Apple Cider Caramels
lovedishes blog
•2 cups apple cider
•1 cup heavy cream or whipping 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 real butter, cubed
Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 cup This will be very concentrated, and can scorch so be careful. Set aside to cool.
Line an 8″ square pan with parchment paper, making sure to leave about 1″ hanging over the edges for easy removal. Coat with a bit of vegetable oil and set aside.
In a small bowl, combine 2/3 cup cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside, you can put this in the fridge as well if whipping cream out on the counter concerns you.
In a large, heavy saucepan (preferably a dutch oven), combine the sugar, 1/3 cup whipping cream plus 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 234 degrees.
Remove 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 248 degrees.
Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. Once the caramel is completely cool and set, take out of the pan and remove parchment paper. Cut into desired squares. I did about 1/2″ logs and wrapped them in individual wax papers for eating. These can last up to two weeks, but you’ll be lucky if they last two days!
These will vary on how much it makes due to how big or small you cut them. Plan on at least 36 caramels.
http://www.lovedishes.net/apple-cider-caramels/
lovedishes blog
•2 cups apple cider
•1 cup heavy cream or whipping 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 real butter, cubed
Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 cup This will be very concentrated, and can scorch so be careful. Set aside to cool.
Line an 8″ square pan with parchment paper, making sure to leave about 1″ hanging over the edges for easy removal. Coat with a bit of vegetable oil and set aside.
In a small bowl, combine 2/3 cup cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside, you can put this in the fridge as well if whipping cream out on the counter concerns you.
In a large, heavy saucepan (preferably a dutch oven), combine the sugar, 1/3 cup whipping cream plus 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 234 degrees.
Remove 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 248 degrees.
Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. Once the caramel is completely cool and set, take out of the pan and remove parchment paper. Cut into desired squares. I did about 1/2″ logs and wrapped them in individual wax papers for eating. These can last up to two weeks, but you’ll be lucky if they last two days!
These will vary on how much it makes due to how big or small you cut them. Plan on at least 36 caramels.
http://www.lovedishes.net/apple-cider-caramels/
