Making caramels is a rewarding winter activity. The apple cider gives a delicate caramel apple flavor and you can sprinkle extra sea salt at the end for added intensity! These make a perfect portable gift.
For the recipe:
- 480 grams of apple cider
- 480 grams heavy cream
- 1 teaspoon vanilla paste
- 480 grams sugar
- 250 grams honey
- 60 grams butter
- 1/2 teaspoon sea salt
You'll need a candy thermometer and an 8 " ring mold or baking dish.
Boil the apple cider and reduce down to about 90 grams or 1/3 cup.
Combine sugar and honey and cook until it reaches 310F on a candy thermometer.
Add heavy cream, reduced apple cider, butter, vanilla bean and salt and cook to 250F on a candy thermometer, then pour into your mold (greased with parchment added to the bottom for easy unmolding. If using a ring mold, place it on top of a silicone mat before pouring caramel).
Add extra sea salt on top of cooling caramel if desired.
Once the caramel has cooled, unmold and cut into desired shape (grease the knife for easier cutting).