Recipe and image courtesy of SeasonallyJane.com.
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| Prep Time | 25 min |
| Cook Time | 3 hours |
| Servings |
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Ingredients
- 4 cups apple cider
- ½ tsp. ground cinnamon
- 2 tsp. Flaky sea salt
- 1 stick unsalted butter cut into chunks
- 1 cup sugar
- ½ cup light brown sugar
- ½ cup heavy cream
- ½ tsp. vanilla extract
Equipment Needed:
- 8×8 baking dish or similar size
- Parchment Paper
Ingredients
Equipment Needed:
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Instructions
- Prepare the caramel mold. Line an 8×8 baking dish with parchment so that excess paper hangs over the edges. Spray the parchment and the sides of the pan with nonstick spray.
- Boil the apple cider in a saucepan over high heat until it is reduced to a thick syrup, at about a ½ cup in volume, stirring occasionally. This will take approximately 30 minutes.
- Once the apple cider has reduced, remove from heat and stir in the butter, brown and white sugars and heavy cream. Return the saucepan to medium-high heat and let it boil for 5 minutes. Remove from heat and quickly add in the salt and cinnamon, stir to evenly distribute.
- Immediately pour the caramel into the prepared baking dish. Knock the pan against the counter a few times to help air bubbles work their way out.
- Let the caramel set for at least two hours or (ideally) overnight.
- Once the caramels have cooled to room temperature, you can cut them into squares and store at room temperature, covered in an airtight container.
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