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Amazing Apple Cider Caramels: 2 fall secrets

Apple Cider Caramels
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Create delicious homemade Apple Cider Caramels, a perfect fall treat. This recipe is easy to follow and brings the warmth of autumn into your kitchen.

Ingredients

Scale
  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1 cup apple cider
  • 1/2 cup butter, cut into pieces
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt, for sprinkling (optional)

Instructions

  1. Grease a 9×13 inch baking pan with butter or line with parchment paper.
  2. In a heavy-bottomed saucepan, combine sugar, corn syrup, and apple cider.
  3. Cook over medium heat, stirring until sugar is dissolved.
  4. Bring to a boil, then stop stirring.
  5. Cook until the mixture reaches 240 degrees Fahrenheit (116 degrees Celsius) on a candy thermometer. This is the soft ball stage.
  6. Remove from heat. Stir in butter, sweetened condensed milk, vanilla extract, cinnamon, and nutmeg until butter is melted and mixture is smooth.
  7. Return the saucepan to medium-low heat.
  8. Cook, stirring constantly, until the mixture reaches 245 degrees Fahrenheit (118 degrees Celsius) on a candy thermometer. This is the firm ball stage.
  9. Pour the caramel mixture into the prepared baking pan.
  10. Let it cool for about 10 minutes, then sprinkle with salt if desired.
  11. Allow the caramel to cool completely at room temperature, about 2-3 hours.
  12. Once cooled, cut into squares and wrap individually in wax paper or parchment paper.

Notes

  • For a chewier caramel, cook to a slightly lower temperature.
  • For a firmer caramel, cook to a slightly higher temperature.
  • Ensure your candy thermometer is accurate.
  • Be patient during the cooling process; this is key to easy cutting.

Nutrition

Find it online: https://tastytribune.com/apple-cider-caramels-homemade-fall-candy/