Sweet, salty and perfectly soft and chewy apple cider caramels that are loaded with fall flavor. This delicious treat is a must-make this season!
Prep Time: 15 minutesminutes
Cook Time: 40 minutesminutes
Total Time: 55 minutesminutes
Servings: 48
Ingredients
2cupsapple cider
1cupheavy whipping cream, divided
1 ¼teaspoonsground cinnamon
¼teaspoonnutmeg
pinchground cloves
1 ½cupsgranulated sugar
3Tablespoonswater
⅓cuplight corn syrup
½cupbutter, cubed
Optional: Maldon flake salt, for sprinkling
Instructions
In a saucepan, boil apple cider for 20-30 minutes or until it is reduced down to 1/3 cup. Set it aside to cool.
Line a 8×8" pan with parchment paper. Coat with a bit of butter or cooking spray and set aside. In a small bowl, combine 2/3 cup whipping cream, cinnamon, nutmeg, cloves and reduced apple cider. Set aside.
In a heavy-bottomed saucepan, combine the sugar, 1/3 cup whipping cream, water, and corn syrup. Cook over low heat until the sugar dissolves (about 5-10 minutes). Insert a candy thermometer and simmer until the syrup reaches 230°F.
Remove pan from heat and whisk in the cider and cream mixture. Add the butter and combine until fully incorporated. Return the pan to heat and re-insert candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 244°F. Once temperature reaches 244°F, cook for 2 more minutes.
Remove the pan from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator.
Once cooled, cut the caramels into squares or rectangles and wrap each caramel in wax paper. Store in an airtight container or in the refrigerator for up to 3 weeks.