Saturday, October 29, 2011

Apple Cider Caramels



Due to the fact that candy making is semi-dangerous to be taking pictures of while making, the recipe & finished product pictures will have to suffice. Very easy to make & no adjustments to the recipe are needed, in my awesome, humble opinion. =] On a side note: I found it easiest to have all of your ingredients measured out and ready to go, since some of the steps need to be executed swiftly to insure the caramels turn out right. It would also be considered wise to actually read through all the instructions before beginning--unlike someone who had to redo step #4 because she put the butter in too early.



2 cup high-quality 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. Keep an eye on it...it might try to run away. 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 and set aside.

- In a small bowl, combine 2/3 c. cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside.

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

- 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.

- Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. I covered the top of the pan loosely with saran wrap and left it out overnight. You could cut the caramels into 1/2" squares and wrap each caramel in wax paper, but I'm lazy so I cut the caramel into 1/2" logs, which meant that I had exponentially fewer pieces to individually wrap. Store in an airtight container or in the refrigerator for up to 2 weeks.


I got about 110 caramels out of one batch!


Source

2 comments:

  1. Those look delicious! I want some:)
    I don't know where that wedding dress came from, i just pulled a bunch off the images I found when I googled modest wedding dresses. Sorry!

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  2. Though I knew it was out there somewhere, I just now found your blog. Yay! Even though I'm terribly late. So, I so wanted to make these this fall and just never got around to it. Ugh. But, worth it you would say? My mouth is watering just thinking about them! I'm off to be a blog nerd and add you to my Google reader :)

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