Apple Cider Caramels
Apple pie meets caramel in these soft, chewy candies. When wrapped in parchment
they're the perfect homemade treat to hand out on Halloween.
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- 2 cups (1 pint) heavy cream or whipping cream
- 1 cup light corn syrup
- 2 cups sugar
- 6 tablespoons butter, salted or unsalted
- 1/2 cup boiled cider
- 1/2 teaspoon salt
- 1 teaspoon Apple Pie Spice *
* No apple pie spice? Substitute 1/2 teaspoon cinnamon, 1/4 teaspoon ginger,
and 1/4 teaspoon nutmeg or allspice.
- Lightly grease an 8-inch square baking pan and line with parchment paper,
leaving an overhang on opposite sides.
- Combine the cream, corn syrup, sugar, butter, and boiled cider in a heavy-bottom,
deep saucepan. 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
degrees F on a candy thermometer, 20 to 30 minutes, depending on your particular
- 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.
- To wrap the caramels, use 6-inch squares of parchment paper. Place one caramel
in the center of each square; wrap the opposite edges of the paper around the
caramel and twist the exposed edges to close.
Hands-on time: 5 mins. to 10 mins.
Baking time: 20 mins. to 30 mins.
time: 25 mins. to 35 mins.
Yield: 64 caramels
For softer caramels, boil the mixture until it reaches 242 degrees F to 245 degrees
F. You'll need to refrigerate the caramels once they're completely cool. Remove
them from the refrigerator about 15 minutes prior to cutting and wrapping.
To make apple cider caramel sauce, start by cutting all of the ingredient amounts
in half. Boil the mixture to about 226 degrees F to 230 degrees F ("thread" stage
on your candy thermometer). The sauce will be a spreadable consistency (like peanut
butter) direct from the fridge; softer at room temperature; and will become pourable
when you heat it. Store sauce for a few days at room temperature; refrigerate for
longer storage. Yield: about 1 3/4 cups sauce.
Recipe and photo credit (used with permission):
King Arthur Flour
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