Apple Cider Caramels

Caramel Apples in bite-size candy form.

You won’t regret making these addictive soft, chewy candies.

Add cardamom or ginger for a fun spiced up chew.

YIELD: 150 pieces

PREP TIME: 3 Hours

INGREDIENTS:

• 2 Quarts Apple Cider
  

• 3 Cups Heavy Cream
  

• 1/2 Cup Sweetened Condensed Milk
  

• 4 Cups Sugar
  

• 3/4 Cup Corn syrup, light
  

• 1/4 Cup Water
  

• 1 1/2 teaspoons Kosher Salt
  

• 1 stick cold Butter, unsalted, diced
  

• 1/2 teaspoon Cinnamon
  

• Pinch of Ground Allspice
  

• Pinch of Ground Cloves
  

• Neutral oil, such as canola or grapeseed, for brushing
  

  **SPECIAL EQUIPMENT NEEDED: Candy Thermometer

DIRECTIONS:

1. In a large saucepan, simmer the apple cider over medium heat. Reduce to 1 cup, about 1 hour. Set aside.

2. Coat a 9-by-13-inch rimmed pan with nonstick cooking spray, then line with parchment paper and coat the parchment paper with non stick spray as well.

3. In a medium saucepan, combine heavy cream and condensed milk and bring to a simmer over medium heat. Set the burner to low and keep the mixture warm on the stove.

4. In another large saucepan, combine reduced apple cider, sugar, corn syrup, water and salt and bring to a boil. Simmer over moderate heat until the sugar dissolves, about 5 minutes. Carefully whisk in the butter until melted.

5. Gradually whisk in the warm cream mixture until incorporated. Carefully add candy thermometer to pot. Cook mixture over moderately low heat, stirring frequently, until a golden caramel forms and the temperature reaches 245° on a candy thermometer, about 45 minutes. This is a process, stay with it, and focus on the delicious future caramels you will have to share.

6. Stir in the cinnamon, allspice and cloves and scrape the caramel into the prepared pan. Let cool completely, then refrigerate the caramel overnight.

7. Remove your parchment sheet from the candies and cut into desired sizes, wrap individual pieces with wax or parchment paper and enjoy!