Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 cup heavy cream
- 1/2 cup apple cider
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon apple pie spice
Instructions
- Step 1: Grease and line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Step 2: In a heavy-bottomed saucepan, combine the butter, brown sugar, granulated sugar, heavy cream, apple cider, and salt. Cook over medium heat, stirring constantly until the sugar is dissolved.
- Step 3: Insert a candy thermometer and continue cooking, without stirring, until the mixture reaches 245°F (118°C), or firm-ball stage. This may take 20-30 minutes.
- Step 4: Remove the saucepan from the heat and stir in the vanilla extract and apple pie spice. Be careful, the mixture will bubble up.
- Step 5: Pour the caramel into the prepared baking pan and let it cool completely at room temperature for several hours, or overnight.
- Step 6: Once the caramel is firm, lift it out of the pan using the parchment paper overhang. Cut into small squares and wrap each caramel individually in wax paper. Store in an airtight container.
Notes
- Store individually wrapped caramels in a cool, dry place for up to two weeks to maintain their chewy texture.
- For a gooey treat, microwave a caramel for just a few seconds until slightly softened, but watch carefully to prevent melting.
- Serve these caramels as a delightful addition to a cheese board or alongside a warm cup of spiced cider.
- To prevent scorching, especially as the mixture thickens, keep a close eye on the caramel and lower the heat if needed, aiming for a gentle, even simmer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American