I’ve had Apple Cider Caramels on my bucket list for a while now, after seeing them show up around the blogosphere over the past few years. Caramel and Apple are two flavors that compliment each other with a wow factor all their own. I found a couple of recipes that caught my eye, however they called for fresh pressed Apple Cider. I was deterred by this small fact, imagining that fresh pressed cider would be hard to find. However, you can actually find it at most grocery stores! I even saw some at Walmart yesterday in the refrigerated produce section. Who knew. A person such as myself has much to learn, truly. Note to self. Fresh pressed Apple Cider can be found easily. 🙂
The cider I used for this recipe actually came from my friend Julie who grows beautiful apples and has them pressed into beautiful cider. It’s heavenly. I drank more than my fair share of the juice and then turned the rest into these wonderful caramels. It was the right thing to do, my friends. These caramels are fabulously delish. They have a nice bright apple flavor, with a buttery richness and a small hint of cinnamon. If you are looking for something great to make this season, make these caramels!
You won’t be sorry!
Let me show you how to make it happen!
1. Grab a bottle of fresh pressed Apple Cider (in the refrigerator section of your grocery store). Pour 4 Cups into a large pot. Bring it to a boil over medium high heat.
Let it cook down for 35-40 minutes, stirring occasionally until it turns into a thick syrup.
2. While your cider cooks down, grab a medium-sized bowl and place 1 C sugar, 1/2 C brown sugar, 1/2 tsp cinnamon and 1/2 tsp salt into it. Toss the ingredients together to combine.
3. Add 1/3 C heavy cream and stir to combine. It will be nice and thick.
4. Add the sugar mixture and 1/2 C butter to the apple cider syrup. Stir to combine and bring it to a boil. Cook, stirring continually until the temperature on a candy thermometer reads 252. Should only take 5 minutes. Keep an eye on it. You don’t want the caramels to over cook.
5. Remove the pan from the heat and add 1 tsp vanilla. Stir to combine.
6. Spray a square 8×8 pan with cooking spray and pour the cooked caramel into it. Allow it to set (will take about 2 hours, or refrigerate for a quicker setup time).
7. Cut into squares and wrap in parchment
…or in these great plastic caramel wraps (I buy them at Orson Gygi).
Here’s the handy printable…
Recipe slightly adapted from Smitten Kitchen