Homemade candy is easy to make with this recipe for Apple Cider Caramels with Ginger! This small batch of buttery caramels are full of apple cider flavor and garnished with crystallized ginger. The caramel candies are perfect to gift at the holidays, or keep all for yourself!
Prep Time10 minutesmins
Cook Time20 minutesmins
Chill4 hourshrs
Total Time4 hourshrs30 minutesmins
Course: Dessert
Cuisine: American
Keyword: Apple Cider, Candy, Caramel, Ginger, Holiday, Small Batch
Line the cake pan (or loaf pan) with two pieces of parchment, long enough hang over all sides of the pan. Lightlygrease the parchment in the pan - either with softened butter or cooking spray.
In a heavy duty saucepan, heat the apple cider and cinnamon stick over medium heat until it reduces to approximately 3 tablespoons. This may take 15 to 20 minutes.
1 cup apple cider, 1 small cinnamon stick
Once the apple cider has reduced, add the brown sugar, butter, cream, and salt to the saucepan. Stir until combined. Use a candy or digital thermometer - Cook the caramel over medium heat until the sugar reaches 240F to 245F degrees.
¾ cup light brown sugar, ¼ cup unsalted butter, ¼ cup heavy cream, ¼ teaspoon salt
The caramel will be hot! Carefully pour the caramel into the prepared pan. Let the caramel cool at room temperature. Once it has cooled, sprinkle the ginger on top. Transfer to the refrigerator to set.
crystalized ginger, finely chopped
Once ready to serve, gentlyremove the caramel from the pan using the parchment paper slings. If any caramel ran behind the parchment paper in the pan, use a knife or offset spatula to loosen it from the pan. Cut the caramels into desired shapes and sizes. You can wrap individual pieces in small strips of parchment or waxed paper.
Store leftover caramels in the fridge. They will last several weeks.
Notes
Serving Size - This is a small batch recipe that is easily doubled. Use a larger 8 or 9-inch pan.
Yield - The number of caramels you get will depend on how large you cut them.
Pan - Use any pan you prefer to cool and set the caramel in. Keep in mind it is a small batch and the pan should be smaller so the caramels are not too thin.
Sugar - I prefer to use brown sugar when making caramel - it has a more robust flavor. However, you can use granulated sugar 1:1 if you prefer.
Storage - I recommend cutting and wrapping the caramels in wax paper or parchment and keeping them in the refrigerator. They will last 2 to 3 weeks.