Boil the apple cider in a 3- to- 4- quart saucepan
over high heat until it is reduced to a dark,
thick syrup, between 1/3 and 1/2 cup in volume.
This takes about 35 to 40 minutes on my stove.
Stir occasionally.
Meanwhile, get your other ingredients in order,
because you won’t have time to spare once the
candy is cooking. Line the bottom and sides of an
8- inch straight- sided square metal baking pan
with 2 long sheets of crisscrossed parchment. Set
it aside. Stir the cinnamon and flaky salt
together in a small dish.
Once you are finished reducing the apple cider,
remove it from the heat and stir in the butter,
sugars, and heavy cream. Return the pot to medium-
high heat with a candy thermometer attached to the
side, and let it boil until the thermometer reads
252 degrees, only about 5 minutes. Keep a close
eye on it. Once you are finished reducing the
apple cider, remove it from the heat and stir in
the butter, sugars, and heavy cream. Return the
pot to medium- high heat with a candy thermometer
attached to the side, and let it boil until the
thermometer reads 252 degrees, only about 5
minutes. Keep a close eye on it.
(Don’t have a candy or deep- fry thermometer? Have
a bowl of very cold water ready, and cook the
caramel until a tiny spoonful dropped into the
water becomes firm, chewy, and able to be plied
into a ball.)
Immediately remove caramel from heat, add the
cinnamon- salt mixture, and give the caramel
several stirs to distribute it evenly. Pour
caramel into the prepared pan. Let it sit until
cool and firm—about 2 hours, though it goes faster
in the fridge. Once caramel is firm, use your
parchment paper sling to transfer the block to a
cutting board. Use a well- oiled knife, oiling it
after each cut (trust me!), to cut the caramel
into 1-by-1-inch squares. Wrap each one in a 4-
inch square of waxed paper, twisting the sides to
close. Caramels will be somewhat on the soft side
at room temperature, and chewy/firm from the
fridge.
Serving
Suggestions
Do ahead- Caramels keep, in an airtight container at room temperature, for two weeks, but really, good luck with that.
Originally Submitted
12/18/2012
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