apple cider caramels
 
Prep time
Cook time
 
Serves: 60 caramels
Ingredients
  • 2 cups heavy cream or whipping cream
  • 1 cup light syrup
  • 2 cups sugar
  • 6 tablespoons butter, salted or unsalted
  • ½ cup boiled cider
  • ½ teaspoon salt
  • 1 teaspoon Apple Pie Spice*
  • *No Apple Pie Spice? Substitute ½ teaspoon cinnamon, ¼ teaspoon ginger, and ¼ teaspoon nutmeg or allspice
Instructions
  1. Lightly grease an 8" x 8" baking pan and line with parchment paper, leaving an overhang on opposite sides.
  2. In a large stockpot, combine the cream, corn syrup, sugar, butter, and boiled cider. Bring the mixture to a boil over high heat, stirring to dissolve the sugar. Reduce to medium-high heat and cook until the mixture reaches 248°F on a candy thermometer, 20 to 30 minutes, depending on your particular stove. (Don't have a candy thermometer? Your caramel is ready when you can drop a few drops into cold water and it gets hard, and does not dissolve.)
  3. Remove the pan from the heat; stir in the salt and spice.
  4. Carefully pour the hot caramel into the prepared pan. Let it stand for 12 to 18 hours at room temperature before cutting into 1" squares.
  5. *Cutting was a little bit difficult! To make it easier, run your knife under hot water, then spray with baking spray, and cut in a sawing motion.
  6. Wrap caramels in wax or parchment paper, and share with friends!
Recipe by pretty plain janes at https://prettyplainjanes.com/2013/10/02/apple-cider-caramels/