I love, love caramels, even though making them terrifies me. I successfully made them once, but was much less successful in my second attempt. Dare I try again? Yes, indeed I dare.
I have been craving caramels so badly. And not just any ordinary caramels, but honest-to-goodness chewy, buttery homemade caramels. It felt too decadent to make batch just for myself, then I stumbled upon this recipe for apple cider caramels. Light bulb! I can make these for the blog!
Sure, I would still be chief taste tester, but it was my obligation to taste what I put on the blog—not a lack of self-restraint. For my readers, I would make and taste these caramels.
I am so full of crap.
I did make them. For you. And me. They were so good—imagine a rich caramel blended with tangy apple cider. Delicious. Because you reduce the apple cider significantly, I would recommend buying a high-quality apple cider. Otherwise, these came together quite easily, In fact, it was much harder to wait for them to cool, than it was to make them.
Max was my assistant photog. He’s not supposed to be on the table, but I am terrible disciplinarian when it comes to my furry felines.
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Apple Cider Caramels
Slightly adapted from The Cafe Sucre Farine
- 2 cups apple cider
- 2/3 cup heavy cream
- 1 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 1/2 cups sugar
- 1/4 cup light corn syrup
- 1/2 cup butter, cubed
- Pour cider into small saucepan and simmer over medium heat until reduced to 1/3 cup; approximately 35 to 40 minutes. Set aside to cool.
- Line 8-inch square pan with buttered aluminum foil. In small bowl, combine heavy cream, salt, cinnamon, nutmeg and reduced cider. Set aside.
- In a heavy-bottomed saucepan, combine sugar and corn syrup. Cook over low heat, stirring until sugar dissolves. Clip your candy thermometer to your pan, making sure it doesn’t touch the bottom of the pan and simmer until syrup reaches 234°F.
- Remove from heat and slowly whisk in cream mixture (mixture may spatter). Add butter and stir until cream and butter are fully incorporated.
- Return pan to heat and cook over low heat, stirring frequently, until temperature reaches 250°F. Remove from heat and pour caramel into prepared pan.
- Cool completely. Once set, remove caramel from pan. Cut and wrap each piece in wax paper. Store caramels in airtight container in cool place or refrigerate up to 2 weeks.