Caramels - Apple cinnamon and toasted black sesame

A recipe from

Apple cinnamon caramels

Recipe slightly adapted from Not So Humble Pie

Makes roughly 80 2.5cm square or 140 1x4cm caramels


2 cups cloudy apple juice

1 tsp ground cinnamon

2 cups white sugar

1 cup (310g) corn syrup/liquid glucose

pinch salt

1 1/2 cup heavy cream

4 tablespoons (60g) unsalted butter


  1. Combine the apple juice and cinnamon in a large sauce pan over medium heat and allow to simmer for roughly 30 minutes. Once the liquid has reduced to a 1/2 cup, set the apple syrup aside.
  2. Prepare a 9 x 9 pan by lining it with foil and lightly greasing it.
  3. In a large sauce pan combine sugar, corn syrup, salt and 1 cup of the heavy cream. Place over medium heat and stir frequently with a silicon spatula or wooden spoon, bring the mixture to a boil.
  4. Once the mixture boils add the remaining half cup of cream and the apple syrup in a slow trickle so your caramel mixture continues to boil uninterrupted.
  5. Allow the mixture to boil for 5 minutes without stirring. Then add the butter, one tablespoon at a time, stirring after each piece melts.
  6. Turn the heat to low-medium/medium and clip on your candy thermometer.
  7. Heat until the mixture just hits 255°F/125°C. (This should take about 30 minutes).
  8. Once you’ve hit the right temperature, quickly remove the pot from the heat and pour into your prepared pan.
  9. Allow the caramel to cool completely before lifting the caramel slab from the pan.
  10. Cut the caramel slab into small pieces using a sharp buttered knife (cutting in a rocking motion as you press down on the slab).
  11. Wrap each piece in a square of grease-proof paper.
  12. Store in an air tight container for up to 2 weeks (that’s if they last that long!).

Variation: Toasted black sesame caramels

Exclude the apple juice and cinnamon. Need 2 tbsp of black sesame seeds, toasted.

  1. Toast 2 tbsp of black sesame seeds in a small frypan until fragrant. Set aside
  2. Continue with step 2-7 of recipe above.
  3. Once the caramel reaches the right temperature, add the toasted sesame seeds and stir.
  4. Quickly remove the pot from the heat and pour into prepared tin.
  5. Follow steps 9 and onwards.