Sea Salt Apple Cider Caramel Recipe
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An apple cider caramel recipe infused with apple cider and finished with a sprinkling of coarse sea salt. This cider caramel recipe offers a twist on the classic caramel candy, replacing water with apple cider and introducing classic autumn spices like cinnamon and nutmeg. The sea salt on top is optional, but I think caramel is always better when salted!
Key Ingredients
- Apple Cider – In the United States, apple cider refers to a cloudy, spiced, non-alcoholic, unfiltered apple juice. In contrast, British apple cider (usually just called “cider”) is an alcoholic beverage made from fermented apple juice. (The Irish cider Magners is a popular choice down the pub.) In the UK, cider can range from sweet to dry and varies in alcohol content, while in the U.S., hard cider is usually milder and sweeter. This recipe uses non-alcoholic, American apple cider. (Alcoholic American cider is labeled as “hard cider” to distinguish it from the non-alcoholic version.) In the UK, you might find it in a specialty shop catering to Americans, like Panzer’s in North London.
- Unsalted Butter – Don’t use salted butter for this recipe; the caramel and garnish are salty enough on their own. And there is no need to soften the butter, since you’ll melt it into the warm cream before adding it to the caramel.
- Spices – I’ve added ground cinnamon and ground nutmeg because these are two of my favorite fall flavors. You can also experiment with other spices, like mixed spice, pumpkin spice, ground allspice, or ground ginger.
- Sugars – Granulated sugar (or caster sugar measured by weight) forms the caramel base, while a liquid, invert sugar such as light corn syrup or liquid glucose helps to inhibit crystallization, preventing the caramels from having a grainy texture.
- Salts – These caramels are all about the salt. I added fine sea salt to the caramel itself, and you’ll also need coarse or flaky sea salt to sprinkle on top of the slab for extra saltiness (and crunch!) You can experiment with different types of salts to see which you prefer. And have some extra crunchy salt on hand. I usually sprinkle my hot caramel slab, then add an extra handful for visual appeal just before slicing, since some of the salt will sink into the caramel as it cools. Plus, flaky sea salt is great for homemade focaccia!
Tips and Tricks
- Double the cider. For a stronger apple cider flavor, start with double the amount of apple cider and reduce (remember it will take longer, about 40 minutes instead of 20) then proceed with the recipe as written. Some stores also sell pre-reduced apple cider. (King Arthur Flour makes a boiled cider, but I haven’t tested it.)
- Choose your slice size. This recipe makes one 8×8-inch square tin of caramels. You can cut into 8 rows each way for 64 small square caramels, or cut the slab into larger squares or rectangles. Don’t go too large though. These are sweet!
- Use pre-cut parchment candy wrappers. These are readily available on Amazon. Although you can cut your own squares from a roll of parchment, the pre-cut wrappers are inexpensive and will save you a LOT of time and effort! Plus it’s nice for all of your caramels to have a uniform look, especially if you’re planning to gift or sell them.
- Use a digital thermometer. Do not attempt this recipe without a candy thermometer! 250°F-260° F is a good temperature benchmark range for caramels. I cooked this batch of caramels to 258° F, which produces a somewhat firm caramel that will hold its shape, yet is still soft enough to chew easily. You can cook to a slightly lower temperature (I’ve gone as low as 253° F) for a softer caramel, or a slightly higher temp for firmer caramels. It may take a few rounds of experimenting to find the ideal temperature for you.
Sea Salt Apple Cider Caramels
- Total TimeAbout 1 hour (plus setting time)
- Yield8x8-inch tin 1x
An apple cider caramel recipe, infused with apple cider and finished with a sprinkling of sea salt.
Ingredients
Nonstick spray, for greasing pan
240 milliliters apple cider* (1 cup), reduced to 120 milliliters (1/2 cup)
240 milliliters whipping cream (1 cup)
70 grams unsalted butter (5 tablespoons; 2 1/2 ounces)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
400 grams granulated sugar (2 cups)
80 grams corn syrup (1/4 cup)
1 teaspoon fine sea salt
Coarse sea salt or flaky sea salt, for sprinkling
Instructions
Line an 8×8-inch square baking tin with parchment in a criss-cross fashion, allowing a 1-inch overhang on all sides. Spray with nonstick spray.
In a small saucepan, simmer 240 milliliters (1 cup) apple cider over medium heat until reduced to 120 milliliters (1/2 cup), about 20 minutes.
In a small saucepan, warm cream, butter, ground cinnamon, and ground nutmeg.
Meanwhile, in a large, heavy-bottomed stock pot, stir together granulated sugar, corn syrup, apple cider reduction, and fine sea salt. Cook over medium-low heat until syrup turns golden brown and resembles honey, about 15 minutes, or until it reaches 290° F (143° C) on a candy thermometer.
Remove from heat. Slowly pour in the warm cream, then wait until the bubbles subside.
Return to medium-low heat and cook to approximately 255° F-260° F (124°-126° C) on a candy thermometer.**
Immediately pour into prepared tin.
Sprinkle generously with coarse or flaky sea salt.
Loosely cover pan with a sheet of greased aluminum foil. Allow to sit at room temperature until firm, at least 8 hours, or overnight.
Lifting by the parchment, remove caramel slab from pan. Transfer to a large cutting board, then peel away the parchment.
With a sharp, well-oiled chef’s knife, slice into squares or rectangles.
Wrap caramels in parchment squares. Store in an airtight container at room temperature for up to 2 weeks.
Notes
*This recipe requires non-alcoholic, American-style apple cider. See my notes in the post above.
**I usually cook my caramels to around 258° F. You can go slightly higher if you prefer a firmer caramel, or lower for a gooey, soft-set caramel.
- Setting Time: 6-8 hours
- Category: Candy and Confectionery
- Method: Stovetop
Make-Ahead and Storage Suggestions
These sea salt apple cider caramels are perfect for autumn gifting, especially when individually wrapped in squares of parchment. When stored in an airtight container at room temperature, they will last for around two weeks.
To make ahead: You can reduce the apple cider up to 24 hours in advance. Refrigerate until ready to use.
More Fall Candy Recipes You Might Enjoy
Pumpkin Spice Caramels
Spiced Pumpkin Seed Brittle
Rosemary Sea Salt Caramels
Candied Ginger
Caramel Apple Lollipops
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
