Sugarbee® Apple Cider Caramels

Recipe by: Valerie Musser
Yield: Approximately 40 caramels


  • 2 cups SugarBee® Apple Cider
  • 1 cup heavy whipping cream
  • 1 ¼ tsp. cinnamon
  • ¼ tsp. nutmeg
  • Pinch of cloves
  • 1 ½ cups white sugar
  • 3 tbsp. water
  • ¼ cup light corn syrup
  • 1 stick of butter cubed


  1. In a heavy bottomed pot, bring the SugarBee® apple cider to a boil until it is reduced to 1/3 cup. This process takes about 20-30 minutes. Set it aside. 
  2. Meanwhile, line an 8×8 baking pan with parchment paper. I like to secure the parchment to the pan with clothespins or binder clips.
  3. Butter or spray the parchment with cooking spray. 
  4. In a small bowl, combine 2/3 cup whipping cream, spices, and the reduced cider. Set aside.
  5. In the same heavy bottomed pot that you used to reduce the cider, combine the sugar, 1/3 cup whipping cream, water, and corn syrup. Bring the mixture to a boil over medium heat and cook, without stirring, until the mixture reaches 230°F on a digital or candy thermometer. Then, whisk in the cider, cream mixture, and butter. Bring the temperature up to 245°. This process takes about 20-30 minutes. 
  6. When your caramel reaches the proper temperature(245°F), immediately remove it from the heat and pour it directly into your prepared pan. 
  7. Let it cool completely at room temperature before cutting into squares, or rectangles. Wrap each piece in wax paper, secure with a bit of twine and store in the refrigerator for up to a month.

No Comments
Leave a Reply