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.
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).
(source)
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!
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).
(source)
