Salted Apple Cider Caramels

Step 1/7

• ½ cups Apple Cider

Boil apple cider over high heat until reduced to a thick syrup, about 1/2 to 1/3 cup. Usually takes 35-40 minutes. Stir occasionally.

Step 2/7

• ⅛ tsp Cinnamon
• ¼ tsp Flaky Salt

Line an 8 inch square baking pan with parchment paper (cross crossed) and set aside. Mix together your cinnamon and salt in a separate bowl and set aside.

Step 3/7

• 1 tbsp Unsalted Butter, Cut in Chunks
• ⅛ cup sugar
• ⅛ cup Light Brown Sugar, Packed
• ⅛ cup heavy cream

Once the cider is reduced, remove from heat and stir in the butter, sugars, and heavy cream.

Step 4/7

Once stirred, return the pot to the stove on medium high heat and continue cooking. Using a candy thermometer, cook until mixture reaches 252* F (about 5 minutes).

Step 5/7

Remove from heat and stir in the cinnamon and salt mixture. Stir several times to distribute evenly.

Step 6/7

Pour into parchment lined pan, and place in the refrigerator for 2 hours to let set.

Step 7/7

Remove block from pan and set on cutting board. Using a well oiled knife, cut into 1x1 inch squares and wrap in parchment paper, twisting the ends.