Recently my 6.5 gallon batch of Cyser was ready to be racked, so I decided to divide it up into 6 smaller batches and try something different with each one. One of my crazy ideas was a Werther's cyser. I looked around and found a few people who have tried it with traditional mead, but couldn't find any tasting results. One issue that people had was with some pretty heavy foam that would fill the top of the carboy. This is potentially from the fats that are in Werther's and could cause it to go rancid eventually. I was able to avoid this by skimming it off during simmering and also I ended up racking it again a few weeks later to get rid of any residual foam. Here's a pic after the latest racking:
The initial tasting is really good, hoping it ages well. Reminds me of a butterscotch/caramel apple. The flavor is there but not over powering. I think too much would make it a bit too rich.
If anyone is interested in the recipe, I started with a basic cyser made from apple cider and wildflower honey. I let it ferment to dryness, racked it, and stabilized it. Then I took a few cups of the cyser and simmered it while stirring in the werthers hard candy. I used 2 5.5 oz. bags for 1 gallon. You have to continually stir it otherwise they'll end up stuck to the pan. You'll also want to skim off any foam that comes to the surface. After they're dissolved, pour the hot werthers mix back into the rest of the cyser. I noticed that after doing this more foam appeared. I don't know if this had to do with cooling it down or agitating it but I would trying both before racking to the carboy. I ended up with a neck full of foam but was able to get rid of it with a second racking. Let me know if you have any questions!