Apple Cider Caramels

Prep Time: 5 mins | Cook Time: 40 mins | Course: Dessert | Yield: 40 

Apple cider boils down to an intense syrup to make these beautiful caramels. Roll them into tootsie roll shapes in wax wrappers or dip them in chocolate and sprinkle with Fleur de Sel sea salt. These beautiful candies are from the amazing Deb at Smitten Kitchen.

4 cups apple cider

2 tsp Fleur de Sel sea salt

½ tsp cinnamon

½ cup butter, cut into tablespoons

1 cup sugar

½ cup brown sugar

⅓ cup heavy cream

Boil the cider down in a 4 qt saucepan on medium low heat until it is between ⅓ -½ cup in volume (it’s tricky to eyeball, I had a measurer by the stove). This may take up to 30 or 40 minutes depending on how hot your stove top cooks. Stir it occasionally while preparing a 8” square pan with parchment paper that generously comes up the sides (for easy removal when cutting). In a small bowl mix the salt and cinnamon together, mixing well. Pre-measure the rest of your ingredients as the rest happens very quickly.

When the cider has boiled down, remove from heat and add the butter, sugars and cream. Return to heat and cook till it reaches 252* on a candy thermometer (about 5 minutes). 

Remove from heat and quickly stir in the cinnamon salt mixture and scrape candy into the prepared pan. Let cool for a couple of hours. Lift the set candy out onto a cutting surface by the parchment edges and cut into 1” squares. Oiling the knife will help greatly in between cuts. Cut about 40 4” parchment squares and roll candy into them (like a tootsie roll) pinching ends to seal (or chocolate dip some of the squares and sprinkle some sea salt on top).