apple cider caramels
A pinch of flaked sea salt after pouring these caramels brings out an extra punch of apple cider flavor.
- 2 cups high quality apple juice, like Simply Apple
- 1 cup heavy cream, divided
- 1 teaspoon ground cinnamon
- Pinch of nutmeg
- ¼ teaspoon allspice
- 1½ cup sugar
- ⅓ cup light corn syrup
- ½ cup unsalted butter, cubed
- Boil apple juice in a medium saucepan until it reduces to ⅓ of a cup; approximately 20-30 minutes. Set aside to cool.
- Prepare an 9x13" baking dish by lining it with parchment paper and spraying with non-stick cooking spray. Make sure parchment paper covers the sides.
- Mix reduced apple juice with cinnamon, nutmeg, allspice and ⅔ cup heavy cream. Set aside.
- In a large, heavy bottomed saucepan, heat sugar, the remaining ⅓ cup heavy cream plus enough water to reach ½ cup, and corn syrup over low heat until dissolved.
- Simmer mixture until it reaches 234 degrees Fahrenheit.
- Remove from heat and stir in apple cider mixture and butter until fully incorporated and smooth.
- Return to heat and cook on low heat until caramel mixture reaches 248 degrees Fahrenheit.
- Poor caramel into prepared pan and allow to cool completely before cutting.
- Remove caramel from pan and cut into desired size. Wrap with 4x4" squares of candy foil or wax paper.
A High Temperature Candy Thermometer is a must.
Murray River Salt is a delicate salt perfect for candy making.
Assorted candy foils can be found at Layer Cake Shop.