Apple Cider Caramels Recipe 455 Food
APPLE CIDER CREME CARAMELS
These are soft, chewy and spicy bites, each one filled with the concentrated nuances of fresh apple cider and cultured butter. For the best flavour, I find either direct from the orchard or organic bottled cider best to use in this recipe. Recipe adapted from the blog "Our Best Bites" who in turn modified it from America's Dairy Farmers. I can't stress enough the importance of a GOOD candy thermometer! My first, glass, one broke, and a digital instant read is much easier to use for fine temperature measurement.
Provided by YummySmellsca
Categories Candy
Time 3h20m
Yield 64 pieces, 64 serving(s)
Number Of Ingredients 12
Steps:
- Combine apple cider and ginger slices in a pot and boil until the liquid has been reduced to 1/3 cup. Remove ginger, discarding (or eat it if you want -- ) and set aside to cool.
- Line a 9" square pan with well greased parchment paper, leaving 2" overhang on all sides, and set aside.
- In a cup or bowl, combine coconut milk, spice, salt and reduced cider and set aside.
- In a large, heavy bottomed pot, mix heavy cream, water, sugars, corn syrup and maple syrup.
- Place over medium heat and cook, gently swirling the pan occasionally, until the sugar dissolves.
- Insert a candy thermometer and continue to cook, stirring occasionally and brushing down sides of the pot with water, until the syrup reaches 235°F.
- Remove from the heat, and slowly whisk in the spiced cream mixture.
- Return to low heat and add the cubed butter. Cook, stirring constantly, until the mixture is homogenous.
- Re-insert the candy thermometer and increase the heat to medium.
- Cook, stirring almost constantly, until the temperature measures 252°F
- Pour the caramel immediately into the lined pan, and cool at room temperature at least 4 hours. Place in the refrigerator a further 2 hours, until firm.
- Unmould and cut into 64 squares, wrapping each in heavy duty wax paper (I used wax paper on the inside and foil on the outside so they'd stay closed.
- Store in an airtight container up to 2 weeks, or in the fridge for 1 month.
Nutrition Facts : Calories 53.1, Fat 2.4, SaturatedFat 1.7, Cholesterol 5.5, Sodium 21.9, Carbohydrate 8.2, Sugar 7.2, Protein 0.1
APPLE CIDER CARAMELS
Christina Lane has this blog full of yummy recipes. I'm going to try this one tonight. Although I don't have little wrappers. Anyway when I see a recipe I want to try or like I added it here. You should click the link its more than just the recipe. Here is the original post: http://www.dessertfortwo.com/2014/10/apple-cider-caramels/
Provided by Sica6488
Categories Candy
Time 47m
Yield 20 pieces, 20 serving(s)
Number Of Ingredients 7
Steps:
- In a 2-quart saucepan, boil the apple cider until it reduces to ¼ cup. It should take about 30 minutes on high.
- Meanwhile, line a 9 x 5 x 3-inch loaf pan with parchment paper, and spray it with cooking spray.
- Once the cider is reduced, lower the heat and add the butter, sugars, and heavy cream. Raise the heat and bring the mixture to 255-degrees Farenheit over medium-high heat. Use a candy thermometer to ensure the proper temperature.
- Immediately stir in the cinnamon and salt. Then, pour the mixture into the prepared loaf pan.
- Let the mixture chill for 1 hour in the fridge. Slice it with a knife into bite-sized pieces.
Nutrition Facts : Calories 58.2, Fat 3.1, SaturatedFat 2, Cholesterol 9.2, Sodium 92.6, Carbohydrate 7.9, Sugar 7.7, Protein 0.1
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