Because why not indulge a little this Halloween... But make it better for you!
These Honey Cider Caramels are better-for-you because well, you guessed it, they use honey instead of refined sugar and they are the perfect way to satisfy your sweet tooth! These delicious little treats embody the flavor of fall with their rich blend of honey and apple cider.
Not sure WOT kind of honey to use? Let us help!
Unlike the neutral flavor of granulated sugar, honey has an array of unique flavors that depend on which plants the bees have fed. Acacia, with its delicate and subtle honey flavor, is best if you prefer a more traditional-tasting caramel. Tupelo and Palmetto would also fit the bill.
For a distinctive candy that feels like fall and pairs great with cider, try buckwheat honey’s earthy, malt-heavy flavor. Wildflower honey can vary widely in taste from jar to jar, so try it before using it in your caramel, and steer clear if it’s a highly floral batch.
Tips: If you want to skip the step of boiling cider, King Arthur makes a lovely product called Vermont Boiled Cider, which can be used in place.
If you don’t have a candy thermometer, put a tiny spoonful of the hot cooked caramel into a glass of cold water. You should be able to pull out the caramel blob and test that it can be rolled into a ball and is chewy.
Honey Cider Caramels
Ingredients
- 4 cups apple cider
- Cooking Spray
- 8 tbsp unsalted butter
- ½ cup cup firmly packed light brown sugar
- 1 cup honey
- ⅔ cup whole goat milk
- 1¼ tsp flaky sea salt, such as Maldon, plus more for finishing
Instructions
- In a 3-quart saucepan, boil apple cider over high heat until reduced to 1/3 cup of cider syrup, 30-40 minutes. (Pour syrup into a heatproof measuring cup to check on the reduction amount during the last 5-10 minutes of cooking.) Remove from heat.
- Meanwhile, lightly coat an 8-x-8-inch straight-sided metal baking pan with cooking spray. (The spray will help keep the parchment paper securely in place.) Cut two 8-x-11-inch pieces parchment paper. Line the bottom and sides of pan with paper, leaving 2-inches of overhang on all sides. Spray paper with cooking spray.
- Add butter, brown sugar, honey and goat milk into the hot cider syrup; stir until butter is melted. Return pot to just above medium heat with a candy thermometer attached to the side. Cook, undisturbed, until the thermometer reads 250° or hard ball stage, 8-12 minutes, watching closely. Immediately remove from heat and use the candy thermometer to stir in salt.
- Pour caramel into the prepared pan. Let cool, uncovered, at room temperature for 2 hours, then sprinkle with flaky salt. Cover and refrigerate at least 1 hour or overnight.
- Use the parchment paper overhang to transfer caramel to a cutting board. If refrigerated overnight, let sit at room temperature for about 20 minutes before slicing. Use a large knife to cut the caramel into bite-sized squares or rectangles. Wrap each caramel in waxed paper, twisting the sides to seal. Store in an airtight container at room temperature for up to two weeks.
Enjoy!
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