Apple Cider Caramels

While summer will forever be my favorite season,  I can admit to liking fall because of the influx of apples. With apples comes apple cider which is rather far up there on my list of things I absolutely love. You have pumpkin spice people and then you have me, an apple cider lover.

When I saw this recipe in the Smitten Kitchen Cookbook I decided I didn’t care that I had a temperamental stove or only one weekend to pull this off for the cookbook challenge (the ladies on the cooking board I frequent decided we could start a challenge where we made recipes from a chosen cookbook and share them on the board/on our blogs), I was going to make them.

Apple Cider Caramels
Source: Smitten Kitchen Cookbook
Servings: 50+
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    • 4 cups apple cider
    • 1/2 tsp. cinnamon
    • 2 tsp. flaky sea salt
    • 1 stick unsalted butter, cut into chunks 
    • 1 cup sugar
    • 1/2 cup light brown sugar
    • 1/3 cup heavy cream

1. Add the apple cider to a saucepan and bring to a boil over high heat. Allow to boil down to a thick syrup, reducing down to 1/2 to 1/3 cups of liquid, over the course of about 40 minutes. Stir occasionally.
2. Line the bottom and sides of an 8×8 metal baking dish with two sheets of parchment paper going in opposite directions.
3. Combine the cinnamon and salt together in a small dish, set aside.
4. Once the apple cider has finished reducing, remove it from the heat and stir in the butter, sugars and cream. Attach a candy thermometer to the side and return the pan to the stove, over medium-high heat. Allow it to boil until it reaches 252 degrees, keeping a close eye on it.
5. When it reaches 252 degrees, immediately remove it from the heat and stir in the cinnamon-salt mixture. Pour the caramel into the prepared pan and allow it to sit for at least 2 hours, until it is cool and firm.
6. Use the parchment paper to lift the cooled caramel from the pan and transfer to a cutting board. Use a well oiled knife to slice into the caramel, making 1×1 inch squares. Each caramel can be placed on a 4-inch square of wax paper and wrapped up.

Caramels stay good in an airtight container for two weeks.

I dare you to eat just one. 

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