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Apple Cider Caramels

Source of Recipe

From "Holiday Cookies" by Elisabet der Nederlanden


Recipe Introduction

"It takes a bit of time to achieve the concentrated apple flavor these caramels need, but it is time well spent. Use a fresh-pressed unfiltered apple cider from the refrigerated section of the market. Lightly coating the knife with a neutral oil like canola oil makes cutting the caramels into neat pieces a little easier."

List of Ingredients

• 3 cups unfiltered apple cider
• ¾ cup (6 ounces) unsalted butter, cut into cubes
• ¾ cup granulated sugar
• ¾ cup firmly packed golden brown sugar
• ½ cup heavy cream
• ½ tsp ground cinnamon
• 1¼ tsp flaky sea salt


Recipe

Pour the cider into a heavy saucepan and bring to a boil over high heat. Turn the heat to a simmer and simmer for 25 to 30 minutes, until the cider is reduced to about ½ cup.

Meanwhile, line an 8-inch square straight-sided metal pan with parchment paper, allowing a 2-inch overhang on all sides.

Remove the cider from the heat; add the butter, granulated sugar, brown sugar, and cream; give the mixture a stir. Return the pan to high heat and bring the mixture to a boil. Clip a candy thermometer onto the pan and boil for about 10 minutes without stirring, until the mixture registers 245°F to 250°F on the thermometer. Stir in the cinnamon and 1 teaspoon of the salt and remove from the heat.

Pour the caramel into the prepared pan and sprinkle with the remaining ¼ teaspoon salt. Let the caramel cool until slightly warm, then refrigerate for about 2 hours, or until firm.

Using the parchment-paper overhang, lift the caramel out of the pan and place on a cutting board. Using a sharp knife, cut into 1-inch squares. If you like, wrap each caramel in a small square of parchment or waxed paper and twist the ends closed. Store in an airtight container in the refrigerator for up to 3 weeks. Let sit at room temperature for 15 minutes before serving.

Makes about 64 caramels.