The apple cider taste was a bit too strong for me so I changed the proportions a bit but apart from that, the texture is so gooey and great and the cinnamon gives a great flavor. Next time I might try other spices... Who knows what will happen, eh? Life is so full of wonderful tasty miracles !!!!!! (And there it goes. With that cheesy talk now I am sure I will definilty fell into oblivion. Damn!)
- The apple cider used here is a kind of "soft" cider. Don't confuse it with apple juice or the alcoholic, fermented version. It's a fresh and unfiltered raw apple juice.
- If you don't have a candy thermometer (but I do really recommend to have one it's much easier) have a bowl of very cold water ready, and cook the caramel until a tiny spoonful dropped into the water becomes firm and chewy.
- Prepare all your ingredients in advance, as it's going to be fast once the cider is reduced.
- Caramels keep in a airtight container at room temperature for about two weeks.
- This caramels are very soft at room temperature, if you prefer a more firm version, store them in your fridge.
- And of course, do not touch hot caramel with your hands !
-makes about 40 to 60 caramels-
- 700 ml (3 cups) apple cider
- 1 tsp flaky sea salt
- 1/2 tsp ground cinnamon
- 115 gr butter (cut in pieces)
- 80 ml (1/3 cup) heavy cream
- 300 gr organic cane sugar
- neutral oil for knife
- In a saucepan over high heat, boil apple cider until it is reduced to a thick syrup (about 30 to 40 min). Stir occasionally.
- Meanwhile, prepare all your ingredients. Mix cinnamon and sea salt and line a 20cm (8inch) baking pan with 2 sheets of parchment paper.
- Once the apple cider is reduced, remove pan from heat and stir: sugar + butter + heavy cream.
- Return to medium high heat with candy thermometer inside the pan.
- Let boil until thermometer reaches 122°C (252°F). Be carful. It will take about 5 minutes.
- Remove right away from heat.
- Stir in cinnamon and salt mixture and stir a bit.
- Pour caramel into prepared pan.
- Let cool until caramel is firm. About 2 hours.
- Once it's set, transfer caramel to cutting board.
- Use oiled knife (oiling back after each cut) to cut caramel into desired shapes.
- Wrap caramels in waxed paper one by one and try not to eat them all at once.
- ET VOiLA !