Cook Like No One Is Watching
In a few short weeks, fall will be in full swing and what better way to celebrate the change of season than with a treat that’s inspired by a traditional county fair staple: the caramel apple. These candies are the perfect combination of sweet and tart with a hint of warm cinnamon — guaranteed to get you in the mood for autumn.
Apple Cider Caramels (adapted from Smitten Kitchen)
Makes 64 pieces
- 4 cups unfiltered apple cider *
- ½ tsp ground cinnamon
- 2 tsp flaky sea salt, such as Maldon, or less of a finer one
- 8 Tbs (1 stick) unsalted butter, cut into chunks
- 1 c granulated sugar
- ½ c packed light brown sugar
- ⅓ c heavy cream
- Neutral oil for the knife
* NOT the clear apple juice found on store shelves
- Boil the cider in a 3- to- 4-quart saucepan over high heat until reduced to a dark syrup, between ⅓ and ½ cup in volume. Stir occasionally. This should take 45 minutes to an hour.
- Meanwhile, get your other ingredients ready. Stir the cinnamon and salt together in a small dish; have your butter and cream ready. Line the bottom and sides of an 8-inch square, straight-sided metal baking pan with two criss-crossed sheets of parchment long enough to fold over the sides of the pan by about an inch. Set aside.
- Once you’ve finished reducing the apple cider, remove it from the heat and stir in the butter, sugars, and heavy cream. Return the pot to medium-high heat and attach a candy thermometer to the side. Let the mixture boil until the thermometer reads 252 degrees — about 6 to 8 minutes. Keep a close eye on it.
- Using a candy or deep-fry thermometer is best. Alternatively, drop a spoonful of the hot syrup into a cup of very cold water. Look for the syrup to hold its shape when you gather the cooled syrup into a ball.
- Once the caramel reaches temperature (or passes the cold-water test), immediately remove it from the heat, add the cinnamon-salt mixture, and give the caramel several good stirs. Pour caramel into the parchment-lined pan and let it sit for about 2 hours until cool.
- Once the caramel is firm, use your parchment paper sling to transfer the block to a cutting board. Use a well-oiled knife, oiling it after each cut (trust me!), to cut the caramel into 1-inch squares. Wrap each candy in a 4-inch square of parchment or wax paper, twisting the sides to close. Caramels will be somewhat soft at room temperature and chewy/firm from the fridge. Caramels keep in an airtight container at room temperature for two weeks, but I bet they won’t last that long!