I know it’s after Christmas, but there are a few people who wanted the recipes for the caramels I made for gift giving this year. Many of my coworkers have the next week off from work, and it’s a perfect time to whip up some of these delicious candies (especially if you have children you can recruit to wrap them).
Apple Cider Caramels (from Our Best Bites)
Apple Cider Caramels
Recipe adapted by Our Best Bites from America’s Dairy Farmers
2 c. high-quality apple cider (like Simply Apple–I used my own fresh pressed, courtesy of my dad)
1 c. heavy cream or whipping cream, divided
1 tsp. ground cinnamon*
1/4 tsp. allspice*
1 1/2 c. sugar
1/3 c. light corn syrup
1 stick (1/2 c.) real butter, cubed
*If you’d rather, you can use 1 tsp. apple pie or pumpkin pie spice + 1/2 tsp. cinnamon instead of the full teaspoon of cinnamon plus the nutmeg and allspice.
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 a glass or silicone measuring cup handy so you can pour it out and back in again if you need to). Set aside to cool.
Line an 8 inch square pan with parchment paper, making sure to leave about 1 inch hanging over the edges for easy removal. Spray with non-stick cooking spray 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 252 degrees.
Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. Cut the caramels into 1/2? squares and wrap each caramel in wax paper. Store in an airtight container or in the refrigerator for up to 2 weeks.
Licorice Caramels (From AllRecipes.com)
- 1 cup butter
- 2 cups white sugar
- 1 (14 ounce) can sweetened condensed milk
- 1 cup corn syrup
- 1/8 teaspoon salt
- 1 teaspoon anise extract
- black paste food coloring
- Line a 9×9 inch dish with buttered foil.
- In a large saucepan over medium heat, melt butter. Stir in sugar, milk, corn syrup and salt. Bring to a boil, stirring frequently. Continue to heat, without stirring, to 252 degrees F (116 to 121 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in anise and food coloring. Pour into prepared pan. Let cool completely, several hours or overnight.
- To cut, turn out of pan and peel away foil. Cut with a buttered knife. Wrap pieces in waxed paper or candy wrappers.
I hope you enjoy these recipes as much as everyone in my life has!