Apple Cider Caramels Recipes

APPLE CIDER CARAMELS

Steps:

• Add cider to a large saucepan, set over medium-high heat and allow to simmer until reduced to 1/3 cup (keep a close eye on it during the last 10 minutes, it can burn. Keep a glass liquid measuring cup nearby to pour and measure, then return to pan as needed to reduce a little longer until it measured 1/3 cup), about 25 minutes (cook time will vary based on size of pan and burner temp, it might be less it might be more). Set aside to cool.
• Butter and line and 8-inch baking pan with two sheets of parchment paper (one going each direction) leaving a 1-inch over hang on each end, and butter paper.
• In a small bowl whisk together 2/3 cup of the cream, cinnamon, ginger, allspice, cloves, nutmeg and reduced cider. In a 3-quart heavy bottom saucepan combine sugar, remaining 1/3 cup cream, corn syrup and water.
• Cook over medium-low heat, stirring constantly until sugar dissolves, then cook mixture, stirring occasionally, until mixture reaches 234 degrees on a candy thermometer. Remove from heat and slowly whisk in cream mixture.
• Add butter and stir to melt. Return to medium-low heat and cook, stirring occasionally until mixture reaches 246 degrees on a candy thermometer.
• Remove from heat and carefully pour caramel into prepared baking dish. Allow to rest at room temperature or in refrigerator until caramel is set. Sprinkle with Maldon then cut into squares or rectangles and wrap in wax paper. Store in refrigerator up to 2 weeks, bring to room temperature before enjoying.

APPLE CIDER CARAMELS

Steps:

• In a large saucepan, simmer the apple cider over moderate heat, stirring occasionally, until reduced to 1 cup, about 1 hour. Pour the reduced cider into a bowl. NOTE: This step took me about 3 hours but the house smelled really awesome!
• Line a 9-by-13-inch rimmed pan (I used a 7 x 11 inch pan) with foil and coat the foil with nonstick cooking spray. In a medium saucepan, combine the heavy cream and condensed milk and bring to a simmer over moderate heat; keep the mixture warm over low heat.
• In another large saucepan, combine the sugar with the reduced apple cider, corn syrup, water and salt and bring to a boil. Simmer over moderate heat until the sugar dissolves, about 5 minutes. Carefully whisk in the butter until melted. Gradually whisk in the warm cream mixture until incorporated. Cook over moderately low heat, stirring frequently, until a golden caramel forms and the temperature reaches 245° on a candy thermometer, about 45 minutes. Stir in the cinnamon, allspice and cloves and scrape the caramel into the prepared pan. Let cool completely, then refrigerate the caramel overnight.
• Invert the caramel onto the parchment and peel off the foil. Using a sharp knife, cut the caramel as you like then wrap each caramel in a square of parchment paper or a candy wrapper. Twisting the ends to seal. Serve or pack the caramels into boxes.

HOT CARAMEL APPLE CIDER

Steps:

• Heat 1/4 cup cream and 1/4 cup brown sugar in a saucepan over medium heat until mixture starts to boil. Raise heat to medium-high and stir in apple cider and water. Cook until mixture starts to simmer, about 4 minutes.
• Beat 1/2 cup cream and 1 tablespoon brown sugar together in a bowl until soft peaks form. Lift your beater or whisk straight up: the whipping cream will form soft mounds rather than a sharp peak.
• Pour cider into mugs and top with caramel whipped cream.

CARAMEL APPLE CIDER

Steps:

• In 2-quart saucepan, stir together brown sugar and 1/3 cup whipping cream. Cook over medium heat 2 minutes, stirring constantly, until bubbly. Stir in vanilla and apple cider. Cook 10 minutes, stirring often, until thoroughly heated.
• Serve cider in mugs. Top with whipped cream, caramel topping and/or cinnamon.