Apple Cider Caramels
Ingredients
The caramel base
-
2
cups
heavy cream
-
2½
cups
granulated sugar
-
½
cup
light corn syrup
-
½
cup
water
-
6
tablespoons
salted butter
-
¼
teaspoon
coarse kosher salt
-
1
teaspoon
vanilla extract
-
½
teaspoon
ground cinnamon
The apple cider reduction
-
4
cups
unfiltered apple cider
Instructions
- Simmer the apple cider in a saucepan until reduced to ½ to ⅔ cup.
- Butter a 9x9-inch baking pan or line it with parchment paper.
- Heat the cream until steaming and keep it warm.
- In a large pot, combine sugar, corn syrup, and water without stirring.
- Bring the mixture to a boil, washing down the sides with water to prevent crystallization.
- Cook until the mixture turns light to medium amber and reaches 325 to 345 degrees F.
- Slowly pour in the warm cream, followed by the reduced apple cider, butter, and salt.
- Stir constantly until the mixture reaches 245 to 248 degrees F.
- Remove from heat and stir in vanilla and cinnamon.
- Pour the caramel into the prepared pan and let it cool completely.
- Lift the cooled caramel from the pan, cut into squares, and wrap them.
Nutrition Facts (estimated)
Servings
60 caramels
Calories
27
Total fat
3g
Total carbohydrates
0.2g
Total protein
0.2g
Sodium
2mg
Cholesterol
9mg
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