Maple Apple Cider Caramels//

    You know how you have internet friends and sometimes they become real-life friends? No? Well, I’ve found through blogging that I’ve met some of the kindest and sweetest people, including one pretty mama-to-be, Chelsea from This Grand Adventure! Today a few of my internet (and real life) friends and I are throwing her a baby shower, complete with favors, pizza, and cute cookies. Chelsea is a sweet, lovely fellow blogger and I am so excited to be taking part in her shower!



    Maple Apple Cider Caramels//

    I am so happy to finally be able to post this apple cider caramels recipe These suckers took 3 tries to get right, and I’m not even sure that I still know the ins and outs of candy making, even after all of that trial and error.  The first time, I broke the candy thermometer my fiance gave me for my birthday (along with a bowl he gave me, eek!), so since I didn’t really want to eat glass laced caramels, I threw that batch out. Oh, and did I mention that when I broke the candy thermometer it was the second time boiling the caramel mixture?! Oy! The next time, I thought I had it totally on point, boiled everything down, added the rest of the ingredients and poured into a pan to chill. Still, no dice. My caramels came out soft and didn’t set, so back into the pan they went! Third time is a charm, they worked. I think I made them a little more on the slightly burned side, but it must not have bothered anyone in our house, because they were gone in a day (or less than? Don’t judge me). I adapted this recipe from Dessert for Two’s small-batch caramel recipe, but used maple syrup in place of sugar and swapped out butter for tahini. I wanted to keep the apple cider part of the caramel, but add in a little more creamy/nutty flavor with the tahini. I used a lovely jar of tahini that Soom Foods sent over and I have to say, this stuff is goooood. I used the regular tahini in this caramel recipe, but I really want to try the chocolate flavor too.

    Maple Apple Cider Caramels//


    Want to check out some of the other lovely dishes brought by other bloggers to the baby shower? Check them all out here:

    Art of Natural Living–Baby Shower Washcloth Bunny Favors

    Order in the Kitchen–”Hello World” Airplane Sugar Cookies

    The Sweetphi Blog–Hot Air Balloon Shapped Pizza {Whole Wheat Veggie Pizza}

    The Speckled Palate–Indoor Smores

    The Frosted Vegan– Maple Apple Cider Caramels

    Karis’ Kitchen–Thumbprint Cookies

    Stew or a Story– Whole Grain Apple Scones with Homemade Caramel Sauce

    Maple Apple Cider Caramels//

    Maple Apple Cider Caramels
    Prep time
    Cook time
    Total time
    Maple apple cider caramels with a hint of tahini!
    Recipe type: Candy
    Cuisine: Candy
    Serves: 20 pieces
    • 2 cups apple cider (I love Trader Joe's Spiced Cider)
    • 2½ tablespoons tahini
    • ¾ cup maple syrup
    • 3 tablespoons almond milk
    • ½ teaspoon ground cinnamon
    • 1 teaspoon coconut oil
    • ¼ teaspoon fine grain sea salt
    1. In a saucepan over high heat, boil the apple cider until reduced down, about 30 minutes. Reduce heat to medium-high and add the tahini, maple syrup, and almond milk.
    2. Boil until the caramel reaches the hard ball candy stage or 255 degrees F. A good way to test when it is ready is to drop a teaspoon of caramel into a cup of water, if it remains solid, it is ready.
    3. Pour into a loaf pan lined with parchment paper and refrigerate until set. Slice into pieces and wrap in squares of parchment paper.
















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