Apple Cider Caramels
Apple pie meets caramel in these soft, chewy candies.
Hands-on: 5 to 10 min | Cook: 20 to 30 min | Yield: 64 caramels
- 2 cups (1 pint) heavy cream or whipping cream
- 1 cup light corn syrup
- 2 cups granulated sugar
- 6 tablespoons butter, salted or unsalted
- 1/2 cup boiled cider
- 1/2 teaspoon salt
- 1 teaspoon Apple Pie Spice*
- 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 stove.
- 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.
* No apple pie spice? Substitute 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon nutmeg or allspice.
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.
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.