Apple Cider Caramels

• 2 cups (1 pint) heavy cream or whipping cream
• 1 cup light syrup
• 2 cups sugar
• 6 tablespoons butter, salted or unsalted
• 1/2 cup boiled cider
• 1/2 teaspoon salt
• 1 teaspoon Apple Pie Spice*
• *No Apple Pie Spice? Substitute 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon nutmeg or allspice

• 16 ounces heavy cream
• 11 ounces light corn syrup
• 14 ounces sugar
• 3 ounces unsalted butter
• 6 ounces boiled cider
• 1/2 teaspoon salt
• 1 teaspoon Apple Pie Spice*
• *No Apple Pie Spice? Substitute 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon nutmeg or allspice

• 454g heavy cream
• 312g light corn syrup
• 397g granulated sugar
• 85g unsalted butter
• 170g boiled cider
• 1/2 teaspoon salt
• 1 teaspoon Apple Pie Spice*
• *No Apple Pie Spice? Substitute 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon nutmeg or allspice

 

1) Lightly grease an 8" x 8" baking pan and line with parchment paper, leaving an overhang on opposite sides.

2) Combine the cream, corn syrup, sugar, butter, and boiled cider. Bring the mixture to a boil over high heat, stirring to dissolve the sugar. Reduce to medium-high heat and cook until the mixture reaches 248°F on a candy thermometer, 20 to 30 minutes, depending on your particular stove.

3) Remove the pan from the heat; stir in the salt and spice.

4) Pour the hot mixture into the prepared pan. Let it stand for 12 to 18 hours at room temperature before cutting into 1" squares.

5) To wrap the caramels, use 6" squares of parchment paper. Place one caramel in the center of each square; wrap the opposite edges of the paper around the caramel and twist the exposed edges to close.

Yield: 64 caramels. recipe source here shared at feathered nest fridays sunday scoop I Gotta Try That