Apple Cider Caramels
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Ingredients
- 4 cups (945 ml) apple cider
- 1/2 teaspoon ground cinnamon
- 2 teaspoons flaky sea salt, such as Maldon, or less of a finer one
- 8 tablespoons (115 grams or 1 stick) unsalted butter, cut into chunks
- 1 cup (200 grams) granulated sugar
- 1/2 cup (110 grams) packed light brown sugar
- 1/3 cup (80 ml) heavy cream
- Neutral oil for the knife
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Preparation
Step 1
Boil the apple cider in a 3- to 4-quart saucepan over high heat until it is reduced to a dark, thick syrup, between 1/3 and 1/2 cup in volume. This takes about 35 to 40 minutes. Stir occasionally.
Step 2
Meanwhile, get your other ingredients in order, because you won’t have time to spare once the candy is cooking. Line the bottom and sides of an 8-inch straight-sided square metal baking pan with 2 long sheets of crisscrossed parchment. Set it aside. Stir the cinnamon and flaky salt together in a small dish.
Step 3
Once you are finished reducing the apple cider, remove it from the heat and stir in the butter, sugars, and heavy cream. Return the pot to medium-high heat with a candy thermometer attached to the side, and let it boil until the thermometer reads 252 degrees, only about 5 minutes. Keep a close eye on it.
Step 4
(Don’t have a candy or deep-fry thermometer? Have a bowl of very cold water ready, and cook the caramel until a tiny spoonful dropped into the water becomes firm, chewy, and able to be plied into a ball.)
Step 5
Immediately remove caramel from heat, add the cinnamon-salt mixture, and give the caramel several stirs to distribute it evenly. Pour caramel into the prepared pan. Let it sit until cool and firm—about 2 hours, though it goes faster in the fridge.
Step 6
Once caramel is firm, use your parchment paper sling to transfer the block to a cutting board. Use a well-oiled knife, oiling it after each cut (trust me!), to cut the caramel into 1-by-1-inch squares. Wrap each one in a 4-inch square of waxed paper, twisting the sides to close. Caramels will be somewhat on the soft side at room temperature, and chewy/firm from the fridge.
Step 7
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Chef's notes
Caramels keep, in an airtight container at room temperature, for two weeks.
For a video demonstration of this recipe, visit the Instagram Story highlight.
