Apple Cider Maple Caramels

Heat apple cider in a 3- or 4-quart pot over medium-high heat. While the cider comes to a boil, prepare your remaining ingredients and have them standing by near the stove. Use two strips of parchment paper to line an 8-inch square pan sitting on a trivet, crossing the sheets of parchment so that the bottom and all sides are covered. You can also use this time to cut wrappers out of wax paper. You’ll need about 64 four-inch squares.

Boil cider for 25-35 minutes until it has reduced to about 1/2 a cup, stirring occasionally. You may have to remove it from the heat as it gets close, in order to get an accurate idea of how much is left. It will form a thick, dark syrup.

Remove the pot from the heat and stir in butter, sugar, maple syrup and cream. Attach a candy thermometer to the side of the pot and return to the heat. Stirring occasionally, keep a close eye on the caramel. Once it reaches 248°F, quickly mix in the salt and spices. Cook just a bit longer until the mixture reaches 250°F. Immediately remove the pot from the heat, remove the thermometer and place it in the sink, and pour the hot caramel into the parchment-lined square pan, scraping out as much as you can. Allow the caramel to cool until it is room temperature and firm. This will take about two hours.

Once caramel block has cooled, use the parchment paper “sling” to lift the block out of the pan and onto a cutting board. Wipe oil on both sides of a knife and cut the caramel into one-inch wide strips, re-oiling the knife after each cut. Turn the strips 90 degrees and make perpendicular cuts, essentially cutting the caramels into one inch squares. Wrap each caramel in a four-inch square of waxed paper.

Caramels will store for up to two weeks in an airtight container on the counter.

Adapted from Smitten Kitchen.