Sea Salted Apple Cider Caramels

IMG_2352 IMG_2348 IMG_2350It seems that these caramels make it officially fall. They are so good, but good in a way where you can just have one and feel satisfied. They are sweet and savory and deeply apple-y. The color is darker amber because I used coconut palm sugar. The pairing of rich and caramel flavored coconut sugar with the apple and sea salt just brought a better flavor and complexity, and somehow made these treats taste a bit more grown up.

Sea Salted Apple Cider Caramels
(adapted from Smitten Kitchen)
4 cups apple cider
1/2 tsp cinnamon
2 tsp sea salt flakes
8 tbsp/1 stick unsalted butter-I use Straus, chopped into pieces
1 cup coconut palm sugar
1/2 cup brown sugar
1/3 cup heavy cream (I used raw heavy cream)
Avocado oil

Line a small baking pan with parchment paper.
Pour the apple cider into a saucepan over high heat and boil for about 45 minutes, or until the apple cider is greatly reduced in volume to about 1/2 cup of thick, syrupy liquid. Stir occasionally as it heats.

Once the cider has reduced, remove from the heat and add the butter, sugars, and cream. Stir to combine, then place back on medium-high heat. If you have a candy thermometer, bring the temperature up to 252*, if not (and I didn’t have mine where I made these) you’ll do the cold water trick. So as you heat the caramel, the texture becomes more bubbly, every so often you drop a bit of caramel into a very cold glass of water. The caramel is done when the drops become firm and chewy. This step happens pretty fast, and the caramel is ready in about 5-8 minutes. Keep and eye on the caramel, but more importantly your nose, make sure you don’t smell any burning.

Remove the caramel from the heat, stir in the cinnamon and sea salt, then pour the mix onto parchment paper in the pan. Try for about 1 inch thick, but you can also choose what size/shape you want, so this is up to you.

Allow the caramels to cool for about 1-2 hours in the fridge. To cut them into shape, coat a sharp knife with avocado oil and recoat after each cut. Store the caramels in wax paper of on layers of parchment paper in a tupperware in the fridge or on the countertop.

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