Apple Cider Caramels


Hi all! Talitha from Love, Pomegranate House here again. Has the Fall bug hit you yet? It is still in the 90’s here everyday but the Fall food and decorating bug has definitely hit me! I’m ready for the leaves to change and for sweater weather. In honor of all things Fall, I’ve got the most amazing recipe for all of you… Apple Cider Caramels!

Apple Cider Caramels ...the perfect fall treat!

I absolutely love this recipe. Not just because it is relatively easy, but the payoff packs quite a punch. I may or may not have eaten a handful of these while taking pictures. Whether you make these for yourself or as a wonderful treat for a neighbor/friend/whoever to commemorate the season, you will have people begging you for the recipe. I guarantee it.

Apple Cider Caramels


Before getting to the recipe let me give you a little warning. Making caramels is not for the faint of heart. It isn’t hard, but it can be a little time consuming. And it is most definitely not the time to be catching up on the latest celebrity gossip. Making caramels requires your undivided attention, otherwise you will end up with a very sad and burnt batch of caramels.

Now that I gave you that little tip, on to the recipe.

Apple Cider Caramels


  • 2 cups apple cider
  • 1 cup heavy whipping cream divided
  • pinch ground cloves
  • 1 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 cups white sugar
  • 3 tbsp water
  • 1/3 cup light corn syrup
  • 1/2 cup butter cubed


1. In a saucepan, boil apple cider for 20-30 minutes or until it is reduced down to 1/3 cup. Set it aside to cool.
2. Line a 8x8 pan with parchment paper. Coat with a bit of cooking spray and set aside.
3. In a small bowl, combine 2/3 cup whipping cream, cinnamon, nutmeg, cloves, and reduced apple cider. Set aside.
4. In a heavy-bottomed saucepan, combine the sugar, 1/3 cup whipping cream, water, and corn syrup. Cook over low heat until the sugar dissolves (about 5-10 minutes). Insert a candy thermometer and simmer until the syrup reaches 230 degrees.
5. Remove pan from heat and whisk in the cider and cream mixture. Add the butter and combine until fully incorporated. Return the pan to heat and re-insert candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 244 degrees. Once temperature reaches 244 degrees, cook for 2 minutes longer.
6. Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator.
7. Once cooled, cut the caramels into squares or rectangles and wrap each caramel in wax paper. Store in an airtight container or in the refrigerator.

Apple Cider Caramels

Make sure you get apple cider, not apple juice. It will make a difference. Apple cider is the stuff that is not clear, it still has all the apple pulp in it. It will make for a much better flavor, I promise.

Here’s another little tip for those of you who don’t have a candy thermometer or, like me, it breaks halfway through your caramel making. Boo. You can know the caramel is at the right temperature using just a bowl of ice water. Drop a spoonful of the syrup into the bowl of very cold and use your fingers to gather the cooled syrup into a ball. If it is the right temperature, the syrup forms a ball while in the cold water, but flattens out once removed from the water.

Apple Cider Caramels

I’m not going to lie, these might be my new favorite… everything. Holey moley were they delicious. Anyone who you give these to (including yourself!) will be a very lucky person!

Apple Cider Caramels ...the perfect fall treat!

Come check out what else I’ve been working on at Love, Pomegranate House!

Apple Spice Caramels

Updated Old Brass Doorknobs  ::  The BEST Vanilla Buttercream Frosting  ::  How-to Paint the Perfect Stripes


Talitha from Love Pomegranate House

I’m Talitha from Love, Pomegranate House! I’m a Pinterest addict, bargain hunter, and a thrift store stalker. But most of all, I’m a DIY junkie. I love finding something I must have and creating it my way with my own flair. And even more, I love doing it for cheap. And by cheap I mean free… or as close to it as I can get. You’ll normally find me blogging about my adventures in DIY-ing, crafting, and making up delicious recipes for my hubby! Stop by and visit me on Facebook, Pinterest, or Instagram!

