add-boxaddarrow-leftarrow-rightcameracheck-markclosecodedeleteediterroreyefood-menumenuprintsearchstar-ratestars-rating
https://s3.amazonaws.com/ka-images-prod/mastheads/showing-muffins.jpg

Apple Cider Caramel

These caramels require high-quality apple cider so, needless to say, I look forward to making these caramels every fall. I've listed instructions for making them as a sauce (to drizzle/eat with a spoon) and for making them as more of a caramel chew. The differences lie in the temperature you heat the mixture to. Heat to 'thread' stage for a sauce, or 'soft ball' stage for caramel chews.

Recipe Tags

?

Example: #Lunch #Sandwhich #BBQ

Cuisine Tags

?

Example: #Spanish #Mexican

Created on

Favorited: 1

Your Rating

Servings: 20

Prep Time: 00:05

Cook Time: 00:35

Main Ingredients

2 cup high-quality apple cider

1 cup heavy cream, divided

1 tsp ground cinnamon

pinch nutmeg

1/4 tsp allspice

1 1/2 cup sugar

1/3 cup light corn syrup

1/2 cup unsalted butter, cubed

Preparation

1Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 c. Place in the refrigerator to cool for 10-20 minutes...

2In a small bowl, combine 2/3 cup cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside.

3In a large, heavy saucepan, combine the sugar, 1/3 cup whipping cream + enough water to reach the 1/2 cup line on the measuring cup, and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 225ºF (for sauce) or 234ºF (for caramel chews).

4Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 234ºF (for sauce) or 248ºF (for caramel chews).

5Remove from heat and pour the caramel into jars if making sauce. If making chews pour caramel into an 8" square pan lined with parchment paper and lightly oiled OR into a silicon candy/chocolate mold. Let the mixture cool completely at room temperature or in the refrigerator. If you're making the sauce, you're done! Continue reading if you've made the caramel chews.

6Cut the caramels into 1/2" squares and wrap each caramel in wax paper (this step is truly a labor of love). Lightly oiling your knife with canola oil will help it glide through the hardened caramel without sticking. Store in an airtight container or in the refrigerator for up to 2 weeks.

Reviews: 0

Select A Menu

Create A New Menu

Please enter a menu name

This menu name already exists. Please choose a different name

×

Success

This recipe was added to . You can view here or close this window

×

Recipe Embed

Do you have questions or need help embedding recipes? Contact us at info@kulinarian.com


In your blog post, create a "Link" with the text;

Set the link's URL or "href" to the below URL.

The link must include "?embed=link" and any additional parameters

In the footer of your blog (or below your blog post content) add the recipe embed code. This code can be embedded globally on your entire website, for use with all Kulinarian embeds.

You may need to refresh your page or blog post to see the recipe populate.

Detailed Instructions For Site-builders & CMS's

Squarespace

Weebly

Wordpress

×