Description
A small batch of your favorite fall caramels!
Ingredients
- 2 cups Fresh Apple Cider (non-alcoholic)
- 4 Tablespoons Unsalted Butter
- ½ cups Granulated Sugar
- ¼ cups Light Brown Sugar
- 3 Tablespoons Heavy Cream
- ¼ teaspoons Ground Cinnamon
- ¾ teaspoons Kosher Salt
Preparation
In a 2-quart saucepan, boil the apple cider until it reduces to ¼ cup. It should take about 30 minutes on high. Meanwhile, line a 9 x 5 x 3-inch loaf pan with parchment paper, and spray it with cooking spray.
Once the cider is reduced, lower the heat and add the butter, sugars, and heavy cream. Raise the heat and bring the mixture to 255ºF over medium-high heat. Use a candy thermometer to ensure the proper temperature.
Immediately stir in the cinnamon and salt. Then, pour the mixture into the prepared loaf pan.
Let the mixture chill for 1 hour in the fridge. Slice it with a knife into bite-sized pieces.
Recipe scaled down from Smitten Kitchen’s Apple Cider Caramels.
