Apple Cider Caramels
A tart and sweet caramel with intense apple notes. Delicious stuffed into Snickerdoodle cookies or on their own as a chewy treat.
Servings 64 caramels
Calories 42 kcal
- 1 litre apple cider
- 113 grams unsalted butter
- 198 grams granulated sugar
- 107 grams dark brown sugar
- 75 grams 35% whipping cream
- 1/2 teaspoon cinnamon
- 2 teaspoons Maldon flaky sea salt
Coating ingredients
In a heavy bottom 3.5-4 quart pot (a Le Creuset is ideal for this), bring apple cider to a boil and cook on high until thick and syrupy and reduced to 1/2 cup liquid. This should take about 25-30 minutes.
While cider is reducing, line an 8 inch square pan with parchment paper. Here is a video showing the best way to do this. Remove pot of reduced cider from the heat. Add butter, both sugars and cream to reduced cider. Return to burner on medium heat and stir until everything is combined. Clip a candy thermometer to the side of the pot and continue cooking until caramel reaches 245°-250°F (firm ball stage). This happens fairly quickly, about 5 minutes, so don't walk away.
Remove pot from heat and stir in cinnamon and sea salt. Pour into parchment lined baking pan. Let sit for at least 2 hours, until cooled. You can chill in fridge to cool faster if you want. Once cooled, oil a large sharp chef's knife and cut into 64 1-inch squares (8 columns and 8 rows). Oil the knife before each slice so the caramel does not stick.
Store caramels in an airtight container in fridge until ready to use.
Calories: 42kcalCarbohydrates: 7gProtein: 0.1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gTrans Fat: 0.1gCholesterol: 5mgSodium: 74mgPotassium: 20mgFiber: 0.04gSugar: 6gVitamin A: 62IUVitamin C: 0.1mgCalcium: 4mgIron: 0.04mg