Recipes Soft Apple-Cider Caramels 5.0 (1,567) Add your rating & review These chewy treats are like caramel apples in candy form, combining the tangy-sweet flavor of cider with buttery caramel. To create your own spin on them, use a flavored apple cider or add different spices, like ground ginger or black pepper. Slideshow: Easy Food Gifts By Justin Chapple Justin Chapple Facebook Instagram Twitter Title: Culinary Director at Large, Food & WineLocation:New YorkExpertise: recipe development, cookbook writing.Experience: Originally from California, Justin Chapple studied classic culinary arts at the French Culinary Institute in New York City. After working as a line cook, Justin helped to produce the Food & Wine Classic in Aspen before joining the magazine's recipe test kitchen. He then moved into the role of culinary director-at-large and continues to host "Mad Genius Tips." Justin's first cookbook, Mad Genius Tips, is filled with expert hacks and delicious recipes from the video series. His second book, Just Cook It!, features built-to-be-easy recipes inspired by his California upbringing and his work as a professional recipe developer. Food & Wine's Editorial Guidelines Updated on May 17, 2017 Print Rate It Share Share Tweet Pin Email To create your own spin on these chewy treats, use a flavored apple cider or add different spices, like ground ginger or black pepper. Photo: © John Kernick Active Time: 1 hrs 45 mins Total Time: 2 hrs 45 mins Yield: 150 caramels Ingredients 2 quarts apple cider 3 cups heavy cream 1/2 cup sweetened condensed milk 4 cups sugar 3/4 cup light corn syrup 1/4 cup water 1 1/2 teaspoons kosher salt 1 stick cold unsalted butter, diced 1/2 teaspoon cinnamon Pinch of ground allspice Pinch of ground cloves Neutral oil, such as canola or grapeseed, for brushing Directions In a large saucepan, simmer the apple cider over moderate heat, stirring occasionally, until reduced to 1 cup, about 1 hour. Pour the reduced cider into a bowl. Line a 9-by-13-inch rimmed pan with foil and coat the foil with nonstick cooking spray. In a medium saucepan, combine the heavy cream and condensed milk and bring to a simmer over moderate heat; keep the mixture warm over low heat. In another large saucepan, combine the sugar with the reduced apple cider, corn syrup, water and salt and bring to a boil. Simmer over moderate heat until the sugar dissolves, about 5 minutes. Carefully whisk in the butter until melted. Gradually whisk in the warm cream mixture until incorporated. Cook over moderately low heat, stirring frequently, until a golden caramel forms and the temperature reaches 245° on a candy thermometer, about 45 minutes. Stir in the cinnamon, allspice and cloves and scrape the caramel into the prepared pan. Let cool completely, then refrigerate the caramel overnight. Lightly brush a sheet of parchment paper with oil. Invert the caramel onto the parchment and peel off the foil. Using a sharp knife, cut the caramel into 1-inch-wide strips, then cut the block crosswise into 1/2-inch rectangles. Wrap each caramel in a square of parchment paper or a candy wrapper and twist the ends to seal. Serve or pack the caramels into boxes. Make Ahead The wrapped caramels can be stored in a cool spot or refrigerated for up to 2 weeks. The uncut caramel can be tightly wrapped in plastic and refrigerated for up to 2 weeks; cut just before serving. Rate it Print