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Salted Apple Cider Caramels

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Brian Cavanaugh

Brian Cavanaugh

Community member

Difficulty
Medium 👍
Preparation
45 min
Baking
0 min
Resting
120 min

Ingredients

2Servings
½ cups
Apple Cider
tsp
Cinnamon
¼ tsp
Flaky Salt
1 tbsp
Unsalted Butter, Cut in Chunks
cup
sugar
cup
Light Brown Sugar, Packed
cup
heavy cream
  • 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

    • 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
    • cup sugar
    • cup Light Brown Sugar, Packed
    • 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.

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