Apple Cider Pudding with Caramel and Toffee Chips

For the caramel:
Place unopened can of sweetened condensed milk in a medium pot and cover with water, making sure the water covers the can by about 3 inches or more. Bring water to a simmer and simmer, covered, for 3 hours. Remove to cool and open to find the easiest and best caramel ever. (I make several at a time.) Set aside.

For the pudding:
In a small sauce pan bring apple juice, cinnamon, allspice, cloves, apple pie spice, vanilla sugar and 1/4 cup granulated sugar and bring it to a boil. Cover and let boil until it’s reduced by half. Strain.

Whisk together cornstarch, remaining 1 3/4 cup sugar, and salt and set aside.

In a medium sauce pan, heat cream and reduced apple cider until bubbles form on the edges. Slowly whisk in sugar, salt and corn starch mixture until blended well. Mixture should be fairly thick.

Place mixture in a bowl, cover and refrigerate until chilled though.

Stir in toffee chips and fold in caramel. Transfer to individual serving cups and garnish with toffee chips and apple slices.