Salted Apple Cider Caramels | Recipe | Kitchen Stories

Name: Salted Apple Cider Caramels | Recipe | Kitchen Stories
Ingredients: Step 1/7 ½ cups Apple Cider Boil apple cider over high heat until reduced to a thick syrup, about 1/2 to 1/3 cup. Usually takes 35-40 minutes. Stir occasionally.; ½ cups Apple Cider; Step 2/7 ⅛ tsp Cinnamon ¼ tsp Flaky Salt Line an 8 inch square baking pan with parchment paper (cross crossed) and set aside. Mix together your cinnamon and salt in a separate bowl and set aside.; ⅛ tsp Cinnamon; ¼ tsp Flaky Salt; 1 tbsp Unsalted Butter, Cut in Chunks; ⅛ cup sugar; ⅛ cup Light Brown Sugar, Packed; ⅛ cup heavy cream; Step 4/7 Once stirred, return the pot to the stove on medium high heat and continue cooking. Using a candy thermometer, cook until mixture reaches 252* F (about 5 minutes).; Step 5/7 Remove from heat and stir in the cinnamon and salt mixture. Stir several times to distribute evenly.; Step 6/7 Pour into parchment lined pan, and place in the refrigerator for 2 hours to let set.; Step 7/7 Remove block from pan and set on cutting board. Using a well oiled knife, cut into 1x1 inch squares and wrap in parchment paper, twisting the ends.

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Keywords

vegetarian
christmas
sweet
pescetarian
alcohol
winter

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Ingredients

Step 1/7 ½ cups Apple Cider Boil apple cider over high heat until reduced to a thick syrup, about 1/2 to 1/3 cup. Usually takes 35-40 minutes. Stir occasionally.
½ cups Apple Cider
Step 2/7 ⅛ tsp Cinnamon ¼ tsp Flaky Salt Line an 8 inch square baking pan with parchment paper (cross crossed) and set aside. Mix together your cinnamon and salt in a separate bowl and set aside.
⅛ tsp Cinnamon
¼ tsp Flaky Salt
1 tbsp Unsalted Butter, Cut in Chunks
⅛ cup sugar
⅛ cup Light Brown Sugar, Packed
⅛ cup heavy cream
Step 4/7 Once stirred, return the pot to the stove on medium high heat and continue cooking. Using a candy thermometer, cook until mixture reaches 252* F (about 5 minutes).
Step 5/7 Remove from heat and stir in the cinnamon and salt mixture. Stir several times to distribute evenly.
Step 6/7 Pour into parchment lined pan, and place in the refrigerator for 2 hours to let set.
Step 7/7 Remove block from pan and set on cutting board. Using a well oiled knife, cut into 1x1 inch squares and wrap in parchment paper, twisting the ends.