Description
Perfectly chewy caramels flavored with apple cider and classic fall spices.
Ingredients
Scale
- 2 cups heavy whipping cream
- 1 cup light corn syrup
- 2 cups granulated sugar
- 6 TBS unsalted butter
- 1/2 cups boiled cider
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
Instructions
- Line an 8″x8″ baking pan with parchment paper leaving an overhand on opposite sides, lightly grease paper.
- Combine cream, corn syrup, sugar, butter, and boiled cider in a large deep saucepan, at least a 4-quart size. Bring to a boil over high heat, gently mixing to dissolve the sugar.
- Reduce heat to medium-high and cook, without stirring, until mixture reaches 248°F, about 20-30 minutes.
- Once temperature has been reached, remove from the heat and stir in salt and spices.
- Pour the hot mixture into the prepared pan and let sit overnight or at least 12 hours at room temp. Cut into desired size and wrap in squares of parchment paper. 1″x1″ squares will yield 64 caramels.
Notes
1. Boil at least 1 cup cider until reduced by about half. The more concentrated the greater the flavor!
2. I chose to cut my caramels into a smaller size, roughly 1/2″x1″, which will yield a higher number of individual caramels. Great for sharing!