Wednesday, October 26, 2011

Today I Made (and ate) Apple Cider Caramel.

Yesterday I tried a recipe for apple cider caramels that I found on Pinterest.  Yay for actually doing what you pin!  But yesterday's batch ended up being apple dip (really delicious dip, I might add).  I didn't get it hot enough.  Today's batch turned out right.  I probably should have cooked it a bit longer at the high heat because it was melt-in-your-mouth soft. 


Yes, WAS. 

I gave most of it away.  Which was very smart.  You should have seen the obscene amount I consumed when I was cutting and wrapping the caramel.  Oh my!  So yummy! 

Here's the recipe: 


Apple Cider Caramels


Recipe from America's Dairy Farmers via Blondie's Cakes

2 cups apple cider

1 cup heavy cream or whipping cream, divided

1 tsp ground cinnamon

Pinch nutmeg

1/4 tsp allspice

1 1/2 cup sugar

1/3 cup light corn syrup

1/2 cup real butter, cubed

Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 c. Set aside to cool.

Line an 8" square pan with parchment paper, making sure to leave about 1" hanging over the edges for easy removal. Coat with a bit of vegetable oil.

In a small bowl, combine 2/3 cup cream, cinnamon, nutmeg, allspice, and reduced apple cider.

In a large, heavy saucepan, combine the sugar and the corn syrup. Measure 1/3 cup whipping cream and add enough water to reach the 1/2 cup line on the measuring cup and add that to the sugar and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees F.

Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 248 degrees F.

Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator.

Cut and wrap as desired. Store in an airtight container or in the refrigerator for up to 2 weeks.



I didn't even think to take pictures (bad blogger!), so I had to borrow from the gal who posted the recipe first (that I know of). 

10 comments:

emilyjpeck said...

This looks so amazing and yummy! Thanks for sharing! :)

CK said...

Oh my goodness, these sound SO gooooooood!!!! You should be in my neighborhood...

My Journey With Candida said...

Oh..... this looks so good that I am drooling all over my computer keys. I can't eat sugar so this is out for me, but I can almost taste it just by looking at your pictures. YUM!!

alissa4illustration said...

Yummy!!! I think I'll stay clear of this one. I'm trying to watch what I eat. With candy corn and candy everywhere it's hard!

I just make cakesters for Mica's fall party: http://sugarcookieart.blogspot.com/2011/04/cakesters.html Not too fall like, but super easy!

Amy said...

Nothing at all wrong with it melting in your mouth.
Absolutely nothing.

Yumm! I'll have to try this!

Saimi said...

Ooooo now that's looks yummy!!!

Homeschool Roster said...

Jamie,

Good for you for actually making something you pinned. Although I have an account, I've hesitated pinning items because then I would have to make something. I've never made any candy before. Hey, you have my address so you could send me some :-). It sounds good.

mun said...

How sweet of you to give most of it away! :)

Faith said...

omg, that looks sooo good! your girls must have been in candy heaven!

Aunt LoLo said...

Oh YUM. I adore caramel.....but I've never made it, because I know I'd eat the whole pan. That sounds so awesome, though....