Apple Cider Caramels

My go-to fall treat. It's before everyone is sugared out with holiday confections and these are unique and extremely flavorful. I also like that they're on the soft side.

Ingredients:

4 cups apple cider
1/2 teaspoon ground cinnamon (fun fact: I've also used homemade pumpkin spice and it's nice too)
2 teaspoons flaky sea salt, such as Maldon
8 tablespoons (1 stick) unsalted butter, cut into chunks (tbh, I've used salted butter, and it's fine if you cut down the sea salt a tad)
1 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup heavy cream
Neutral oil for the knife

Boil the apple cider in a 3- to- 4- quart saucepan over high heat until it is reduced to a dark, thick syrup, between 1/3 and 1/2 cup in volume. This takes about 35 to 40 minutes. Stir occasionally.

Line the bottom and sides of an 8- inch straight- sided square metal baking pan with parchment. 

Stir the cinnamon and flaky salt together in a small dish.

Once you are 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 with a candy thermometer attached to the side, and let it boil until the thermometer reads 252 degrees, only about 5 minutes. Keep a close eye on it, stirring constantly.

Immediately remove caramel from heat, add the cinnamon-salt mixture, and give the caramel several stirs to distribute it evenly. Pour caramel into the prepared pan. Let it sit until cool and firm—about 2 hours. 

Once caramel is firm, transfer the block to a cutting board. Use a well- oiled knife to cut the caramel into squares. Wrap each one in waxed paper or glassine, twisting the sides to close. Caramels will be somewhat on the soft side at room temperature, and chewy/firm from the fridge.

Recipe from Smitten Kitchen