Apple Cider Caramels

4.78 from 9 reviews

Caramel candies get a special flavor from apple cider and warm spices. They taste like apple pie!

Prep Time: 1

Bake Time: 30

Setting Time: 8

Total Time: 9 30

64 pieces

Butter an 8"x 8" square baking pan and line in both directions with parchment paper, also butter the parchment paper.
Bring 16 oz apple cider to a boil over medium high heat and allow it to reduce by ¾. You should have ½ cup when you're done. This should take about 15 minutes. Reduce the heat to low, then add 12 oz heavy cream, 3 oz unsalted butter and 1 teaspoon vanilla extract to the reduced cider. Cook until the butter is melted, then set the mixture aside.
Combine 16 oz granulated sugar and 10 oz light corn syrup in a large, heavy Dutch oven. Heat over medium high heat until the sugar is melted and the mixture becomes a medium caramel color. Do not stir once the sugar is boiling. You can pick up the pot and swirl it around if you see dark spots in the caramel.
Add the cider/cream mixture all at once. Keep your face away from the pan because the steam can burn. Stir to combine. Reduce heat to medium and cook until 248 °F-250 °F, do not stir. Turn off the heat and whisk in ½ teaspoon cinnamon, ½ teaspoon table salt and ½ teaspoon ginger.
Pour the caramel into the prepared pan and let set, uncovered, overnight at room temperature.
Cut into 1" squares using a sharp, oiled knife. Wipe the blade between cuts with an oiled paper towel. Wrap the candies in squares of wax or parchment paper.
Keep in an airtight container at room temperature.