cut in squares. (Though refrigerating them a short bit might make them easier to cut.) If the mixture is still too thin after cooling, it sounds like it didn’t cook long enough. A few years back I discovered that my old candy thermometer was off by 10/15 degrees and it made quite a bit of difference in the final product.
      Here’s a site to double check your candy thermometer’s calibration:
      http://www.sweetsociety.com/…/calibrating-your-thermometer
      Another thing that can cause candy to misbehave is high humidity/rain, so if that describes your weather, that may have also been a factor. Hopefully they harden up better as they’re cooling!”

  3. Brandy says:

    Do you use plain apple cider or the kind with spices already in it?

  4. Rhoda Edwards says:

    Hi Jan I love your blog and find all of your recipes very easy to follow and full of good stuff.I am reading your blog a few years now. I bought things to do with roses a while back and since then I am hooked. Thanks for all the interesting info and beautiful pics too. Have a great weekend and a joyful new week. Rhoda.

  5. Tracey says:

    Oooo these sound super yummy..thanks for sharing will definitely be having a go 😊😊

  6. Mary says:

    I am allergic to dairy. Do you think this recipe would work with vegan butter?

    I love you blog and recipes. Thank you so much!

    • Hi Mary! I’m not sure. I’ve made it with coconut oil instead (using 6 tbsp coconut oil instead of the 8 tbsp butter) and that works, but it doesn’t quite have the yummy flavor that butter does. You could always try a half batch maybe with your vegan butter & see how it goes! :)

  7. Izzy says:

    How long is the cool down. It’s been an hour & it’s still not set up. :(

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