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  • 4 cups apple cider
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 teaspoons flaky sea salt (such as Maldon, or less of a finer one (plus extra for sprinkling on top))
  • 8 tablespoons 1 stick unsalted butter, cut into chunks
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar (packed)
  • 1/3 cup heavy cream


  1. Boil the apple cider in a 3-to-4-quart saucepan over medium-high heat until it is reduced to a dark, thick syrup, between 1/3 and 1/2 cup in volume. Stir every 10 minutes or so. This took me about 45 minutes.
  2. While the cider is reducing, prepare and measure out the rest of your ingredients. Line the bottom and sides of an 8-inch square baking pan with parchment. Set aside.
  3. Once you are finished reducing the apple cider, remove it from the heat and stir in the butter, sugars, and heavy cream. Return the pot to medium-high heat with a candy thermometer attached to the side, and let it boil until the thermometer reads 252 degrees, about 5 minutes. Keep a close eye on it to ensure the caramel doesn’t burn.
  4. If you don’t have a candy or deep- fry thermometer, have a bowl of very cold water ready, and cook the caramel until a tiny spoonful dropped into the water becomes firm, chewy, and able to be plied into a ball.
  5. Immediately remove caramel from heat once it reaches temperature and add cinnamon and salt. Stir the mixture. Pour caramel into the prepared pan. Let it sit until cool and firm—about 2 hours, or faster in the fridge.
  6. Once caramel is firm, use the parchment paper to transfer the block to a cutting board. Use a well- oiled knife or pizza cutter to cut the caramel into 1-by-1-inch squares. Wrap each one in a 4-inch square of waxed paper, twisting the sides to close. Caramels will be somewhat on the soft side at room temperature, and chewy/firm from the fridge.
  7. Caramels keep well in an airtight container at room temperature for two weeks, or in the fridge for a month.