Posted by Serena Bakes Simply From Scratch / Saturday, October 15, 2016
Soft and Chewy Apple Cider Caramels #SundaySupper
This week I'm proud to be joining with Sunday Supper and Dixie Crystals Sugar to be celebrating all things Halloween.
When I think of Halloween I couldn't think of something I crave more than Soft and Chewy Apple Cider Caramels. They are a fall must make in our house. Apple Cider Caramels taste like a Hot Caramel Apple Cider in a soft and chewy little package. The flavors amazing and the caramel just melts in your mouth.
Even though Caramel making can be time consuming the outcome is well worth the effort. These are wonderful to enjoy throughout the fall and perfect to give out over the holidays!
Let's make these together!
Over medium heat reduce 8 cups Fresh Apple Cider down to 1 cup. Watch carefully the last 15 minutes of reducing to prevent burning. The Apple Cider will become thick and syrupy.
I like to gather all my ingredients for making Apple Cider Caramel before I begin and keep a bowl of cold water nearby just incase I get any of the hot molten caramel on my hand. I choose Dixie Crystal Pure Cane Sugar for this recipe because it's been a trusted Southern brand since 1917.
Dixie Crystal has a Kids In The Kitchen on their website where you can find hundreds of kid friendly crafts, printable, edible art projects, activity sheets, and sweet science projects for more great ideas!
Butter a 9"x13" pan, line pan with with parchment paper making sure corners overlap, and butter parchment paper.
In a medium sized pot add 3 1/4 cup Heavy Whipping Cream and 1/2 cup Butter. Heat over medium heat until butter is melted and cream is just barely simmering.
In a large deep pot add but do not stir 4 1/4 cup Dixie Crystals Pure Cane Sugar, 3/4 cup Light Corn Syrup, 1/4 cup Water, and 1 teaspoon Salt. Attach candy thermometer to edge of pan. Bring to a simmer over medium-high heat, cook until sugar is dissolved, and starts to turn a caramel color about 5-7 minutes. Once sugar is dissolved stir to scrape any remaining sugar off bottom and sides of pan, until smooth. By waiting to stir the sugar it will prevent hard crystallized sugar from forming on the edge of pan.
Slowly whisk in hot cream mixture into caramel.
Cook over medium heat until Apple Cider Caramel reaches 250 degrees on candy thermometer, stirring occasionally.
Stir in 1 teaspoon Vanilla Extract, 1/2 teaspoon Ground Cinnamon, a generous pinch Allspice, a generous pinch Ground Ginger, and a generous pinch Nutmeg, until well combined.
Pour Apple Cider Caramel into prepared pan.
Allow to cool to room temperature and then refrigerate until cold.
Remove Soft and Chewy Apple Cider Caramels from pan and slice into 1" long slices and then desired length. Wrap in wax paper or parchment paper. Store in refrigerator.
Candy making happens to be one of my favorite childhood memories with my Granny. It's time consuming but so rewarding making it a great way to bring family and friends together whether it's during the making or while enjoying the sweet treat!
Dixie Crystals and Sunday Supper both share a goal to bring families together in the kitchen and around the table making memories through food! Make sure to check out the Dixie Crystals Scary Recipe Scramble Contest on their website for a chance to win a Kitchen Aid Mixer!
You can find more information on Dixie Crystals at:
Soft and Chewy Apple Cider Caramels taste like a caramel apple all in one soft caramel.
- 8 cups Fresh Apple Cider
- 3 1/2 cups Heavy Whipping Cream
- 1/2 cup Butter, Plus more for Greasing Pan
- 4 1/4 cup Dixie Crystals Granulated Sugar
- 3/4 cup Light Corn Syrup
- 1/4 cup Water
- 1 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Cinnamon, Ground
- 1 pinch Allspice, Ground (1/8th teaspoon)
- 1 pinch Ginger, Ground (1/8th teaspoon)
- 1 pinch Nutmeg, Ground (1/8th teaspoon)
- Butter a 9"x13" pan, line with parchment paper making sure corners overlap, and butter parchment paper. Set aside.
- Over medium heat reduce apple cider to 1 cup measured. Watch carefully the last 15 minutes of reducing to prevent burning. It will take about 30 min-1 hour. The cider will become thick and syrupy.
- In a medium sized pot add heavy cream and butter. Heat over medium heat until butter is melted and just barely simmering.
- In a large deep pot add sugar, 1 cup reduced apple cider, corn syrup, water, and salt. Attach candy thermometer to edge of pan. Without stirring bring to a simmer over medium-high heat, and cook until sugar is dissolved, and starts to turn a caramel color. Stir pan well to dissolve any remaining sugar stuck to the bottom of pan and sides.
- Slowly stir in heated cream mixture. Cook over medium heat, until caramel mixture reaches 250 degrees, stirring occasionally.
- Stir in vanilla, cinnamon, allspice, ginger, and nutmeg.
- Pour into prepared pan.
- Allow to cool to room temperature, cover, and refrigerate until cold.
- Remove Soft and Chewy Apple Cider Caramels from pan and slice into 1" long slices and then desired length. Wrap in wax paper or parchment paper.
© 2016 Serena Bakes Simply From Scratch
Created using The Recipes GeneratorBewitching Breakfast Treats
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