Salted Apple Cider Caramels
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A Note from Feedfeed
photo by @rachelgurjar
Jam packed with holiday flavors like apple cider and cinnamon, these soft caramels are the definition of melt-in-your-mouth. Sweet, buttery, with a touch of salt at the end, they're perfectly balanced and just the right size for a little treat at the end of a meal.
Once they cool, I cut them into bite sized candies and wrap them in small pieces of If You Care Parchment Paper. These are the best parchment to wrap little treats in, considering they're unbleached and chlorine free, so I know nothing unsavory will transfer to my edible holiday gifts!
Recipe and Headnote Rachel Dolfi
- Recipe Card
Recipe Card
ingredients
- 4 cups apple cider
- 8 tablespoons butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/3 cup heavy cream
- 1 teaspoon cinnamon
- Flaky salt, for garnish
Method
Step 1
Line an 8x8 baking dish with If You Care Parchment Paper. Set aside.
Step 2
In a large sauce pot on high heat, add the apple cider and reduce down to a dark, thick syrup, about ½-⅓ cup, 45-60 minutes.
Step 3
Once the apple cider has reduced, remove from the heat and add the butter, sugars and cream. Reduce the heat to medium high and attach a candy thermometer to the side, allowing the caramel to come to 252°F, 8-10 minutes. If you don’t have a candy thermometer, add a small spoonful of caramel to a bowl of cold water. The caramel should be firm to the touch, but still pliable.
Step 4
Once the caramel has reached the correct temperature, remove from the heat and stir in the cinnamon. Pour the caramel into the prepared pan, top with flaky salt, and let it cool for 2 hours, until firm and the caramel has set.
Step 5
Once the caramel is firm, transfer the parchment paper to a cutting board and let them sit out for 5-10 minutes.
Step 6
Then, using a well oiled knife, cut the caramels into 1/2x2 inch squares, oiling the knife in between each cut. Wrap the caramels in squares of If You Care parchment paper and enjoy!