Apple Cider Caramels

Compact a whole bottle of fresh apple cider into a salt-flecked, cinnamony, buttery caramel that embodies the essence of fall.

By @smittenkitchen

Original recipe source

Cook time: 60 minutes

Servings: 64

Ingredients

• 4 cups fresh apple cider
• 0 parchment paper
• 0 nonstick spray
• 1 stick unsalted butter
• 1 cup granulated sugar
• 0.5 cup light brown sugar
• 0.5 cup heavy cream
• 0 candy thermometer
• 0.5 teaspoon ground cinnamon
• 1 teaspoon fine sea salt
• 0 wax paper
• 0 airtight container

Instructions

1. Boil the apple cider in a 3 to 4-quart saucepan over high heat until it is reduced to about 1/2 cup, which should take approximately 35 to 40 minutes.
2. While the cider is reducing, line an 8-inch square pan with parchment paper, leaving an overhang on two sides. Spray the parchment paper with a nonstick spray.
3. Once the cider is reduced, remove it from the heat and stir in the butter, sugars, and heavy cream.
4. Return the pot to medium-high heat and let it boil until a candy thermometer reads 252°F, which should take about 5 minutes.
5. Immediately remove the caramel from the heat, add the ground cinnamon and salt, and give it a good stir.
6. Pour the caramel into the prepared pan. Let it sit at room temperature for 2 hours or until it is firm.
7. Once the caramel is firm, use the parchment paper overhang to lift it out of the pan and onto a cutting board.
8. Cut the caramel into 1-by-1-inch squares.
9. Wrap each caramel in a 4-inch square of wax paper, twisting the ends to secure.
10. Store the caramels in an airtight container at room temperature for up to two weeks.