Apple Cider Caramels
Apple cider caramels that are the perfect Fall treat and can be a great gift during the holidays, too!
Servings: 64
Equipment
Ingredients
- 2 cups (473 ml) heavy cream
- 1 cup (341 g) light corn syrup
- 2 cups (400 g) sugar
- 6 tablespoon (84 g) unsalted butter
- ½ cup (118 ml) boiled cider
- ½ teaspoon salt
- 1 teaspoon apple pie spice
Instructions
- Lightly grease an 8x8" baking pan and line with parchment paper with overhangs on opposite sides. Set aside.
- In a large, nonstick pot, combine cream, corn syrup, sugar, butter, and boiled cider. Bring the mixture to a boil over high heat, stirring to dissolve the sugar. Reduce to medium-high heat and cook without stirring until the candy thermometer reaches 248 °F (120 °C). It will take about 20-30 minutes depending on your stove and pot.2 cups heavy cream, 1 cup light corn syrup, 2 cups sugar, 6 tablespoon unsalted butter, 1/2 cup boiled cider
- Remove the pot from the heat and stir in the salt and apple pie spice.1/2 teaspoon salt, 1 teaspoon apple pie spice
- Carefully pour the mixture into the prepared pan and let it stand for 12-18 hours at room temperature before cutting into 1" squares.
- When cutting the caramels, run a very sharp knife under hot water until it's warm to the touch then spray both sides with cooking spray and cut caramels in a sawing motion.
- Wrap caramels in wax paper.
Notes
Source: King Arthur Flour
Nutrition
Serving: 2 pieces | Calories: 122 kcal | Carbohydrates: 21 g | Fat: 5 g | Sugar: 21 g
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