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.

For a tasty variation, instead of using plain apple cider, you could also use a mulled cider like this delicious Hawthorn Mulled Apple Cider recipe from Nitty Gritty Life!

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

You can use apple cider from a local orchard or store, or even make your own with this nifty DIY apple cider press.

For an alternative version, check out my Elderberry Vinegar Honey Caramels recipe.

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 255 to 260 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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    1. 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:…/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!”

  1. 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.

  2. 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!

    1. 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! :)

      1. Yes, store bought vegan butter will work. I’ve made toffee, caramels, etc and worked perfectly. If just using coconut oil, you have to use less as butter isn’t just fat, it has other constituents.

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  6. this post is older so I don’t know that you’ll see it, but I bought some fresh apple cider to make these and it is unpasteurized. Is that what you used as well? from my understanding boiling it will make it safer but I don’t want to make anyone sick

    1. Hi C.R.! The cider we buy is pasteurized, but according to the CDC, you can boil unpasteurized cider for 30 seconds,
      or NY State says you can heat at 160 degrees for 6 seconds, to kill harmful germs without damaging flavor.
      More info here:
      It’s my understanding that the high amount of heat in cooked candy recipes should ensure that the unpasteurized cider is fine to use. :)

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