Apple Cider Caramels
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Category
Treat
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Cusine
American
What do you need?
How to make?
Ingredients
2 cups apple cider
1 cup heavy cream
3/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground allspice
1 pinch cloves
1 pinch nutmeg
1 1/2 cups granulated sugar
1/3 cup light corn syrup
2 1/2 Tbsp water
1/2 cup unsalted butter
1/2 tsp salt
Maldon or Fleur de Sel
Directions
Add cider to a large saucepan, set over medium-high heat and allow to simmer until reduced to 1/3 cup , about 25 minutes . Set aside to cool. Butter and line and 8-inch baking pan with two sheets of parchment paper leaving a 1-inch over hang on each end, and butter paper. In a small bowl whisk together 2/3 cup of the cream, cinnamon, ginger, allspice, cloves, nutmeg and reduced cider. In a 3-quart heavy bottom saucepan combine sugar, remaining 1/3 cup cream, corn syrup and water. Cook over medium-low heat, stirring constantly until sugar dissolves, then cook mixture, stirring occasionally, until mixture reaches 234 degrees on a candy thermometer. Remove from heat and slowly whisk in cream mixture. Add butter and stir to melt. Return to medium-low heat and cook, stirring occasionally until mixture reaches 246 degrees on a candy thermometer. Remove from heat and carefully pour caramel into prepared baking dish. Allow to rest at room temperature or in refrigerator until caramel is set. Sprinkle with Maldon then cut into squares or rectangles and wrap in wax paper. Store in refrigerator up to 2 weeks, bring to room temperature before enjoying.
