Apple Cider Caramels
I feel like November just cruised by, top-down-with-the-heater on, leaves floating by, beep-beep, get outta the way… Now, the tree is up, lights twinkling, foggy mornings, forecast snow, humming baby it’s cold outside, peeking over my shoulder and wondering how Autumn just zipped on by. It didn’t even ease it’s foot off the accelerator.
Autumn in Virginia was lovely and it was short-lived. I gave it my all; I really did. Pumpkin Spice Lattes (they taste different when you drink them with a big, chunky home-made yarn scarf hugging your neck…they do…); fall leaf peeping; apple picking in the orchards; the Hunt Races at Montpelier; sneaking gorgeous chunks of squash into unsuspecting dishes; getting nostalgic watching It’s the Great Pumpkin, Charlie Brown; and just, well, you know… soaking in the seasonal slow down.
Somewhere, on a country road, at a stand filled with apples and gourds, at a location I’ll never remember, I picked up some apple cider. This isn’t the clear jug of apple cider on Aisle 9 that looks curiously like the apple juice snuggled up next to it. This is the cloudy, thick, spicy, rich, country stand apple cider. I’ve also found some great, seasonal apple ciders in the refrigerator section at the grocery store. Both Trader Joe’s and Whole Food’s apple ciders are deelishussss.
So, farewell Autumn. Just before I get into the Christmas cookie swing of things, I’m saying au revoir to your color-filled days with these: Apple Cider Caramels.
“Autumn is as joyful and sweet as an untimely end.”
― Rémy de Gourmont
- 4 cups apple cider
- 1 cup granulated white sugar
- 1/2 cup light brown sugar, packed
- 8 tablespoons (1 stick) unsalted butter, cut into chunks
- 1/3 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 2 teaspoons Fleur de Sel or flaky salt
- Grape seed oil for the knife
- On high heat, boil the apple cider in a saucepan until it is reduced to a thick syrup (about 1/2 cup in volume) and stir occasionally. This takes about 35 - 40 minutes.
- While the cider is boiling, get your other ingredients ready because you'll need to move quickly after the cider is reduced to syrup. Measure the sugars and place in a bowl. Cut the butter into small chunks. Measure the heavy cream. Stir together the cinnamon and salt and place in a separate, small bowl.
- Line the bottom and sides of an 8-inch straight-sided square metal baking pan with 2 long sheets of parchment paper (in a crisscross layout). Set it aside.
- Once you are finished reducing the apple cider, remove it from the heat and immediately stir in the sugars, butter, and heavy cream. Stir until the mixture is smooth and the butter has melted. Return the pot to medium-high heat for about 5 minutes. Have a bowl of very cold water ready, and cook the caramel (for 5 minutes) until a very small spoonful dropped into the water becomes firm, chewy, and able to be formed into a little ball. If you want to be precise, use a candy thermometer and let it boil until the thermometer reads 252 degrees. Either way, watch the caramel closely; you don't want to under or over cook it.
- Immediately remove the caramel from the heat, add the cinnamon and salt mixture, and give it several stirs to distribute the cinnamon/salt evenly.
- Pour the caramel into the prepared pan. Let it sit until cool and firm—about 2 hours (only about an hour in the refrigerator). Once the caramel is firm, lift the caramel from the pan by the parchment paper and transfer it to a cutting board. Let the caramel sit out for a little bit before you start cutting it. If it is too cold, it will crack when you try to cut it. Use a well-oiled knife to cut the caramel into 1-by-1-inch squares. Lightly sprinkle the caramels with flaky salt.
- Wrap each one in a 4-inch square of waxed paper or parchment, twisting the sides to close. Caramels will be somewhat on the soft side at room temperature and hard and chewy if left in the refrigerator. These caramels keep for about 2 weeks in an airtight container if left outside the refrigerator.
- Perfect holiday gift. Unless you eat them all first...
