Apple Cider Creme Caramels Recipes

APPLE CIDER CARAMELS

Steps:

• Butter an 8"x 8" square baking pan and line in both directions with parchment paper, also butter the parchment paper.
• Bring the cider to a boil over medium high heat and allow it to reduce by 3/4. You should have 1/2 cup when you're done. This should take about 15 minutes. Reduce the heat to low, then add the cream, butter and vanilla to the reduced cider. Cook until the butter is melted, then set the mixture aside.
• Combine the sugar and corn syrup in a large, heavy Dutch oven. Heat over medium high heat until the sugar is melted and the mixture becomes a medium caramel color. Do not stir once the sugar is boiling. You can pick up the pot and swirl it around if you see dark spots in the caramel.
• Add the cider/cream mixture all at once. Keep your face away from the pan because the steam can burn. Stir to combine. Reduce heat to medium and cook until 248°-250°F, do not stir. Turn off the heat and whisk in the salt, cinnamon and ginger.
• Pour the caramel into the prepared pan and let set, uncovered, overnight at room temperature.
• Cut into 1" squares using a sharp, oiled knife. Wipe the blade between cuts with an oiled paper towel. Wrap the candies in squares of wax or parchment paper.
• Keep in an airtight container at room temperature.

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.

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.

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.

APPLE CIDER CREME CARAMELS

Steps:

• Combine apple cider and ginger slices in a pot and boil until the liquid has been reduced to 1/3 cup. Remove ginger, discarding (or eat it if you want -- ) and set aside to cool.
• Line a 9" square pan with well greased parchment paper, leaving 2" overhang on all sides, and set aside.
• In a cup or bowl, combine coconut milk, spice, salt and reduced cider and set aside.
• In a large, heavy bottomed pot, mix heavy cream, water, sugars, corn syrup and maple syrup.
• Place over medium heat and cook, gently swirling the pan occasionally, until the sugar dissolves.
• Insert a candy thermometer and continue to cook, stirring occasionally and brushing down sides of the pot with water, until the syrup reaches 235°F.
• Remove from the heat, and slowly whisk in the spiced cream mixture.
• Return to low heat and add the cubed butter. Cook, stirring constantly, until the mixture is homogenous.
• Re-insert the candy thermometer and increase the heat to medium.
• Cook, stirring almost constantly, until the temperature measures 252°F
• Pour the caramel immediately into the lined pan, and cool at room temperature at least 4 hours. Place in the refrigerator a further 2 hours, until firm.
• Unmould and cut into 64 squares, wrapping each in heavy duty wax paper (I used wax paper on the inside and foil on the outside so they'd stay closed.
• Store in an airtight container up to 2 weeks, or in the fridge for 1 month.

CREAMY CARAMEL APPLE CIDER

Steps:

• First, bring the cream and brown sugar to a boil in a medium saucepan over medium heat. Stir in the cider and the water and raise the heat to medium high, heating just until the cider begins to steam, about 4 minutes.
• Divide among 4 mugs, top each one with 2 tablespoons of caramel whipped cream (recipe follows) and serve immediately.
• Caramel Whipped Cream: In a small chilled bowl, whip the heavy cream with the brown sugar until soft peaks form.