Apple Cider Maple Caramels

9 INGREDIENTS • 10 STEPS • 3HRS 30MINS

Apple Cider Maple Caramels

This recipe in particular is the pinnacle of fall flavor unity: a basic caramel sweetened with maple syrup and punched up with a quart of apple cider boiled down to pure apple goodness.

Love This Recipe?

This recipe in particular is the pinnacle of fall flavor unity: a basic caramel sweetened with maple syrup and punched up with a quart of apple cider boiled down to pure apple goodness.

30 Pounds of Apples

I'm Kristi. I share recipes that encourage home cooks to support local farmers and have FUN with good food, friends, and family.

http://www.30poundsofapples.com/

3HRS 30MINS

Total Time

Ingredients

Servings

12

us / metric

4 cups

Fresh Apple Cider

unpasturized if you can find it

1/2 cup

Unsalted Butter

cut into tablespoon-sized chunks

1 cup

Granulated Sugar

1/2 cup

Maple Syrup

1/3 cup

Heavy Cream

2 tsp

Sea Salt Flakes

1/2 tsp

Ground Cinnamon

1/4 tsp

Ground Cloves

as needed

Vegetable Oil

for greasing the knife

Nutrition Per Serving

VIEW ALL

Calories

228

Fat

9.6 g

Protein

--

Carbs

36.3 g

Love This Recipe?

30 Pounds of Apples

I'm Kristi. I share recipes that encourage home cooks to support local farmers and have FUN with good food, friends, and family.

http://www.30poundsofapples.com/

Cooking Instructions

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step 1

Heat the Fresh Apple Cider (4 cups) in a 3- or 4-quart pot over medium-high heat. When it reaches a boil, continue to heat for 30-40 minutes until it has reduced to half a cup.

step 1 Heat the Fresh Apple Cider (4 cups) in a 3- or 4-quart pot over medium-high heat. When it reaches a boil, continue to heat for 30-40 minutes until it has reduced to half a cup.

step 2

Use two strips of parchment paper to line an 8-inch square pan, crossing the parchment so that the bottom and all sides are covered. You can also use this time to cut wrappers out of wax paper, about 64 four-inch squares.

step 2 Use two strips of parchment paper to line an 8-inch square pan, crossing the parchment so that the bottom and all sides are covered. You can also use this time to cut wrappers out of wax paper, about 64 four-inch squares.

step 3

Stir the cider. When it has reduced to half a cup, you can remove it from the heat.

step 3 Stir the cider. When it has reduced to half a cup, you can remove it from the heat.

step 4

Remove the pot from the heat and stir in Unsalted Butter (1/2 cup), Granulated Sugar (1 cup), Maple Syrup (1/2 cup), and Heavy Cream (1/3 cup). Attach a candy thermometer to the side of the pot and return to the heat.

step 4 Remove the pot from the heat and stir in Unsalted Butter (1/2 cup), Granulated Sugar (1 cup), Maple Syrup (1/2 cup), and Heavy Cream (1/3 cup). Attach a candy thermometer to the side of the pot and return to the heat.

step 5

Once it reaches 300 degrees F (150 degrees C), quickly mix in the Sea Salt Flakes (2 tsp), Ground Cinnamon (1/2 tsp), and Ground Cloves (1/4 tsp). Cook just a bit longer until the mixture reaches 250 degrees F (120 degrees C). Immediately remove the pot from the heat.

step 5 Once it reaches 300 degrees F (150 degrees C), quickly mix in the Sea Salt Flakes (2 tsp), Ground Cinnamon (1/2 tsp), and Ground Cloves (1/4 tsp). Cook just a bit longer until the mixture reaches 250 degrees F (120 degrees C). Immediately remove the pot from the heat.

step 6

Remove the thermometer and place it in the sink, and pour the caramel into the parchment lined square pan. Allow the caramel to cool until it is room temperature and firm. This will take about two hours.

step 6 Remove the thermometer and place it in the sink, and pour the caramel into the parchment lined square pan. Allow the caramel to cool until it is room temperature and firm. This will take about two hours.

step 7

Once caramel block has cooled, use the parchment sling to lift the block out of the pan and onto a cutting board. Wipe Vegetable Oil (as needed) on both sides of a knife and cut into one-inch wide strips, re-oiling the knife after each cut.

step 7 Once caramel block has cooled, use the parchment sling to lift the block out of the pan and onto a cutting board. Wipe Vegetable Oil (as needed) on both sides of a knife and cut into one-inch wide strips, re-oiling the knife after each cut.

step 8

Turn the strips 90 degrees and make perpendicular cuts, essentially cutting the caramels into 1-inch squares.

step 8 Turn the strips 90 degrees and make perpendicular cuts, essentially cutting the caramels into 1-inch squares.

step 9

Wrap each caramel in a four-inch square of waxed paper.

step 9 Wrap each caramel in a four-inch square of waxed paper.

step 10

Enjoy! Caramels will store for up to two weeks in an airtight container on the counter.

step 10 Enjoy! Caramels will store for up to two weeks in an airtight container on the counter.

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