Ingredients
- 2 cups apple cider
- 1 cup heavy whipping cream divided
- pinch ground cloves
- 1 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 1/2 cups white sugar
- 3 tbsp water
- 1/3 cup light corn syrup
- 1/2 cup butter cubed
Instructions
- In a saucepan, boil apple cider for 20-30 minutes or until it is reduced down to 1/3 cup. Set it aside to cool.
- Line a 8x8 pan with parchment paper. Coat with a bit of cooking spray and set aside.
- In a small bowl, combine 2/3 cup whipping cream, cinnamon, nutmeg, cloves, and reduced apple cider. Set aside.
- In a heavy-bottomed saucepan, combine the sugar, 1/3 cup whipping cream, water, and corn syrup. Cook over low heat until the sugar dissolves (about 5-10 minutes). Insert a candy thermometer and simmer until the syrup reaches 230 degrees.
- Remove pan from heat and whisk in the cider and cream mixture. Add the butter and combine until fully incorporated. Return the pan to heat and re-insert candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 244 degrees. Once temperature reaches 244 degrees, cook for 2 minutes longer.
- Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator.
- Once cooled, cut the caramels into squares or rectangles and wrap each caramel in wax paper. Store in an airtight container or in the refrigerator.
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