Name: Spiced Apple Caramel Chews
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 64 pieces
Cuisine: American cuisine
Ingredients: 2 cup apple cider; 1 tsp ground cinnamon; 0.5 tsp ground nutmeg; 1 cup unsalted butter (2 sticks); 1.5 cup granulated sugar; 0.5 cup light corn syrup; 1 pcs sweetened condensed milk (14 oz can); 1 tsp vanilla extract; 0.5 tsp salt

Golden, chewy apple squares studded with warm spices sit on a rustic wooden board, drizzled generously with glistening caramel and a sprinkle of sea salt.

These delightful Spiced Apple Caramel Chews offer tender, buttery caramel squares infused with the warming essence of baked apples, cinnamon, and nutmeg. Each chew delivers a perfect balance of sweet and mildly tart fruitiness, making them an ideal treat for autumn gatherings, holiday festivities, or a cozy snack with your favorite warm beverage. The unique apple-cider flavor profile elevates these from a simple caramel candy to a truly special, seasonal confection. The recipe involves a clever step of simmering fresh apple cider with aromatic spices before folding it into the rich caramel base, adding an unexpected depth that is both comforting and innovative. This homemade candy is a perfect fit for the 'Caramel & Toffee Candies' category due to its classic chewy caramel foundation, enhanced with a festive, fruit-forward twist, resulting in a cherished confection that brings the taste of the season to any occasion.

Preparation time: 25 min
Cooking time: 40 min
Total time: 1 hr 5 min
Servings: 64

Instructions

Preparing the Apple Reduction

1In a medium saucepan, combine the apple cider, cinnamon, and nutmeg. Bring to a boil over medium-high heat.
2Reduce heat and simmer, stirring occasionally, until the cider has reduced by about half and coats the back of a spoon lightly. This should yield about 1 cup of spiced apple reduction. Set aside.

Making the Caramel

1Prepare an 8x8 inch baking pan by lining it with parchment paper, leaving an overhang on all sides. Lightly grease the parchment paper with butter or cooking spray.
2In a large, heavy-bottomed saucepan or Dutch oven, combine the butter, granulated sugar, corn syrup, and salt. Cook over medium heat, stirring constantly, until the sugar dissolves and the butter melts.
3Stir in the sweetened condensed milk and the reserved spiced apple reduction. Attach a candy thermometer to the side of the pot, ensuring it doesn't touch the bottom.
4Bring the mixture to a gentle boil, then reduce heat to medium-low and continue to cook, stirring frequently to prevent sticking, until the thermometer reaches 245°F (118°C), the firm-ball stage. This usually takes 20-30 minutes.
5Immediately remove the saucepan from the heat. Stir in the vanilla extract.

Setting and Cutting

1Pour the hot caramel mixture into the prepared baking pan. Do not scrape the bottom of the pot, as bits may be scorched.
2Allow the caramel to cool completely at room temperature for at least 4 hours, or preferably overnight. Do not refrigerate, as this can make it too hard and brittle.
3Once firm, use the parchment paper overhang to lift the caramel out of the pan. Place it on a clean cutting board.
4Using a sharp, lightly greased knife or kitchen shears, cut the caramel into desired squares or rectangles. Wrap each chew individually in wax paper or parchment paper to prevent sticking.

Instructions

Preparing the Apple Reduction

1In a medium saucepan, combine the apple cider, cinnamon, and nutmeg. Bring to a boil over medium-high heat.
2Reduce heat and simmer, stirring occasionally, until the cider has reduced by about half and coats the back of a spoon lightly. This should yield about 1 cup of spiced apple reduction. Set aside.

Making the Caramel

1Prepare an 8x8 inch baking pan by lining it with parchment paper, leaving an overhang on all sides. Lightly grease the parchment paper with butter or cooking spray.
2In a large, heavy-bottomed saucepan or Dutch oven, combine the butter, granulated sugar, corn syrup, and salt. Cook over medium heat, stirring constantly, until the sugar dissolves and the butter melts.
3Stir in the sweetened condensed milk and the reserved spiced apple reduction. Attach a candy thermometer to the side of the pot, ensuring it doesn't touch the bottom.
4Bring the mixture to a gentle boil, then reduce heat to medium-low and continue to cook, stirring frequently to prevent sticking, until the thermometer reaches 245°F (118°C), the firm-ball stage. This usually takes 20-30 minutes.
5Immediately remove the saucepan from the heat. Stir in the vanilla extract.

Setting and Cutting

1Pour the hot caramel mixture into the prepared baking pan. Do not scrape the bottom of the pot, as bits may be scorched.
2Allow the caramel to cool completely at room temperature for at least 4 hours, or preferably overnight. Do not refrigerate, as this can make it too hard and brittle.
3Once firm, use the parchment paper overhang to lift the caramel out of the pan. Place it on a clean cutting board.
4Using a sharp, lightly greased knife or kitchen shears, cut the caramel into desired squares or rectangles. Wrap each chew individually in wax paper or parchment paper to prevent sticking.

Nutrition Information

Calories: 106 kcal
Protein: 1 g
Fat: 4 g
Carbs: 17 g

Nutrient	Per serving
Calories	106 kcal
Protein	1 g
Fat	4 g
Carbs	17 g

Tips

Use a heavy-bottomed pot to prevent scorching and ensure even heat distribution for perfect caramel texture.
Ensure your parchment paper hangs over the edges of the pan; this makes lifting and cutting the set caramel much easier.
Store wrapped caramels in an airtight container at room temperature for up to 2-3 weeks, or freeze for longer storage.