Apple Cider Caramels

Pour cider into a medium saucepan and bring it to a boil on high heat. Then boil it for about 20 minutes or until the cider is reduced to 1/3 cup. This will be very concentrated, and can scorch so be careful and make sure to keep an eye on it. When done remove it from the heat and set aside to cool.

Line an 8″ square pan with parchment paper, making sure to leave about 1″ hanging over the edges of the pan for easy removal. Coat the paper with a bit of vegetable oil and set aside.

In a small bowl, combine 2/3 cup cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside, you can put this in the fridge as well if whipping cream left out on the counter concerns you.

Put the remaining 1/3 cup whipping cream into a half cup measure and add enough water to reach the 1/2 cup line.

In a large, heavy saucepan (preferably a Dutch oven), combine the sugar, the cream/water mixture and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer into the pan and simmer until the syrup reaches 234 F.

Then immediately remove the pan from heat and slowly whisk in the reserved cream and spice mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 248 F.

Remove pan from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. Once the caramel is completely cool and set, take the caramel out of the pan (using the parchment paper handles) and remove parchment paper. Cut caramel into desired sized squares. I did about 1/2″ logs and wrapped them in individual pieces of wax paper for eating. These can last up to two weeks, but you’ll be lucky if they last two days!

This recipe will vary on how much it makes based on how big or small you cut them. Plan on at least 36 caramels.

Recipe adapted from Our Best Bites.