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Apple Cider Caramels


  • 1 quart apple cider

  • 1 1/2 cup heavy cream

  • 1/4 cup sweetened condensed milk

  • 2 cup sugar

  • 1/4 cup + 2tbsp corn syrup

  • 2 1/2tbsp water

  • 1/2tsp salt

  • 1/2 cup diced unsalted butter

  • 1tsp ground cinnamon


  1. Bring cider to boil, reduce heat and cook simmered for about 30mins - 1hr until it reduces to 1/2 cup, stirring occasionally. Strain cider and set aside.

  2. Line a 8inch x 8inch rimmed pan with foil and grease well, set aside.

  3. Combine cream and milk in a saucepan, stir well. Bring to simmer over medium heat, then reduce heat to low to keep the mixture warm.

  4. In another pan, combine cider, corn syrup, water, sugar and salt together. Bring to boil, stirring and simmer until sugar dissolves.

  5. Gently whisk in butter and stir until it melts and well incorporated. Gradually add in cream mixture and whisk until well combined.

  6. Cook the mixture over low heat, stirring frequently until the temp reaches 120degC. Stir in cinnamon and pour mixture into prepared pan. Smooth it out and let cool to room temp.

  7. Chill overnight.

  8. Place a sheet of parchment paper over the chopping board and invert the caramel onto parchment. Peel the foil off. Cut caramel into desired shapes and wrap them in parchment paper or desired wrapping.

  9. Store them in a cool place or the fridge for up to 2wks.

Adapted from Haniela's

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