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  1. The Bearfoot Baker posted on September 9, 2013 at 10:04 am (#

    Oops! I hit the “Add Comment” button to fast!

    I am making caramel today and after seeing this recipe, I am going to make them to! Thanks for sharing and I can’t wait to try these.

  2. aimee posted on September 9, 2013 at 12:02 pm (#

    Yum! I love homemade caramels so much. and adding apple cider to them seems like a genius idea. These look so good!

  3. Lynne posted on September 9, 2013 at 12:56 pm (#

    I could not make my computer work right so the first comment did not go through but I need to know how much water you add in. These sound great for fall.

    • Talitha posted on September 9, 2013 at 2:45 pm (#

      Oops! Must have missed that one somehow! 3 tbsp water!

  4. Christy posted on September 9, 2013 at 7:17 pm (#

    Those look delicious! I bet they taste amazing and just in time for Fall!

  5. Beth F posted on September 9, 2013 at 10:28 pm (#

    These look so yummy!

  6. Becky posted on September 10, 2013 at 6:56 am (#

    Yum! I am definitely making these with my new found time now that preschool has started. Thanks!

  7. L S posted on September 10, 2013 at 10:55 pm (#

    Hello! We are in the process of making these, and we’re really excited! The directions say allspice, but there’s no amount listed in the ingredients list. Which is correct? Thank you!!

  8. Rosie posted on September 10, 2013 at 11:20 pm (#

    The Allspice isn’t on there either how much of that do you use? Or did you mark that as the ground cloves? Can’t wait to try!!

  9. Michelle posted on September 11, 2013 at 5:02 pm (#

    The instructions for this recipee calls for water but the recipee does not state how much water. I would like to make these, can you please tell me how much water to add? Thnk you.

  10. Claire posted on September 12, 2013 at 7:10 pm (#

    Oh good grief. Hit the comment button too fast, like a total tard. Sorry about that. ANYWAY. Wowza. These caramels look amazing! I think I have to try this.

  11. Maria posted on September 13, 2013 at 9:09 pm (#

    These caramels look soooo good!!! They sound absolutely delicious and they look perfect! :)

    • Jamielyn posted on September 16, 2013 at 1:19 pm (#

      I agree, they are the perfect twist to caramels for fall! :)

  12. Sara posted on September 20, 2013 at 9:25 pm (#

    I just bought all of the ingredients that you have listed in the picture, but in the directions you say to use cider not juice. The Simply Apple is a juice, not a cider. Is that what you used, or should I go exchange it? Also, how much allspice do you recommend?

  13. Kristy posted on September 30, 2013 at 3:39 pm (#

    These look amazing! I’m actually making these NOW & just noticed the directions call for All Spice but no All Spice is listed in the ingredients! How much All SPICE do I need??? Thanks so much.

  14. Patricia posted on October 4, 2013 at 9:51 pm (#

    I made these last year and will again for Thanksgiving. Perfect Autumn flavors and very pretty wrapped and displayed in a holiday bowl. Bowl will require frequent visits!

  15. Natalie posted on October 6, 2013 at 2:25 pm (#

    I made these yesterday and they are so delicious—the absolute perfect treat for fall! However, after cooling completely, they never became fully firm. If I keep them in the freezer, they stay solid, but if they sit at room temperature, they get very soft. I’m wondering if this is a common problem when making caramels and at what point the error was made. Thank you!

  16. Bonnie B posted on October 12, 2013 at 10:36 am (#

    I just made a double batch of these and they filled a small cookie sheet. It took forever for them to kick the plateau at about 238F, but I actually ended up cooking them to about 255-ish (I stopped paying close attention) because I wanted them to be a little firmer. I cooled them and found them to be pretty darn sticky when cutting/wrapping them (and threw in the towel halfway through. There’s a big roll of caramel wrapped in wax paper and sealed in a ziploc in my fridge.). I threw one in the freezer (since I’d been working with them for a while) and couldn’t get it off the paper. The ones in the fridge were a liiiittlelot sticky and soft in the mouth. I think I might go up to 260 if I make them again. They taste great, though, so thanks for sharing your recipe!

