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I love caramel candies. I always had them as a kid and I loved how sticky they were, even though they were probably super bad for my teeth. I would always find it a fun game to see how fast I could unstick it from the roof of my mouth or my back molars. I’m sure you’re thinking, “wow Julie was a weird kid.” Haha, but I really liked the Werther’s soft caramel that they came out with several years ago. I think that’s my favorite caramel candy, until, of course, I made my own!

Apple Cider Caramels |
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Apple Cider Caramels |

Apple Cider Caramels |

Apple Cider Caramels |

I made these apple cider caramels because it was one of my bucket list items to conquer in the kitchen. I really wanted to learn how to make some sort of candy in the kitchen and I knew caramels were a pretty easy way to start but something about boiling sugar just freaked me out and I refused to do it. I just always got this vision in my head that it’d splatter all over my arm and I’d get horrendous burns. Dramatic, much?

I finally decided to conquer that sugar fear and just do it! Turns out, there’s nothing really scary about it and it’s actually super easy and low maintenance. Although, I will say, that if you ever want a really good arm workout, cut some caramels. That was the hardest part of all this. Cutting this the next morning. I Google’d it and a lot of tips came up with guitar string. I don’t have guitar strings just lying around the house so I just decided to use the sharp warm knife approach. It worked well but man, after cutting about 64 caramels, my arm and hands were sore!

Apple cider caramels literally just scream Fall. I mean, I just picture orange and red leaves, a large apple orchard, and crisp, beautiful weather! They’re so soft and chewy too that you can’t have just one :)

**Note that the boiled cider and apple pie spice that appeared on the blog earlier this week are both used in this recipe!

5 from 2 votes

Apple Cider Caramels

Apple cider caramels that are the perfect Fall treat and can be a great gift during the holidays, too!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 64


  • 2 cups (473 ml) heavy cream
  • 1 cup (341 g) light corn syrup
  • 2 cups (400 g) sugar
  • 6 tablespoon (84 g) unsalted butter
  • ½ cup (118 ml) boiled cider
  • ½ teaspoon salt
  • 1 teaspoon apple pie spice
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  • Lightly grease an 8×8″ baking pan and line with parchment paper with overhangs on opposite sides. Set aside.
  • In a large, nonstick pot, combine cream, corn syrup, sugar, butter, and boiled cider. Bring the mixture to a boil over high heat, stirring to dissolve the sugar. Reduce to medium-high heat and cook without stirring until the candy thermometer reaches 248 °F (120 °C). It will take about 20-30 minutes depending on your stove and pot.
  • Remove the pot from the heat and stir in the salt and apple pie spice.
  • Carefully pour the mixture into the prepared pan and let it stand for 12-18 hours at room temperature before cutting into 1″ squares.
  • When cutting the caramels, run a very sharp knife under hot water until it’s warm to the touch then spray both sides with cooking spray and cut caramels in a sawing motion.
  • Wrap caramels in wax paper.


Source: King Arthur Flour


Serving: 2pieces, Calories: 122kcal, Carbohydrates: 21g, Fat: 5g, Sugar: 21g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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  1. Hello!
    These look wonderful! Thank you for sharing them! I was just wondering how long they last after making them? I want to make them for a Christmas party and am wondering how far in advance I can make them.
    Thanks! :)

    1. I would make them maybe 2-3 days in advance. You don’t want them to get too hard sitting around, but also, after they’ve sat for several days at room temperature, they tend to lose their nice square shape. It kind of just turns into a blob, lol

      1. If you cut (or tear) waxed paper into smaller pieces, you can wrap up caramels and they will keep for weeks AND keep their shape without getting hard. I’ve made them several times and always do this. Also, the exact temperature-248* F on the candy thermometer- is EXTREMELY important. My cousin and I use the same recipe, but she cooks hers to only 245* whereas I go up to 248* and mine and softer and chewier than hers each time.

  2. I started making caramels a few years ago and discovered an awesome alternative to cutting them. I ladle them into my well buttered mini muffin tins. Admittedly, this makes a very generous sized caramel but it sure beats cutting them!

    1. That’s a really good idea, actually! I have mini muffin tins that would make the perfect sized caramels! Thanks for the tip, Hope!

  3. Stop trying to hide it, Julie. It’s obvious you’re a candy-making wizard. I mean, look how perfect those caramels are! You really expect us mere mortals to make caramels that pretty, tasty and impressive?

    Way to rub your superpowers in :(

  4. I love caramels, too. I remember having braces, caramels were the thing I missed the MOST. These are awesome, Julie!

  5. Hi my name is Tamara and I’m a ANYTHING Carmel Junkie! :) So, these sound sinfully delicious and a perfect fall treat!