I realize that it’s no longer fall, and that as the cherry blossoms start to bloom here in DC, that it’s time to start making more spring and summer treats.
But that doesn’t stop me from thinking back to these delicious apple cider caramels I made this fall, and wishing that apple cider was available year round.
Apple Cider Caramels (Adapted from the Smitten Kitchen)
4 cups (945 ml) apple cider
1 teaspoon cinnamon
1 teaspoon kosher salt
1 stick salted butter
1 cup white sugar
1/2 cup packed brown sugar (light or dark works)
1/3 cup heavy cream
1) Boil the apple cider in a medium saucepan over high heat until it is reduced to a thick syrup and is about 1/2 cup in volume. This took me about 45 minutes, but will depend on your stove/humidity/etc. You can stir occasionally, but don’t need to stir constantly.
2) While the cider is boiling down, butter a 8×8 inch glass pan and set aside.
3) Once the apple cider has boiled down, remove it from heat and add the butter, brown and white sugars, and heavy cream. Return to medium-high heat, and boil until a candy thermometer reads 250 degrees. This shouldn’t take more than 7 or 8 minutes, but trust the thermometer.
4) Pour caramel into the prepared glass dish. Mix cinnamon and kosher salt together, and sprinkle over the prepared caramels.
5) Let caramels cool completely, then slice into desired sizes. If they are a little gooey, stick them in the fridge for an hour or two to make slicing easier.