Apple Cider Caramels

Recipe from King Arthur Flour

Ingredients

2 cups (454g) heavy cream
1 cup (312g) light corn syrup
2 cups (397g) granulated sugar
6 tablespoons (85g) butter, salted or unsalted
1/2 cup (170g) boiled cider *see note below
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon freshly ground nutmeg

*I made my own boiled cider by simmering a 48oz bottle of apple cider on the stove until reduced to 1/7th the volume.  (Mark starting volume with a wooden skewer or chopstick to keep track of progress).  It took me about 2 hours.

Instructions

Line an 8″ x 8″ baking pan with parchment paper, leaving an overhang on all sides. The wider the parchment paper is, the better.

Combine the cream, corn syrup, sugar, butter, and boiled cider in a 4-quart, heavy-bottom, deep saucepan. (pictured below is 8-quart pan. If in doubt, err on the side of a larger pan)  Bring the mixture to a boil over high heat, stirring to dissolve the sugar. Reduce to medium-high heat and cook, without stirring, until the mixture reaches 248°F on a candy thermometer, 20 to 30 minutes, depending on your particular stove.

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Remove the pan from the heat; stir in the salt and spice.

Pour the hot mixture into the prepared pan. Let it stand for 12 to 18 hours at room temperature before cutting into 1″ squares.

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See full recipe and instructions here

 

 

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