Apple Cider Caramels

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It’s almost Halloween! 

We could not have asked for a more beautiful fall!  The leaves are still full of color, and the temps have been very nice!
We are wrapping up our busy season and getting ready to close for a few weeks in November to refresh the B&B!
Holiday decor will be going up and we will be back for the Winter Season on Monday, November 30th.
I am sharing one of my favorite fall recipes…….guests love these too, along with a few of my friends.

This recipe is from Smitten Kitchen one food blog that I follow closely because they always feature amazing goodies!

Apple Cider Caramels

Yield: 64 caramels Prep Time: 5 minutes Cook Time: 55 minutes
Total Time: 1 hour

Ingredients:
4 cups apple cider
2 teaspoons flaky sea salt
½ teaspoon ground cinnamon
½ cup unsalted butter, cut into cubes
1 cup granulated sugar
½ cup light brown sugar
⅓ cup heavy cream
Directions:
1. Boil the apple cider in a 3- to 4-quart saucepan over high heat, stirring occasionally, until reduced to a dark, thick syrup, between ⅓-cup and ½-cup in volume.
Takes about 35 to 40 minutes.
2. Line the bottom and sides of an 8-inch square baking dish with parchment paper, leaving excess hanging over the sides.
In a small bowl, stir together the flaky sea salt and ground cinnamon.
3. Once the apple cider has finished reducing, remove it from the heat and stir in the butter, sugars and heavy cream.
Return the pot to medium-high heat with a candy thermometer attached to the side of the pan, and let boil until the thermometer reads 252 degrees F.
4. Immediately remove the caramel from heat, add the cinnamon-salt mixture, and stir several times with a wooden spoon.
Pour the caramel into the prepared pan. Let sit until cool and firm, about 2 hours.
5. Once the caramel is firm, use the parchment overhangs to lift it out of the pan and transfer to a cutting board.
Using a very sharp knife coated with non-stick cooking spray, cut the caramel into 1-inch squares. (You may need to re-spray the knife multiple times while cutting.)
6. Wrap each caramel in a 4-inch square of wax paper, twisting the sides to close.
The caramels can be kept in an airtight container at room temperature for up to 2 weeks.
(Recipe from The Smitten Kitchen Cookbook)