How to Make Apple Syrup Caramels

Apple Syrup Caramels

Fill your kitchen with the warm Fall smells of apple, cinnamon and ginger with this recipe for homemade caramels. The recipe makes a large batch of caramel candies, so there will be plenty to share with neighbors, friends and family.

Ingredients

  • 1 can (12 fl. oz.) frozen unsweetened apple juice concentrate
  • 1 1/2 cups heavy whipping cream
  • 1 cup light corn syrup
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground ginger
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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Directions

Lightly grease a 9x9-inch pan and line with aluminum foil. Spray foil with non-stick cooking spray; set aside.

Cook apple juice concentrate in a large saucepan over medium heat until it has reduced to 1/2 cup, about 20 minutes. The juice should be at a medium boil and it will darken as it reduces. Stir in cream, corn syrup, sugar and butter. Bring the mixture to a boil over high heat, stirring frequently to dissolve the sugar. Reduce to medium-high heat and cook, without stirring, until the mixture reaches 252°F on a candy thermometer, about 40-45 minutes.

Remove pan from heat; stir in the cinnamon, salt, ginger and vanilla extract.

Pour the hot mixture into the prepared 9x9-inch pan. Refrigerate for 1-2 hours or until firm.

Remove caramels pan and invert onto a cutting board. Carefully remove the foil and cut into 54 pieces (6 x 9). Wrap individually with waxed paper, if desired.

Notes:

  • The caramel mixture will rise in the pan when heated so using a large saucepan is crucial, otherwise the mixture may overflow as it begins to boil.
  • The caramels will be very firm when chilled; let stand at room temperature for about 15 minutes before serving. Store in the refrigerator, especially during the summer months.

  • 1 can (350 ml) frozen unsweetened apple juice concentrate
  • 350 ml heavy whipping cream
  • 240 ml light corn syrup
  • 200 g granulated sugar
  • 50 g light brown sugar
  • 55 g (1/2 stick) unsalted butter
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground ginger
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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Directions

Lightly grease a 23x23-centimeter pan and line with aluminum foil. Spray foil with non-stick cooking spray; set aside.

Cook apple juice concentrate in a large saucepan over medium heat until it has reduced to 120 ml, about 20 minutes. The juice should be at a medium boil and it will darken as it reduces. Stir in cream, corn syrup, sugar and butter. Bring the mixture to a boil over high heat, stirring frequently to dissolve the sugar. Reduce to medium-high heat and cook, without stirring, until the mixture reaches 120°C on a candy thermometer, about 40-45 minutes.

Remove pan from heat; stir in the cinnamon, salt, ginger and vanilla extract.

Pour the hot mixture into the prepared 23x23-centimeter pan. Refrigerate for 1-2 hours or until firm.

Remove caramels pan and invert onto a cutting board. Carefully remove the foil and cut into 54 pieces (6 x 9). Wrap individually with waxed paper, if desired.

Notes:

  • The caramel mixture will rise in the pan when heated so using a large saucepan is crucial, otherwise the mixture may overflow as it begins to boil.
  • The caramels will be very firm when chilled; let stand at room temperature for about 15 minutes before serving. Store in the refrigerator, especially during the summer months.

  • Nielsen-Massey time icon

    10 minprep

  • Nielsen-Massey time icon

    1 hrcook

  • Nielsen-Massey yield icon

    54pieces

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract