Apple Cider Caramels

By Ben · with credit

Adapted from smittenkitchen.com

Chewy caramels spiked with concentrated apple cider that taste like autumn in candy form. The reduced cider brings bright, tangy notes that cut through the sweetness and make these impossible to stop eating.

Ingredients

• 4 cups apple cider
• 1 cup heavy cream
• 1/4 teaspoon table salt or 1/2 teaspoon flaky sea salt, plus a little extra for garnish
• 1 cup granulated sugar
• 1/4 cup light corn syrup
• 4 tablespoons unsalted butter, cut into small pieces, plus more for the pan
• 1/4 cup water

Instructions

1. Reduce the cider: Pour cider into a medium saucepan and bring it to a boil over medium-high heat. Cook it until it reduces to 1/4 to 1/3 cup, watching it more closely as it reduces, anywhere from 25 to 45 minutes. You want the reduced cider to be thick and syrupy, but be careful not to let it get too dark or burn, as it will taste bitter. Once it reaches this stage, immediately combine it with the cream in a large measuring cup (it will bubble and steam) and set aside.
2. Prepare pan: Butter the bottom and sides of an 8-inch square baking pan. Line with two pieces of parchment paper, going opposite directions, so that all sides are covered, then butter the parchment paper too.
3. Cook the caramel: Combine sugar, corn syrup and salt in a large, heavy-bottomed saucepan (make sure it’s a few inches taller than the mixture, as it will bubble up) with 1/4 cup water, stirring only if needed to moisten the sugar. Place over medium-high heat and cook until it becomes a medium-dark amber caramel; this will take about 5 to 10 minutes but keep a very close watch on it, as it will happen fast once it starts to turn color, and it will darken a bit more once you take it off the heat. Once it’s reached the desired color, remove pan from heat and carefully whisk in the cider-cream mixture — it will bubble and steam intensely. Once it calms down, whisk in the butter pieces until fully incorporated.
4. Return the pan to medium heat and attach a candy thermometer to the side of the pot; it should not touch the bottom. Continue to cook mixture, without stirring, until it reaches 248 degrees, about 15 minutes. If you don't have a thermometer, drop a small amount of the mixture into a bowl of ice water. It should form a firm ball that holds its shape but is pliable when pressed.
5. Cool and set: Pour caramel into prepared pan. Let cool at room temperature until firm, about 3 to 4 hours, or in the fridge for a faster set of about 1 hour.
6. Cut and wrap: Run a knife around the edge of the pan and invert the pan onto a cutting board. Peel back and discard parchment. Using a large knife, cut caramel into 1-inch squares, or whatever size you wish. Wrap each in a small square of wax paper, twisting the ends to seal.
7. Store: Keep wrapped caramels in an airtight container at room temperature for up to 2 weeks.

Nutrition (per serving, estimated)

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