Apple pie meets caramel in these soft, chewy candies. When wrapped in parchment they're the perfect homemade treat to hand out on Halloween.
* No apple pie spice? Substitute 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon nutmeg or allspice.
Hands-on time: 5 mins. to 10 mins.
Baking time: 20 mins. to 30 mins.
Total 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.
Reprinted with permission from King Arthur Flour.