Description
These apple cider caramels are a true taste of autumn, combining the sweet and tart flavors of apple cider with the rich, buttery goodness of caramel.
Ingredients
Scale
2 cups high quality apple cider
1 cup heavy cream
water
4–5 cinnamon sticks (can substitute 1 teaspoon ground cinnamon – be warned it will make the caramel a little gritty)
10 all spice berries (can substitute 1/4 teaspoon ground allspice – same warning applies here)
Pinch of nutmeg
3/4 cup sugar
3/4 cup brown sugar
1/3 cup light corn syrup
1/2 cup (1 stick) butter, cubed
Instructions
- Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 c. (keep a glass or silicone measuring cup handy so you can pour it out and back in again if you need to). Set aside to cool.
- Line an 8″ square pan with parchment paper, making sure to leave about 1″ hanging over the edges for easy removal. I actually prefer to just butter the pan well and forget about the parchment paper, because I think the parchment paper is a pain. However if you use parchment paper, I would still spray with non-stick cooking spray. Set prepared pan aside.
- In a small bowl, combine 2/3 c. cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside.
- In a large, heavy saucepan, combine the sugar, 1/3 c. whipping cream + enough water to reach the 1/2 c. line on the measuring cup, and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees.
- Remove from heat and slowly whisk in the cream 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 degrees (see number 1 and 2 in the tips section).
- Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. (If you buttered the pan like I do, you will probably need a spatula to help get the caramel out of the pan). Cut the caramels into 1/2-1 inch squares and wrap each caramel in wax paper or plastic wrap (see number 5 in the tips section).