A small batch of your favorite fall caramels!
In a 2-quart saucepan, boil the apple cider until it reduces to ¼ cup. It should take about 30 minutes on high. Meanwhile, line a 9 x 5 x 3-inch loaf pan with parchment paper, and spray it with cooking spray.
Once the cider is reduced, lower the heat and add the butter, sugars, and heavy cream. Raise the heat and bring the mixture to 255ºF over medium-high heat. Use a candy thermometer to ensure the proper temperature.
Immediately stir in the cinnamon and salt. Then, pour the mixture into the prepared loaf pan.
Let the mixture chill for 1 hour in the fridge. Slice it with a knife into bite-sized pieces.
Recipe scaled down from Smitten Kitchen’s Apple Cider Caramels.
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These were fantastic and so easy! I burnt the cider the first time around, so be careful! My coworkers devoured them and were asking for the recipe. I loved the saltiness on top, but my coworkers preferred the ones I didn’t top with salt
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Betsy (TK) on 11.14.2014
Delicious! And I love the new photo of you!