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
- 4 cups apple cider
- ½ tsp. cinnamon
- 2 tsp. flaky sea salt
- 1 stick unsalted butter, cut into chunks
- 1 cup sugar
- ½ cup light brown sugar
- ⅓ 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 ½ to ⅓ 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.