Spiced Apple Cider Vinegar Caramels Recipes

APPLE CIDER CARAMELS

Steps:

• Boil the apple cider in a 3- to 4-quart saucepan over high heat, stirring occasionally, until reduced to a dark, thick syrup, between ⅓-cup and ½-cup in volume. This could take anywhere from 35 to 40 minutes.
• Meanwhile, line the bottom and sides of an 8-inch square baking dish with parchment paper, leaving excess hanging over the sides. In a small bowl, stir together the fleur de sel and ground cinnamon.
• Once the apple cider has finished reducing, 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 of the pan, and let boil until the thermometer reads 252 degrees F, only about 5 minutes or so.
• Immediately remove the caramel from heat, add the cinnamon-salt mixture, and stir several times with a wooden spoon. Pour the caramel into the prepared pan. Let sit until cool and firm, about 2 hours.
• Once the caramel is firm, use the parchment overhangs to lift it out of the pan and transfer to a cutting board. Using a very sharp knife (or large pizza cutter - my secret slicing weapon of choice) coated with non-stick cooking spray, cut the caramel into 1-inch squares. (You may need to re-spray the knife or pizza cutter multiple times while cutting.)
• Wrap each caramel in a 4-inch square of wax paper, twisting the sides to close. The caramels can be kept in an airtight container at room temperature for up to 2 weeks.

APPLE SPICE CARAMEL COOKIES

Steps:

• Whisk flour, baking soda, cinnamon, and baking powder together in a bowl.
• Combine butter, apple cider drink mix, sugar, and salt together in another bowl. Beat using an electric mixer until light and fluffy. Beat in eggs 1 at a time. Add vanilla extract and mix well. Add the flour mixture gradually; mix until just combined. Refrigerate dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Microwave caramels in a microwave-safe bowl until softened, about 20 seconds. Flatten caramels using the bottom of a glass.
• Scoop cookie dough into balls about 1 tablespoon each. Flatten each ball slightly in your palm. Sandwich a caramel between 2 pieces of dough; pinch closed. Repeat with the remaining cookie dough and caramels. Place cookies 2 inches apart on the prepared sheets.
• Bake in the preheated oven until very lightly browned around the edges, 12 to 14 minutes. Slide parchment off of the baking sheet, onto your counter. Let cookies cool on the parchment.

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.

SPICED APPLE CIDER

Steps:

• In a large saucepan, combine the apple cider, cinnamon sticks, lemon zest and nutmeg. Insert a clove into each apple slice; add to cider., Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 1 minute. Discard lemon zest strip. Ladle into mugs.