Apple Cider Caramels
Ingredients:
2 cups apple cider
1/2 cup heavy cream
1 1/2 cups sugar
1/4 cup butter, cut into pieces
1/2 teaspoon cinnamon
1/4 teaspoon salt
Instructions:
Reduce the Apple Cider: In a medium saucepan, bring the apple cider to a boil over high heat. Continue boiling, stirring occasionally, until it reduces down to about 1/3 cup. This process takes 20-30 minutes. Keep a close eye to prevent burning.
Prepare the Cream Mixture: While the cider reduces, mix the heavy cream, cinnamon, and salt in a small bowl. Set aside.
Start the Caramel Base: Once the cider has reduced, lower the heat to medium and add the sugar and butter to the saucepan. Stir until the butter melts and the sugar completely dissolves.
Add the Cream Mixture: Slowly pour the cream mixture into the saucepan, stirring continuously. Be cautious, as the mixture will bubble up.
Cook to Caramelize: Increase the heat to medium-high and bring the mixture to a boil without stirring. Insert a candy thermometer and cook until the caramel reaches 252F 122C, about 10-15 minutes.
Set the Caramel: Once the caramel reaches the right temperature, remove the pan from the heat immediately. Pour the caramel into a lined 8×8 inch baking dish and allow it to set for 2-3 hours until firm.
Cut and Serve: When the caramel is fully set, lift it out of the dish using the parchment lining. Cut into small squares with a sharp knife. For an extra decorative touch, sprinkle a bit of cinnamon on each piece.
Store: Wrap each caramel individually in parchment or waxed paper to prevent sticking. Store in an airtight container at room temperature for up to two weeks.
These Apple Cider Caramels capture the cozy flavors of autumn in each soft, chewy bite!
Nutritional Information:
Prep Time: 10 minutes Cooking Time: 45 minutes Setting Time: 2-3 hours
Servings: 30-40 pieces
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