Apple Cider Caramels

These tasty spiced apple cider caramels have all the best flavors of fall all in one sweet treat. Give some as gifts, but make sure you save as stash for yourself!

• 2 cup high-quality apple cider
• 1 cup heavy cream or whipping cream, divided
• 1 teaspoon ground cinnamon
• Pinch nutmeg
• ¼ teaspoon allspice
• 1 ½ cup sugar
• ⅓ cup light corn syrup
• ½ cup unsalted butter, cubed

Instructions

1. Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to ⅓ c. Keep an eye on it to make sure it doesn’t boil over and then set aside to cool.
2. Line an 8”x8” square pan with parchment paper, making sure to leave about 1” hanging over the edges for easy removal. Coat with a bit of vegetable oil and set aside.
3. In a small bowl, combine ⅔ c. cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside.
4. In a large, heavy saucepan combine the sugar, corn syrup and ⅓ c. whipping cream with enough water added to reach the ½ c. line on the measuring cup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234°F.
5. Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated.
6. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 248°F.
7. Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator.
8. Cut the caramels into ½“x1” pieces and wrap each one in wax paper.