Apple Cider Caramels

Sweet, salty and perfectly soft and chewy apple cider caramels that are loaded with fall flavor. This delicious treat is a must-make this season!

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Reduce cider. In a saucepan, boil 2 cups apple cider for 20-30 minutes or until it is reduced down to 1/3 cup. Set it aside to cool.
Combine. Line a 8×8" pan with parchment paper. Coat with a bit of butter or cooking spray and set aside. In a small bowl, combine 2/3 cup whipping cream, 1 1/4 teaspoons cinnamon, 1/4 teaspoon nutmeg, pinch ground cloves and reduced apple cider. Set aside.
Make caramel. In a heavy-bottomed saucepan, 1 1/2 cups sugar, 1/3 cup whipping cream, 3 Tablespoons water, and 1/3 cup corn syrup. Cook over low heat until the sugar dissolves (about 5-10 minutes). Insert a candy thermometer and simmer until the syrup reaches 230°F.
Combine caramel with apple cider mixture. Remove pan from heat and whisk in the cider and cream mixture. Add 1/2 cup butter and combine until fully incorporated. Return the pan to heat and re-insert candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 244°F. Once temperature reaches 244°F, cook for 2 more minutes.
Pour into pan. Remove the pan from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator.
Wrap in wax paper. Once cooled, cut the caramels into squares or rectangles and wrap each caramel in wax paper. Store in an airtight container or in the refrigerator for up to 3 weeks.