By Tracey
Apple Cider Caramels
from King Arthur Flour
(Note: Be sure to use at least a 4 qt pot – the caramel boils up quite a bit as it cooks, and you really don’t want to deal with it overflowing.)
Ingredients:
- 2 cups heavy cream
- 1 cup light corn syrup
- 2 cups sugar
- 6 tablespoons unsalted butter
- 1/2 cup boiled cider
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
Directions:
Spray an 8-inch baking pan with nonstick cooking spray. Line the pan with parchment paper, leaving an overhang on opposite sides to lift the caramels out. Spray the parchment with nonstick spray.
In a 4 qt saucepan (or something even bigger), combine the heavy cream, corn syrup, sugar, butter and boiled cider. Set the pan over high heat and bring to a boil, stirring occasionally to help dissolve the sugar. When the mixture reaches a boil, reduce the heat slightly and continue cooking (no more stirring at this point) until the caramel registers 248 F on a candy thermometer (how long this will take depends on a variety of factors, but figure roughly 20 minutes total).
While the caramel is cooking, combine the salt, cinnamon, ginger and allspice in a small bowl. Whisk together to make sure there are no lumps.
When the caramel reaches temperature, remove the pan from the heat and add the spice mixture. Stir to incorporate, then pour the caramel into the prepared pan. Let stand at room temperature until completely cool and set (I left mine overnight).
Use the parchment handles to lift the caramels out, and cut into 1-inch squares – a pizza cutter or sharp knife sprayed with nonstick cooking spray works well for the job. Wrap the caramels in small squares of wax or parchment paper to store.
Makes about 64 caramels.
