Wednesday, October 5, 2011

Apple Cider Caramels

Salted caramels are totally worth the hype. Apple Cider Caramels are the next big thing. These babies are amazing!! When you make a batch, make sure to set some aside.  If you must, lock them up, or have someone you trust hide them from you. Whatever you need to do to keep from eating the whole batch.  You will want some for tomorrow's recipe.
Apple Cider Caramels
(Recipe from Our Best Bites via Blondie Cakes)

2 Cups Apple Cider
1 Cup Heavy Cream, divided
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Allspice
1.5 Cup Sugar
1/3 Cup Light Corn Syrup
1/2 Cup Butter, Cubed

Spray an 8x8 pan with cooking spray.  Place a piece of wax paper on the bottom, and up the sides of your pan.  Spray again with cooking spray. 
Pour cider into a medium saucepan. Bring to boil. Boil on high until it is reduced until about 1/3 cup. Approximately 20 minutes. 
In a small bowl, combine 2/3 cup cream, cinnamon, allspice and reduced apple cider. Set aside.
In a large saucepan, combine sugar, 1/3 cup cream and enough water to the 1/2 cup line on the measuring cup. Add in the corn syrup.  Cook over low heat until the sugar dissolves and the temperature reaches 234 on a candy thermometer. 
Remove from heat, and slowly whisk in cream mixture. 
Add cubed butter and stir until everything is incorporated.
Return the pan to stove. Cooking on low heat, stir frequently until the temperature reaches 248 degrees.
Remove from heat and pour into prepared pan. Let mixture cool completely at room temperature.  You can speed up the cooling process by placing pan in the fridge. However, allow it to sit at room temperature for at least 10 minutes before trying to cut and eat.
Cut cooled caramel into logs, squares, whatever shape you desire, and wrap in wax paper.
Store in an air tight container for up to 2 weeks, if you can keep away from it that long! It lasted 48 hours in my house!
Don't forget, come back tomorrow for another yummy apple recipe, and you'll want some of these caramels for it!!

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