Spiced Apple Caramel Recipe

Know who is awesome? The Wisconsin Cheese / Milk Marketing Board, that’s who! They sent me some awesome recipe cards a few months back. Know what else is awesome? December’s recipes — we are all about the sips and sweets this month! I’m starting us off with a fun sweet treat.

Spiced Apple Caramels
via Wisconsin Cheese Board

  • 2 cups Apple Cider
  • 2/3 cup Heavy Cream
  • 1 teaspoon Salt
  • 1 teaspoon Apple Pie Spice (1/2 teaspooon ground cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon allspice)
  • 1/2 teaspoon ground Cinnamon
  • 1 1/2 cups Sugar
  • 1/4 cup light Corn Syrup
  • 1/2 cup (1 stick) Butter, cubed
  • Course Kosher Salt

Pour cider into small saucepan and simmer over medium heat until reduced to 1/3 cup; approximately 35 to 40 minutes. Set aside to cool. Line 8-inch square pan with buttered parchment paper or aluminum foil. In small bowl, combine heavy cream, salt, apple pie spice, cinnamon and reduced cider; set aside.

In a large, heavy-bottom saucepan, combine sugar and corn syrup. Cook over low heat, stirring until sugar dissolves. Insert candy thermometer and simmer until syrup reaches 234°F. Remove from heat, remove thermometer and very slowly whisk in cream mixture (mixture will foam and may spatter). Add cubed butter and stir or whisk until cream and butter are fully incorporated. Return pan to heat, reinsert thermometer and cook over low heat, stirring frequently, until temperature reaches 250°F.

Remove from heat and pour caramel into prepared pan; let mixture cool slightly, then sprinkle with kosher salt. Cool completely at room temperature or refrigerate until set. Once set, remove caramel from pan lifting out by parchment paper or foil. Cut caramel into 3/4-inch squares or tootsie roll size rectangles. Wrap each piece in small wax paper square, twisting at each end. Store caramels in airtight container in cool place or refrigerate up to 2 weeks.

This recipe makes about 75 candies. They would be a great addition to a cookie platter or set out at a party. I packaged mine in little bags and handed them out to my co-workers. My only regret — I did not save any extras for myself!

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About Megan

Why hello there! I’m Megan! I live in Southern California with my husband, Matt and two adorable cats. Matt and I met during a church college group event and were married three years later on a sunny March day in 2008. Monday through Thursday I’m crunching numbers and doing bid work for a large construction company. During the rest of my time I cook, bake, crochet, sew and watch TV.

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