Apple Cider Caramels

Apple Cider Caramels

Base Recipe

Fleur de Sel Caramels

• 1 cup spiced heavy cream

• 5 tablespoons unsalted butter

• 1 teaspoon fleur de sel (plus more for sprinkling on top)

• 1-1/2 cups granulated sugar

• 1/4 cup light corn syrup

• 1/4 cup water

Spiced Heavy Cream

• Unsulphured molasses, about two teaspoons?

• Cinnamon

• Ginger

• Nutmeg

• Vanilla extract

Apple Cider

• 1 quart apple cider (spiced okay)

Nuts

• Pecans or walnuts, toasted

To Make the Caramels

Line a 8” x 8” or 9" x 9" square pan with lightly greased parchment paper.

1. Reduce the apple cider to about 1/4 - 1/2 cup in volume in a 4 qt. pot.

2. Add the sugar and corn syrup and stir until the sugar dissolves.

3. Reduce the heat and slowly stir in the spiced heavy cream.

4. Add the butter to the pot turn up the heat until the mixture is boiling.

5. Boil mixture over medium heat until it reaches 248F.

6. Pour caramel into the prepared pan. Do not scrape the sides of the pot.

7. Sprinkle fleur de sel and toasted nuts over the caramel

8. Cool completely before cutting into pieces and wrapping.

Notes

I used Cadia spiced apple cider (organic, unfiltered, includes “natural cinnamon flavor”. I would have used an un-spiced version but that flavor was only available in a very large bottle.

I also only had walnuts on hand for this recipe, but pecans would have tasted better.