Apple Cider Caramels
With the bright flavors of apple cider and warm fall spices, these caramels are great alone or baked into Browned Butter Sugar Cookies.
Ingredients
- 4 cups apple cider
- 2 teaspoons flaky sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter (cut into cubes)
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1/3 cup heavy cream
Instructions
- Boil the apple cider in a 4-quart saucepan over high heat, stirring occasionally, until reduced to a dark, thick syrup, between 1/3-cup and 1/2-cup (approximately 35 to 40 minutes).
- Meanwhile, line the bottom and sides of an 8-inch square baking dish with parchment paper, leaving excess hanging over the sides.
- In a small bowl, combine the cinnamon and salt, set aside.
- After the cider has reduced, remove it from the heat and stir in the butter, sugars, and heavy cream. Return the pan to medium-high heat and attach a candy thermometer to the side. Let the mixture boil until the thermometer reaches 252 degrees F, about 5 minutes.
- Immediately remove the caramel from the heat, add the cinnamon and salt, and stir several times with a wooden spoon. Pour the caramel into the prepared pan. Let sit until cool and firm, about 2 hours.
- Once the caramel is firm, use the parchment overhangs to lift it out of the pan and transfer to a cutting board. Using a very sharp knife coated with non-stick cooking stray, cut the caramel into 1-inch squares. You may need to respray the knife several times during cutting to ensure clean slices.
- Wrap each caramel in a 4-inch square of waxed paper, twisting the sides to close. The caramels can be stored in an airtight container for up to 2 weeks.
Notes
Source: Adapted from Brown Eyed Baker, originally from The Smitten Kitchen Cookbook and blog
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