- 2 cups apple cider
- 3/4 cup heavy cream
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- Pinch nutmeg
- 1 1/2 cups granulated sugar
- 1/3 cup light corn syrup
- 1 stick unsalted butter, cubed
In a small saucepan set over medium heat, bring the cider to a simmer and heat until it is reduced to 1/3 cup, about 35 minutes. Set aside to cool.
Line an 8-inch square pan with parchment paper or aluminum foil. Butter or spray parchment with nonstick cooking spray. In a glass measuring cup or small bowl combine the heavy cream, salt, cinnamon, allspice, nutmeg, and reduced cider. Set aside.
In a large heavy-bottomed saucepan combine the sugar and corn syrup. Set over lower heat and cook, stirring, until the sugar dissolved. Simmer the sugar mixture until a candy thermometer registers 234°F.
Remove mixture from heat, remove thermometer, and slowly and carefully whisk in the cream mixture (mixture may foam and splatter, you may want to wear oven mitts). Add the cubed butter and stir until the butter is melted and incorporated. Return the pan the the heat and cook over lower heat, stirring frequently, until the mixture is thickened and sticky and the candy thermometer registers 250°F.
Remove the caramel from the heat and pour into the prepared pan (again, you may want to wear oven mitts). Let the mixture cool to room temperature or refrigerate until set. Once set, remove caramel from pan and cut into 3/4-inch squares. Wrap each piece in wax paper, twisting each end. Store caramels in an airtight container in the refrigerator for up to 2 weeks.