Apple Cider Caramels

Fall is an amazing time of year in New England. It is filled with the best flavors! Apple cider being one of my most favorite! I received a bottle of King Arthur’s boiled cider that I had initially intended on making apple cider baked donuts with, but when I saw this recipe on the King Arthur website for Apple Cider Caramels, I knew this would be a fall treat to make that everyone would enjoy and boy was I right!  I have a number of taste tester’s at my day job (our local high school).  I handed out MANY of these little caramels and heard MANY compliments. I heard OUTSTANDING more than once , along with WOW and ” those are so good” !  So I think that sums it all up! These were so easy and I know I will be making these again! These will make great gifts to give at the holidays as well! These are very sweet, so I cut them in small pieces which is nice as it makes a lot and the best part is they will stay shelf stable for a long time. I did store mine in the refrigerator. The hardest part and the longest part of this was cutting them and individually wrapping in wax paper. For that job I recruited my two favorite boys,  Jim and Robby.  It took them both about one hour to cut and wrap each piece!    They did an AWESOME  job!

INGREDIENTS
2 cups (1 pint) heavy cream
1 cup light corn syrup
2 cups sugar
6 Tablespoons butter (I used unsalted but you could use salted)
1/2 cup boiled King Arthur Cider
1/2 teaspoon salt
1 teaspoon apple pie spice

DIRECTIONS
Lightly grease an 8 x 8 baking dish and line with parchment paper leaving an over hang on opposite sides. Combine the cream, corn syrup, sugar, butter and boiled cider in a heavy bottom DEEP saucepan. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce heat to medium high heat and cook until the mixture reaches 242 degrees – 245 degrees using a candy thermometer. ( I used the directions for a soft caramel).  This takes about 20 minutes depending on your stove. Remove pan from heat stir in salt and spice. Pour the mixture into prepared pan . Let it sit for 12-18 hours at room temperature before cutting into small squares. To wrap the caramels use six inch squares of wax paper. Place one caramel in the center of each square wrapping the caramel and twisting the edges.

Enjoy,