Apple Cider Caramels Recipes

APPLE CIDER CARAMELS

Steps:

• Add cider to a large saucepan, set over medium-high heat and allow to simmer until reduced to 1/3 cup (keep a close eye on it during the last 10 minutes, it can burn. Keep a glass liquid measuring cup nearby to pour and measure, then return to pan as needed to reduce a little longer until it measured 1/3 cup), about 25 minutes (cook time will vary based on size of pan and burner temp, it might be less it might be more). Set aside to cool.
• Butter and line and 8-inch baking pan with two sheets of parchment paper (one going each direction) leaving a 1-inch over hang on each end, and butter paper.
• In a small bowl whisk together 2/3 cup of the cream, cinnamon, ginger, allspice, cloves, nutmeg and reduced cider. In a 3-quart heavy bottom saucepan combine sugar, remaining 1/3 cup cream, corn syrup and water.
• Cook over medium-low heat, stirring constantly until sugar dissolves, then cook mixture, stirring occasionally, until mixture reaches 234 degrees on a candy thermometer. Remove from heat and slowly whisk in cream mixture.
• Add butter and stir to melt. Return to medium-low heat and cook, stirring occasionally until mixture reaches 246 degrees on a candy thermometer.
• Remove from heat and carefully pour caramel into prepared baking dish. Allow to rest at room temperature or in refrigerator until caramel is set. Sprinkle with Maldon then cut into squares or rectangles and wrap in wax paper. Store in refrigerator up to 2 weeks, bring to room temperature before enjoying.

HOT CARAMEL APPLE CIDER

Steps:

• Heat 1/4 cup cream and 1/4 cup brown sugar in a saucepan over medium heat until mixture starts to boil. Raise heat to medium-high and stir in apple cider and water. Cook until mixture starts to simmer, about 4 minutes.
• Beat 1/2 cup cream and 1 tablespoon brown sugar together in a bowl until soft peaks form. Lift your beater or whisk straight up: the whipping cream will form soft mounds rather than a sharp peak.
• Pour cider into mugs and top with caramel whipped cream.

SPIKED CARAMEL APPLE CIDER

Steps:

• Stir together apple cider and 4 tablespoons caramel ice cream topping in a 3 1/2- or 4-qt. slow cooker until smooth. Cover and cook on Low for 3 to 4 hours or on High for 1 1/2 to 2 hours.
• Mix together sugar, salt, and apple pie spice in a small shallow bowl. Pour remaining 2 tablespoons caramel topping into a small saucer.
• Dip the rims of 8 mugs or heatproof glasses into caramel topping, evenly coating the rim; then dip into spice mixture. Ladle hot cider into mugs. Add 1 1/2 fluid ounces (3 tablespoons) spiced rum to each mug and garnish with a cinnamon stick.

APPLE CIDER CARAMELS

Steps:

• 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 255-degrees Farenheit 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.