Cider tarts up caramel squares, sauce
A normal Arkansas October is the ideal time for candy making because humidity is low and the weather is cool enough one doesn’t mind standing over a steaming pot and stirring.
This has not been a “normal” October.
We’ve had several days with temperatures in the 90s in some parts of the state and many of the cooler days were markedly muggy.
But I haven’t let the weather stop me.
These caramels can be made with regular (nonalcoholic) or hard apple cider. The flavor is reminiscent of a caramel apple. As written, the recipe will produce soft, chewy caramels, but if you cook it a little less, to about 225 degrees, it will make a delicious caramel sauce for spooning over ice cream or drizzling on a cake.
Sea Salt Apple Cider Caramel
Flaky salt, for sprinkling
4 ½ cups (soft or hard) apple cider
1 cinnamon stick
3 whole cloves
6 tablespoons butter ¾ cup packed light brown
sugar ¾ cup granulated sugar ½ cup heavy cream 1 teaspoon vanilla extract
Line an 8-inch square pan with parchment paper, leaving overhang on two opposite sides. Sprinkle paper lightly, but evenly, with salt.
In a heavy-bottomed pot, bring the cider, cinnamon stick and whole cloves to a boil over medium-high heat. Reduce heat and simmer until cider is reduced to about ½ cup. Remove and discard cinnamon stick and cloves. Add the butter, sugars and heavy cream and return mixture to medium heat. Cook, stirring, until mixture comes to a boil. Stop stirring and continue cooking until mixture reaches 250 degrees (225 if caramel sauce is desired) on a candy thermometer. Remove from heat and stir in vanilla extract.
Pour caramel into the prepared pan and sprinkle with a bit more salt, if desired. Cool completely — about 4 hours in the refrigerator or 12 hours at room temperature. To make cutting easier, chill set caramel for about 1 hour before cutting.
Cut into 1-inch squares, about 64 pieces.
Wrap individual pieces in wax paper and store in the refrigerator. Caramels will be soft.
Makes about 64 pieces.