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Homemade apple cider caramels
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5 from 1 review

Apple Cider Caramels with Ginger

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!
Cook Time40 mins
Cooling Time3 hrs
Total Time3 hrs 40 mins
Course: Dessert
Cuisine: American
Keyword: Apple Cider, Candy, Caramel, Ginger, Holiday, Small Batch
Servings: 1 6x6 Pan of Caramel
Author: Erin Cernich

Equipment

  • 1 - 6-Inch Square Cake Pan (or) 9x5-Inch Loaf Pan

Ingredients

  • 1 cup apple cider heated and reduced to approx. 3 tablespoons
  • 1 small cinnamon stick optional
  • 3/4 cup light brown sugar
  • 1/4 cup unsalted butter
  • 3 tablespoons heavy cream
  • 1/4 teaspoon salt
  • Crystalized Ginger, finely chopped optional

Instructions

  • Line the cake pan (or loaf pan) with two pieces of parchment, long enough hang over all sides of the pan. Lightly grease the parchment in the pan - either with softened butter or cooking spray.
  • Use a heavy bottom saucepan - In a medium saucepan, heat the apple cider and cinnamon stick (if using) over medium heat until it reduces to approximately 3 tablespoons. This may take 15 - 20 minutes.
  • 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 235F - 240F degrees.
  • The caramel will be hot! Carefully pour the caramel into the prepared pan. Let the caramel cool at room temperature, and once it has cooled, sprinkle the ginger on top. Transfer to the refrigerator to set even more, and until ready to serve/cut/wrap. I recommend storing the caramels in the refrigerator.
  • To serve/cut/wrap - gently remove 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. Optional - wrap individual pieces in small strips of parchment or waxed paper.

Notes

  1. Using the cinnamon stick when reducing the apple cider is completely optional.  It does add a nice spice to the cider.
  2. 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.
  3.  This is the digital thermometer I use.  
  4. You can use any pan/cake pan you prefer to cool and set the caramel in.  Since it is a smaller batch, it should be a smaller pan though so the caramels are not too thin.
  5. The Chill Time is an estimate - the caramel should be cooled at room temperature, then chilled in the refrigerator until ready to serve.