Apple Pie Caramels
Serving Size / Yield
- 2 C. apple cider
- 2/3 C. heavy cream
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- 1 1/2 C. sugar
- 1/4 C. light corn syrup
- 1/2 C. butter, cubed
- freshly ground cinnamon or course sea salt, optional
Pour cider into small saucepan and simmer over medium heat until reduced to 1/3 cup, about 35 to 40 minutes. Set aside to cool.
Line 8-inch square pan with parchment paper or aluminum foil. In small bowl, combine heavy cream, salt, spices and reduced cider; set aside.
In large, heavy-bottomed saucepan, combine sugar and corn syrup. Cook over low heat, stirring until sugar dissolves. Insert candy thermometer and simmer until syrup reaches 234 degrees.
Remove from heat, remove thermometer and very slowly whisk in cream mixture (mixture may foam or spatter). Add cubed butter and stir or whisk until cream and butter are fully incorporated. Return pan to heat, reinsert thermometer and cook over low heat, stirring frequently, until temperature reaches 250 degrees.
Remove from heat and caramel into prepared pan; let mixture cool slightly, then sprinkle with freshly ground cinnamon or sea salt, if desired. Cool completely at room temperature or refrigerate until set. Once set, remove caramel from pan by lifting out by parchment paper or foil. Cut caramel into 3/4-inch squares. Wrap each piece in small wax paper square, twisting at each end to seal. Store in airtight container or refrigerate up to 2 weeks.