These soft and chewy apple cider caramels taste like fall in every bite. They are rich, buttery, and infused with warm spices and fresh apple flavor.

Plate of chewy apple cider caramels with sea salt, styled with fresh green apples in the background.

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Soft Apple Cider Caramels

These soft and chewy apple cider caramels are a fun fall twist on classic homemade caramels. They’re just as rich and buttery, but infused with apple cider and warm spices like cinnamon, nutmeg, and cloves for the perfect bite of autumn flavor.

If you’ve never made caramels from scratch, don’t worry, this recipe is beginner-friendly with all my best tips for success. The results are smooth, flavorful apple cider caramels that taste just like a cozy caramel apple or your favorite caramel apple cider, all wrapped up in candy form.

Ingredient Notes

  • Apple cider:Make sure to use apple cider, not apple juice. Apple cider has a deeper, more concentrated flavor and still contains pulp, which adds to the rich fall taste. You can even make your own homemade crockpot apple cider if you have the time.
  • Heavy cream: This is divided in the recipe and helps create the soft and chewy texture we love in homemade caramels.
  • Granulated sugar: Provides sweetness and structure. Be sure to heat it slowly and evenly to avoid burning.
  • Corn syrup: Helps keep the texture smooth and prevents the sugar from crystallizing.
  • Butter: Gives the caramels a rich, buttery flavor. Use cubed butter so it melts more easily into the mixture.
  • Warm spices: Cinnamon, nutmeg, and a pinch of cloves add the perfect spiced cider flavor.
  • Optional flaky salt: A light sprinkle of Maldon sea salt on top adds a touch of contrast and crunch.
Candy thermometer in bubbling caramel mixture during the cooking process, with butter cubes in a bowl in the background.

Cooking Caramel on the Stove

Here are some helpful tips I have learned along the way when making this apple cider caramel recipe:

  • Use a candy thermometer. This is KEY when making homemade caramels on the stove. Insert the thermometer in the pan with the caramel mixture and keep an eye on the temperature the whole time. You want the temperature to reach 244°F before removing the pan from the heat. Make sure it doesn’t get any hotter than that, or else it will burn!
  • Cook on low heat. Simmering the mixture on low helps prevent the caramel from burning. It takes a little longer for the temperature to rise, but it gives you way more control.
  • Keep stirring. Continuously stir the mixture the ENTIRE time while cooking so that the caramel doesn’t stick to the bottom of the pan and burn.

HOW TO TEST IF YOUR CARAMEL IS READY

Although we’re using a candy thermometer, I also like to use this easy method to double check that the caramel is ready. Simply scoop out a teaspoon of the caramel from the pan and drop into a small glass of ice water. If it’s ready, it should form a firm ball. If the texture is still liquidy, keep it on the heat for another minute or so and try again.

Overhead view of sliced apple cider caramels on a wooden cutting board, with wrapped pieces nearby and a green apple off to the side.

Tips for the Best Apple Cider Caramels

  • Keep an eye on it! Making caramels requires your undivided attention, otherwise you’ll end up with a very sad and burnt batch of caramels. If you want something easier, try my microwave caramels.
  • Butter the pan. Before you pour the caramel mixture into the pan to set, make sure to add a sheet of parchment paper and then coat with butter or nonstick spray. You don’t want your caramels to stick!
  • Salt. To boost the flavor even more, sprinkle some sea salt over the top. I especially love maldon flake sea salt…it’s the best!
  • Cutting into pieces. A buttered or plastic knife works best to cut the caramel. You may cut into square or rectangular pieces, depending on your preference.

Wrapping and Storing

These apple cider caramels make a great neighbor gift idea or holiday dessert for a fall or winter party. Simply cut them into squares or rectangles, then wrap each piece in wax paper or cellophane (cut into 3×6-inch squares).

They will stay fresh in an airtight container or in the refrigerator for up to 3 weeks. Caramels are the perfect make-ahead gift that taste just as fresh and delicious as the first day you made them!

Apple cider caramels arranged neatly on parchment paper, each topped with a light sprinkle of sea salt.

More fall desserts we love include caramel apple pie bars, toffee caramel dip, caramel popcorn balls and Snickers apple pie!

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stacked caramels on white plate

Apple Cider Caramels

5 from 6 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 48
These soft and chewy apple cider caramels taste like fall in every bite. They are rich, buttery, and infused with warm spices and fresh apple flavor.
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Ingredients 

  • 2 cups apple cider
  • 1 cup heavy whipping cream , divided
  • 1 ¼ teaspoons ground cinnamon
  • ¼ teaspoon nutmeg
  • pinch ground cloves
  • 1 ½ cups granulated sugar
  • 3 Tablespoons water
  • ⅓ cup light corn syrup
  • ½ cup butter , cubed

Optional: Maldon flake salt, for sprinkling

Instructions

  • Reduce cider. In a saucepan, boil 2 cups apple cider for 20-30 minutes or until it is reduced down to 1/3 cup. Set it aside to cool.
  • Combine. Line a 8×8" pan with parchment paper. Coat with a bit of butter or cooking spray and set aside. In a small bowl, combine 2/3 cup whipping cream, 1 1/4 teaspoons cinnamon, 1/4 teaspoon nutmeg, pinch ground cloves and reduced apple cider. Set aside.
  • Make caramel. In a heavy-bottomed saucepan, 1 1/2 cups sugar, 1/3 cup whipping cream, 3 Tablespoons water, and 1/3 cup 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°F.
  • Combine caramel with apple cider mixture. Remove pan from heat and whisk in the cider and cream mixture. Add 1/2 cup 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°F. Once temperature reaches 244°F, cook for 2 more minutes.
  • Pour into pan. Remove the pan from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator.
  • Wrap in wax paper. 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 for up to 3 weeks.

Last step: Please leave a comment and rating after you make the recipe.

Nutrition

Calories: 69kcal, Carbohydrates: 9g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 11mg, Sodium: 20mg, Potassium: 13mg, Sugar: 9g, Vitamin A: 130IU, Vitamin C: 0.1mg, Calcium: 5mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

How to store homemade apple cider caramels?

Store caramels at room temperature for up to 3 weeks. If you like your caramels with a chewy texture, you can store them the refrigerator.

Can I use this as a dip for apples?

If you would like to use this as a dip for apples that could work too! For a sauce, you will want to stop at the ‘thread stage’ which is 230°F. Once it gets to 244°F, the ‘firm ball’ stage, it will solidify as it cools.

Can I use this to make caramel apples?

Yes, you will want to dip the apples into the apple cider caramel instead of pouring it into a pan. It will make the best gourmet apples!

Close-up of soft apple cider caramels stacked on a white plate and sprinkled with flaky sea salt, with one caramel showing a bite taken out.