This chocolate covered Apple Cider Caramels recipe is easy to make. The perfect fancy dessert for fall. Made with reduced apple cider for a deeper taste.
Chocolate Covered Apple Cider Caramels
Even though it’s been a hot Miami summer, I am ready for some fall flavor. These Chocolate Covered Apple Cider Caramels are gooey with tons of deep cider flavor encased in a yummy dark chocolate coating. I topped them with some flaky sea salt to add a contrast of flavor and also some crunch.
Making them is not that difficult but it does require a bit of time and patience. I also recommend purchasing a candy thermometer.
They are inexpensive and they will guarantee that your caramels will be cooked at an exact temperature ensuring the perfect texture and flavor. You can purchase them at any kitchen store or HERE at Amazon.
I tried these Chocolate Covered Apple Cider Caramels during my trip to Vermont at the famous Lake Champlain Chocolatier. As soon as I took a bite I was hooked! I couldn’t imagine how they managed to squeeze so much cider flavor into a caramel.
When I went home I tried different recipes I found online and tried adapting them. Unfortunately, it took me 8 tries. YES, 8 TRIES (no kidding) to achieve the perfect flavor and texture I was looking for. Of all the food I’ve made over the years, it has never taken me this long. Therefore, you get the best of all the recipes.
Of all the food I’ve made over the years, it has never taken me this long to get a recipe right, talk about frustrating. In the end, I got it and it’s amazing.
These caramels yield about 60-70 pieces and they are perfect to give out as gifts in a cute box or serve them as dessert to a fancy dinner or with coffee in the afternoon.
Finally, I hope you can try this delicious Chocolate Covered Apple Cider Caramels at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- For Cider Caramels
- 2 cups of fresh cider
- 2 cups of heavy cream
- 2 cups sugar
- 1 cup corn syrup
- 1/2 cup unsalted butter 1 stick
- 1/2 teaspoon cinnamon
- Pinch of salt
- For Chocolate coating
- 1 lb . semi-sweet or dark chocolate
- 2 Tablespoons butter
- Coarse salt for tops optional
Line an 8x8" square pan with parchment paper leaving an overhang paper on the sides for easy removal. Spray nonstick spray over the parchment paper
In a large saucepan, pour the cider and boil on medium heat until the cider reduces to 1/2 or 1/3 cup. This takes about 20-25 minutes (watch it closely because the cider can burn)
After the cider is reduced, add the butter, corn syrup, heavy cream and sugar. Cook this mixture over medium-high heat.
Insert a candy thermometer and cook until the caramels reach 248-250 Degrees F. About 20-25 minutes
Immediately remove from heat and add the cinnamon and salt. Mix
Pour into the square pan and leave it on the counter to set. About 4-6 hours
Remove from mold and cut into caramels
Place the caramels on a sheet pan lined with parchment paper and place in the fridge for a minimum of 30 minutes to harden
For chocolate topping
Place all but 1/3 cup of the chopped chocolate in a bowl
Add the butter
Melt in the microwave by heating 30 seconds, then giving it a stir and heat for 30 more seconds. Repeat this step until all the chocolate has been melted
When chocolate is melted, add the remaining 1/3 cup of chocolate and mix until all the chocolate has been completely melted and the mixture is smooth and shiny
Dip caramels into the chocolate using a fork. Tap the fork on the edge of the bowl to shake off the excess chocolate
Place dipped caramels into a lined sheet pan and sprinkle with coarse sea salt
Let the chocolate set and enjoy!
Cider Caramel mixture slightly adapted from King Arthur Flour
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Thomas Coleman says
Candy is one of my favorite things to make, especially caramels but I find most of the recipes don’t fully set up so if I don’t store them in the refrigerator they are so sticky. Can’t wait to try this recipe!
let me know what you think Thomas
Your Temperatures are wrong…Even king arthur flour site says 248 F. Just thought I should let you know so you could edit it.
Oh my goodness Gene! You’re absolutely right… I was off about 100 degrees. I apologize for that. Just corrected the recipe.
Recipe tastes great, definitely has a nice apple flavor. On a side note, I. had never melted chocolate in the microwave before, and ended up having my chocolate sieze, so I went back to using double boiler method and everything worked out ok.
I’m glad you liked them! We are addicted to those caramels..especially with the chocolate.
I’m so sorry your chocolate scorched in the microwave. Usually, I burst it for short intervals, remove, stir and then burst it again but a double boiler is definitely the better and fool-proof method.
Thanks for stopping by!
Hello Tiffany can you use apple juice in the place of the cider ?
Hi Honey, the flavor wouldn’t be the same. Cider is basically raw apple juice that still has the part of the pulp.
Your recipe says fresh cider. Is that the reduced cider?
Hi Betty, in the recipe we reduce the cider (see step 2) 🙂
Heidi Oehrlein says
do these freeze well?
They do Heidi, you can even freeze them with the chocolate. First place them on a flat tray to freeze, then when they are completely frozen, just toss them in a zip top bag.
Hi Tiffany. Made these last weekend and when the caramel set it was really hard and brittle. Used the candy thermometer and took the caramel off the heat right at 250. Any suggestions on how to soften the caramel for the next time, I’m thinking cook it to a lower temp? Thanks.
That seems odd! I am so sorry about that Brian! At 248 they shouldn’t be hard. Did you take a lot of time taking it off the heat? Or did you insert the thermometer in the shallow part?
Took the pan right off the heat and the thermometer was inserted pretty deep into the liquid. I did leave the caramel in the saucepan for a few minutes before transferring it to the 8×8. Maybe that was enough to raise the temp a bit?
Carl Wright says
I don’t eat a lot of sweets Tiffany, but boy they look good.
Indeed! they super flavorful