Smoked Apple Cider Caramel Candies
Chewy fall-themed caramels featuring sweet apple cider and subtle smokiness. Perfect for gifts!
Servings 40 caramels
Calories 44kcal
Ingredients
- 1 Cup Sugar
- ¼ Cup Apple Cider
- 1 Tbsp Corn Syrup
- 6 Tbsp Butter cut into 1 Tbsp pieces
- ⅓ Cup Heavy Cream
- ⅛ tsp Sea Salt
- 3-5 dashes Liquid Smoke
- 1-2 pinches Flaky Sea Salt optional
Instructions
- Add the sugar, apple cider and corn syrup to a medium saucepan. Stir to combine over medium heat, until the sugar has dissolved.
- Once it begins bubbling, stop stirring, and insert a candy thermometer. Allow to boil until the mixture darkens and the temperature reads 325°F.
- Stir until smooth, and continue cooking until the the temperature goes back up to 240°F. Mix in the sea salt and liquid smoke.
- Line a loaf pan with parchment paper, and pour the hot caramel into the pan. Cover and refrigerate to set, for at least 4 hours.
- Once set, use the parchment to lift out the caramel, and a sharp knife to cut into 40 pieces. Sprinkle each with flaky sea salt, and wrap in a parchment square.
Notes
- Make ahead tip: Caramel candies can be made far in advance, wrapped and stored until you are ready to enjoy them. Store them at room temperature for 2-3 weeks, or in the fridge for 2-3 months. Thaw cold caramels to room temperature before eating.
- Smoky level: Liquid smoke can be fairly powerful, but this recipe uses only a few dashes for a subtle flavor. If you'd like to highlight the smokiness more, you can use more. Or if you don't want any smoke, leave it out entirely.