  17. Chelsea K posted on October 16, 2013 at 7:29 pm (#

    Made these for my new neighbors and they we’re delicious! Thank you for a recipe that combines two amazing fall flavors!

    • Jamielyn posted on October 18, 2013 at 3:04 pm (#

      I’m glad you enjoyed them Chelsea! I love the recipe as well! :)

  18. Teshara posted on December 18, 2013 at 2:18 pm (#

    Oops forgot to write my comment…anywho I tried this recipe last night and woke up this morning to still creamy not hardend caramal. What did I do wrong?

  19. Cassie posted on March 27, 2014 at 9:19 pm (#

    Using organic cream with GMO corn syrup… that’s very… unique.

  20. Stacey posted on August 10, 2014 at 1:25 pm (#

    Making these right now; they look amazing! I’m a caramel snob and have a favorite recipe I have been using for years that uses brown sugar, never tried using fresh cream and white sugar so I’m curious to see if there is a difference in taste.  I recently used my regular caramel recipe and added cinnamon to it and they taste like a cinnamon roll. Love caramel!

    • Jamielyn posted on August 13, 2014 at 6:46 pm (#

      I love caramel too! My grammas recipe will always be my favorite, but these apple cider caramels are fun for a change!

  21. Saturday Coffee posted on August 24, 2014 at 8:36 am (#

    Do you think this recipe would work for making caramel apples?  
    I would love to see caramel apples made with this.

  22. sasha posted on September 23, 2014 at 12:03 am (#

    These caramels are awesome! Perfect cider flavor.  I will say that I’m glad I had some background knowledge with caramel making before trying this recipe so I sort of knew what I was looking for and what to expect. :) Thanks for the great post!

  23. Kaela posted on October 8, 2014 at 10:25 pm (#

    Is that actually apple cider or is it the apple juice? We buy that brand a lot and I have never noticed apple cider, only apple juice, is all. I want to make sure I get the right stuff…

    • Jamielyn posted on October 10, 2014 at 12:41 am (#

      I think the apple juice from the Simply brand would work for this recipe, but not juice box apple juice! :)

  24. Jessie posted on November 9, 2014 at 9:51 am (#

    Thanks for sharing this recipe! Where did you get the big jug of corn

  25. Imperial Tie Fighter pilot posted on October 8, 2015 at 11:19 pm (#

    Are there any adjustments for high altitude? I’m at 5000 feet above sea level.  Also, have you tried this with homemade cider? Thanks!

    • Laura Capello posted on October 9, 2015 at 9:32 am (#

      Hi! We do not have the information for the high altitude, but this looks like it could be of help! We haven’t made them with homemade cider, but I bet it would be delicious! :)

  26. Sanne posted on November 23, 2015 at 10:04 am (#

    At first I was really confused about the apple cider instructions! Apple cider in the Netherlands (and in Great Britain by the way) is an alcoholic apple beverage. Took me a while to realize you just meant not-clear apple juice. But I figured it out! It took a really long time to get the caramel to cook to 244 degrees, but the caramel looks and smells perfect! I am Dutch so did not use Heavy Whipping Cream but Dutch ‘slagroom’ (regular whipping cream) and I couldn’t find corn sirup so I used agave sirup. I’m really curious how they will turn out once set! Some comments below speak of the caramel not being really firm. So, if you cook them for longer (and hotter) they will become more firm? Will try that if this batch doesn’t turn out that well.

    • Community posted on November 23, 2015 at 10:43 am (#

      Correct! If you want a more-firm caramel, you can cook to a higher temperature. You can also have these firm up in the refrigerator, too. :)