Sunday, October 13, 2013

Apple Cider Caramels

Before getting to the recipe let me give you a little warning. Making caramels is not for the faint of heart. It isn’t hard, but it can be a little time consuming. And it is most definitely not the time to be catching up on the latest celebrity gossip. Making caramels requires your undivided attention, otherwise you will end up with a very sad and burnt batch of caramels.
Now that I gave you that little tip, on to the recipe.

Apple Cider Caramels
  • 2 cups apple cider
  • 1 cup heavy whipping cream divided
  • pinch ground cloves
  • 1 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 cups white sugar
  • 3 tbsp water
  • 1/3 cup light corn syrup
  • 1/2 cup butter cubed
  1. In a saucepan, boil apple cider for 20-30 minutes or until it is reduced down to 1/3 cup. Set it aside to cool.
  2. Line a 8x8 pan with parchment paper. Coat with a bit of cooking spray and set aside.
  3. In a small bowl, combine 2/3 cup whipping cream, cinnamon, nutmeg, cloves, and reduced apple cider. Set aside.
  4. In a heavy-bottomed saucepan, combine the sugar, 1/3 cup whipping cream, water, and corn syrup. Cook over low heat until the sugar dissolves (about 5-10 minutes). Insert a candy thermometer and simmer until the syrup reaches 230 degrees.
  5. Remove pan from heat and whisk in the cider and cream mixture. Add the butter and combine until fully incorporated. Return the pan to heat and re-insert candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 244 degrees. Once temperature reaches 244 degrees, cook for 2 minutes longer.
  6. Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator.
  7. Once cooled, cut the caramels into squares or rectangles and wrap each caramel in wax paper. Store in an airtight container or in the refrigerator.

Apple Cider Caramels
Make sure you get apple cider, not apple juice. It will make a difference. Apple cider is the stuff that is not clear, it still has all the apple pulp in it. It will make for a much better flavor, I promise.
Here’s another little tip for those of you who don’t have a candy thermometer or, like me, it breaks halfway through your caramel making. Boo. You can know the caramel is at the right temperature using just a bowl of ice water. Drop a spoonful of the syrup into the bowl of very cold and use your fingers to gather the cooled syrup into a ball. If it is the right temperature, the syrup forms a ball while in the cold water, but flattens out once removed from the water.
Apple Cider Caramels
I’m not going to lie, these might be my new favorite… everything. Holey moley were they delicious. Anyone who you give these to (including yourself!) will be a very lucky person!

I found this at:  I tried these and they are freaking awesome!!

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