This is my christmas present to you.... Apple Cider caramels.  This is gluten free, but is not in any way shape or form a healthy recipe or one to eat if your watching your sugar.  It is, however, super tasty and great for gift giving!!  These were in our goodie boxes this year.

(Sorry about the picture quality... its a cell phone pic!!
Apple Cider Caramels


2 cup high-quality apple cider

1 cup heavy cream or whipping cream, divided

1 tsp ground cinnamon

Pinch nutmeg

1/4 tsp allspice

1 1/2 cup sugar

1/3 cup light corn syrup

1/2 cup real butter, cubed

(I think it needs less cinnamon nutmeg and allspice, so i halved these amounts the second time I made it and to me it tasted better.  Personal prefeerence!)



- Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 c. Keep an eye on it...it might try to run away. Set aside to cool.

- Line an 8" square pan with parchment paper, making sure to leave about 1" hanging over the edges for easy removal. Coat with a bit of vegetable oil and set aside.

- In a small bowl, combine 2/3 c. cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside.

- In a large, heavy saucepan, combine the sugar, 1/3 c. whipping cream + enough water to reach the 1/2 c. line on the measuring cup, and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees.

- Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 248 degrees. (Takes a LONG time!  Dont fear, when I first made this I thought it would NEVER get there and that I had done something wrong... but its about 20 mins or so.)

- Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. I covered the top of the pan loosely with saran wrap and left it out overnight. You could cut the caramels into 1/2" squares and wrap each caramel in wax paper, but I'm lazy so I cut the caramel into 1/2" logs, which meant that I had exponentially fewer pieces to individually wrap. Store in an airtight container or in the refrigerator for up to 2 weeks, but I can guarantee that they won't last that long. These things are delicious!