Recipe by: Valerie Musser
Yield: Approximately 40 caramels
- 2 cups SugarBee® Apple Cider
- 1 cup heavy whipping cream
- 1 ¼ tsp. cinnamon
- ¼ tsp. nutmeg
- Pinch of cloves
- 1 ½ cups white sugar
- 3 tbsp. water
- ¼ cup light corn syrup
- 1 stick of butter cubed
- In a heavy bottomed pot, bring the SugarBee® apple cider to a boil until it is reduced to 1/3 cup. This process takes about 20-30 minutes. Set it aside.
- Meanwhile, line an 8×8 baking pan with parchment paper. I like to secure the parchment to the pan with clothespins or binder clips.
- Butter or spray the parchment with cooking spray.
- In a small bowl, combine 2/3 cup whipping cream, spices, and the reduced cider. Set aside.
- In the same heavy bottomed pot that you used to reduce the cider, combine the sugar, 1/3 cup whipping cream, water, and corn syrup. Bring the mixture to a boil over medium heat and cook, without stirring, until the mixture reaches 230°F on a digital or candy thermometer. Then, whisk in the cider, cream mixture, and butter. Bring the temperature up to 245°. This process takes about 20-30 minutes.
- When your caramel reaches the proper temperature(245°F), immediately remove it from the heat and pour it directly into your prepared pan.
- Let it cool completely at room temperature before cutting into squares, or rectangles. Wrap each piece in wax paper, secure with a bit of twine and store in the refrigerator for up to a month.