Apple Cider Caramels
  • 4 cups apple cider
  • ½ teaspoon ground cinnamon
  • 1 tsp kosher salt
  • 8 tablespoons (1 stick) unsalted butter, cut into chunks
  • 1 cup sugar
  • ½ cup packed light brown sugar
  • ⅓ cup heavy cream
  • Neutral oil for the knife
  1. Boil the apple cider in a 3- to- 4- quart saucepan over high heat until it is reduced to a dark, thick syrup, between ⅓ and ½ cup in volume. This takes about 35 to 40 minutes. Stir occasionally.
  2. While this is cooking, get everything else ready. Line the bottom and sides of an 8- inch straight- sided square metal baking pan with 2 long sheets of crisscrossed parchment. Set it aside. Stir the cinnamon and salt together in a small dish.
  3. Once you are finished reducing the apple cider, remove it from the heat and stir in the butter, sugars, and heavy cream. Return the pot to medium- high heat with a candy thermometer attached to the side, and let it boil until the thermometer reads 252 degrees, only about 5 minutes, keeping a close eye on it.
  4. Remove caramel from heat, add the cinnamon-salt mixture, and stir to distribute it evenly. Pour caramel into the prepared pan. Let it sit until cool and firm—about 2 hours. Once caramel is firm, transfer the block to a cutting board. Use a well- oiled knife, oiling it after each cut, to cut the caramel into 1-by-1-inch squares. Wrap each one in a 4-inch square of waxed paper, twisting the sides to close. Caramels will be somewhat on the soft side at room temperature, and chewy/firm from the fridge.
The original recipe called for "2 teaspoons flaky sea salt, such as Maldon." I didn't have that so I used 1 tsp of kosher salt, which was exactly right. Also, the original recipe uses real apple cider (the kind you find in the refrigerated foods case). I didn't have that and used regular bottled apple cider, which I admit is inferior but worked out fine.
Recipe by Sprung At Last at