Our apple picking trip this year was a bit lackluster but I was still able to pick up my favorite apple cider. Aside from just drinking it, which is fine by me, I wanted to do something else with it too. After looking around a bit online I settled on apple cider caramels.
Domestocrat’s Apple Cider Caramels
3 cups apple cider
1 cup heavy cream
1 tsp. vanilla
1 tsp. cinnamon (I use King Arthur’s Vietnamese cinnamon)
1/4 tsp. kosher salt & a little extra for sprinkling on top
1/2 cup Lyle’s golden syrup (instead of corn syrup but you could use that too)
1 cup sugar
4 tbsp. butter
The key to delicious homemade caramels are good ingredients and getting the right temperature.
First, boil the cider over medium-high heat until it reduces down to about 1 cup. This took about 30 minutes for me. In another sauce pan warm the cream, 2 tbsp. of the butter, salt, vanilla, and cinnamon together. When the cider has reduced, add it to the cream mixture and stir to combine. Keep this mixture on low until it is needed later.
In another pot, heat the sugar and golden syrup over medium-high heat, stirring often until it comes to a boil. When it begins boiling attach a candy thermometer to the pot. At this point avoid stirring the mixture unless one area becomes darker than the rest. Boil the mixture until it reaches 310 degrees.
When the mixture reaches 310 degrees turn off the heat and slowly stir in the cream mixture. Be careful, it will bubble up very fast! Stir to combine. Turn the heat back on and boil until the temperature reaches 260 degrees.
When the mixture reaches 260 degrees turn off the heat and slowly stir in the remaining butter until it has melted. Carefully pour the mixture into a parchment paper lined dish. Cool to room temperature then put in the fridge for at least 4 hours.
When the caramel has fully chilled, remove from the pan and parchment paper, cut into cubes, and sprinkle with a little bit of salt.
The flavor was perfect for these caramels! They were buttery, spiced nicely, with a deep cider flavor. So yummy and perfect for Fall.
I love caramel, and am thinking of adapting the recipe…do you think that Brown Rice Syrup would make a decent fill-in for Lyle’s as well?
Cool, thanks! I’ll let you know how they turn out. :)
Please do! :)
Just made a batch for my office potluck tomorrow – they smell amazing!