Exciting news! I figured out how to turn on the application that allows you to sign up for an e-mail notification every time I post! Click on the “talking balloon” to the right of the post title to go to the Comments Box. Then scroll to the bottom of the page to the Comments Box then to the bottom of that section. Check the second box, “Notify me of new posts by e-mail”. Automatic alerts to my new posts! Simple! Now, onto the recipe.
Apple cider is another great thing about fall. It just smells soo wonderful! I tend to use it more in cooking & baking but my family likes to drink it, so I try to have it around when I can get it from a local orchard. We have a great orchard close by, Lost Acres Orchard. We live a bit “out in the country” and Lost Acres is closer to us than the grocery store. I love being able to run over to the orchard and pick up a box of just-picked peaches or apples when the mood strikes. Or for apple cider, which is what Kelly & I did when we decided to try this recipe that we adapted from the blog, Handle the Heat. Kelly didn’t mention until AFTER we made them, that she doesn’t really like caramels! Happily, she liked these! And it was something that I’ve wanted to make but never had the courage to try in the past. Believe me, it’s not as intimidating as it seems. You can do it!
Apple Cider Caramels
Ingredients:
2 cups apple cider reduced down to 1/3 cup
3/4 cup heavy cream
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon allspice
Pinch nutmeg
1 1/2 cups granulated sugar
1/3 cup light corn syrup
1 stick unsalted butter, cubed
Equipment:
candy thermometer, small saucepan, wooden spoon, whisk, measuring cup, large saucepot, 8 x 8 glass baking dish, parchment paper, wax paper-cut into 4″ x 5″ rectangles.
Directions:
Reducing the cider.
In a small saucepan set over medium heat, bring the cider to a simmer and heat until it is reduced to 1/3 cup, about 45-60 minutes. Set aside to cool. We usually start the cider simmering while we put together & eat lunch and by the time we’re done eating and cleaned up from lunch, the cider is almost ready and we can start on actually making the caramels. (Last time I bought apple cider, I reduced 6 cups of cider down to one cup and froze the 2/3rds that I wasn’t using that day into 1/3 cup servings so I can just thaw the reduced cider and be ready to make caramels for the holidays!)
Line an 8-inch square pan with parchment paper (or aluminum foil), allowing paper to hang over on at least 2 sides. Spray parchment with nonstick cooking spray. Combine the heavy cream, salt, cinnamon, allspice, nutmeg, and reduced cider in a measuring cup or bowl and set aside.
In a large, heavy-bottomed saucepan combine the sugar and corn syrup. Set over low heat and cook, stirring with a wooden spoon, until the sugar dissolves. Simmer the sugar mixture until a candy thermometer registers 234°F.
Melting the sugar & corn syrup.
(The first time I made it, I thought it was a misprint and that I was supposed to add some liquid to it, but don’t! Just sugar & corn syrup and it will melt, promise!)
Cream & cider mixture were added to the sugar & corn syrup. It’s starting to get thick. Almost done!
Remove mixture from heat, remove thermometer, and slowly whisk in the cream mixture. Add the cubed butter and stir until the butter is melted and incorporated. Return the pan to the heat and cook over low heat, stirring frequently, until the mixture is thickened and the candy thermometer registers 250°F.
Caramels are cut & ready to be wrapped!
Remove the caramel from the heat and pour into the prepared pan. Let the mixture cool to room temperature or refrigerate for up to 2 hours, until set. (If caramels have been in the refrigerator for longer than 2 hours, you may need to let them warm up a bit to prevent them from shattering when you try to cut them.) Once set, remove caramel from pan by lifting the paper out of the pan, remove the paper and cut the caramels into 3/4-inch squares. (We cut ours into a little over 60 pieces.) Wrap each piece in wax paper, twisting the ends to secure. Store caramels in an airtight container in the refrigerator for up to 2 weeks. Allow the caramels to warm up before trying to eat them!
Amanda takes a few but Mike grabs a handful. Glad he really liked them!
We gave some out to friends and we brought them to a family event. They were delicious! After trying them, everyone was grabbing handfuls of them to take along when they left.
Definitely a hit! ~Linda
Apple Cider Caramels
Ingredients:
2 cups apple cider reduced down to 1/3 cup
3/4 cup heavy cream
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon allspice
Pinch nutmeg
1 1/2 cups granulated sugar
1/3 cup light corn syrup
1 stick unsalted butter, cubed
Equipment:
candy thermometer, small saucepan, wooden spoon, whisk, measuring cup, large saucepot, 8 x 8 glass baking dish, parchment paper, wax paper-cut into 4″ x 5″ rectangles.
Directions:
In a small saucepan set over medium heat, bring the cider to a simmer and heat until it is reduced to 1/3 cup, about 45-60 minutes. Set aside to cool. We usually start the cider simmering while we put together & eat lunch and by the time we’re done eating and cleaned up from lunch, the cider is almost ready and we can start on actually making the caramels. (Last time I bought apple cider, I reduced 6 cups of cider down to one cup and froze the 2/3rds that I wasn’t using that day into 1/3 cup servings so I can just thaw the reduced cider and be ready to make caramels for the holidays!)
Line an 8-inch square pan with parchment paper (or aluminum foil), allowing paper to hang over on at least 2 sides. Spray parchment with nonstick cooking spray. Combine the heavy cream, salt, cinnamon, allspice, nutmeg, and reduced cider in a measuring cup or bowl and set aside.
In a large, heavy-bottomed saucepan combine the sugar and corn syrup. Set over low heat and cook, stirring with a wooden spoon, until the sugar dissolves. Simmer the sugar mixture until a candy thermometer registers 234°F.
(The first time I made it, I thought it was a misprint and that I was supposed to add some liquid to it, but don’t! Just sugar & corn syrup and it will melt, promise!)
Remove mixture from heat, remove thermometer, and slowly whisk in the cream mixture. Add the cubed butter and stir until the butter is melted and incorporated. Return the pan to the heat and cook over low heat, stirring frequently, until the mixture is thickened and the candy thermometer registers 250°F.
Remove the caramel from the heat and pour into the prepared pan. Let the mixture cool to room temperature or refrigerate for up to 2 hours, until set. (If caramels have been in the refrigerator for longer than 2 hours, you may need to let them warm up a bit to prevent them from shattering when you try to cut them.) Once set, remove caramel from pan by lifting the paper out of the pan, remove the paper and cut the caramels into 3/4-inch squares. (We cut ours into a little over 60 pieces.) Wrap each piece in wax paper, twisting the ends to secure. Store caramels in an airtight container in the refrigerator for up to 2 weeks. Allow the caramels to warm up before trying to eat them!