When you bite into these soft, chewy treats,
you immediately taste the sweetness of spiced
apple cider, followed by the luxurious
flavor of butter. Photo courtesy America’s Dairy Farmers.
December 2010
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Butter Cookie Recipes
Page 9: Spiced Apple Caramels
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Spiced Apple Caramels
When you bite into these soft, chewy treats,
you immediately taste the sweetness of spiced
apple cider, followed by the luxurious
flavor of butter. Gift-wrap tip: To recreate the package at left, find some
festive paper at a craft or scrapbook store,
roll it into a cone shape, then tape it shut
at the seam. Add ribbon or other
decorations and then fill the cone
with these sweet little waxed
paper-wrapped candies. Recipe yields about 75 caramels.
Ingredients
- 2 cups apple cider
- 2/3 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon apple pie spice*
- 1/2 teaspoon ground cinnamon
- 1-1/2 cups sugar
- 1/4 cup light corn syrup
- 1/2 cup (1 stick) butter, cubed
- Freshly ground cinnamon or course sea salt (optional)
*If you cannot find apple pie spice, substitute 1/2 teaspoon ground cinnamon,
1/4 teaspoon nutmeg and 1/4 teaspoon allspice.
Preparation
- Pour cider into small saucepan and simmer over medium heat until reduced to
1/3 cup; approximately 35 to 40 minutes. Set aside to cool.
- Line 8-inch square pan with buttered parchment paper or aluminum foil. In
small bowl, combine heavy cream, salt, apple pie spice, cinnamon and reduced
cider; set aside.
- In large, heavy-bottom saucepan, combine sugar and corn syrup. Cook over low
heat, stirring until sugar dissolves. Insert candy thermometer and simmer until
syrup reaches 234°F.
- Remove from heat, remove thermometer and very slowly whisk in cream
mixture (mixture will foam and may spatter). Add cubed butter and stir or
whisk until cream and butter are fully incorporated.
- Return pan to heat, reinsert
thermometer and cook over low heat, stirring frequently, until temperature
reaches 250°F.
- Remove from heat and pour caramel into prepared pan; let mixture cool slightly, then sprinkle with freshly ground cinnamon or sea salt, if desired. Cool completely at room temperature or refrigerate until set. Once set, remove
caramel from pan lifting out by parchment paper or foil. Cut caramel into
3/4-inch squares. Wrap each piece in small wax paper square, twisting at
each end. Store caramels in airtight container in cool place or refrigerate up
to 2 weeks.
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