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 degrees Fahrenheit. It will take about 20-30 minutes depending on your stove and pot.

Remove the pot from the heat and stir in the salt and 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.