These honey caramels were inspired by a jug of fresh pressed apple cider from our local orchard.
I loosely based them on my honey cream caramels recipe (coming soon), but instead of using heavy cream in the recipe, I used half as much apple cider.
They were so delicious that they were eaten up within 24 hours! If you do have leftovers though, you can keep them in the refrigerator for a week or so, or freezer for several months.
Apple Cider Honey Caramels
- 1 cup apple cider
- 1 stick of salted butter (1/2 cup)
- 1 cup honey
- 1/4 to 1/2 teaspoon cinnamon (to taste)
- pinch of ground ginger
Yield: 3 or 4 dozen, depending on how small you cut them.
Directions to Make:
Pour the apple cider into a heavy, deep saucepan. Bring to a boil then add the stick of butter. Continue boiling until butter is melted then stir in the honey, cinnamon, and ginger.
Cook until the mixture reaches 245° F on a candy thermometer, stirring frequently.
Pour into a parchment paper lined 8×8 baking pan and let cool.
(Quick cleanup tip: Immediately after pouring your candy, place the still-hot saucepan in the sink and fill with water to soak.)
Lift out the parchment paper and using a pizza cutter or knife, slice into rows and then small squares. If needed for easier cutting, chill the candy for a few minutes in the freezer.
You can either store these in single layers between parchment paper or wrap each one individually in wax paper.
For extra kid-friendly fun, decorate with stickers!
For best candy making results: use a thermometer, don’t make on a rainy/humid day, make sure your pan is heavy and stir, stir, stir frequently!