Oct 25, 2013
Apple Cider Honey Caramels
1 cup apple cider
1 stick of salted butter (1/2 cup)
1 cup honey
1/4 to 1/2 teaspoon cinnamon (to taste)
pinch of ground ginger
Pour the apple cider into a heavy, deep saucepan. Bring to a boil then add the stick of butter. Continue boiling until butter is melted then stir in the honey, cinnamon, and ginger.
Cook until the mixture reaches 245 degrees F on a candy thermometer, stirring frequently.
Pour into a parchment paper lined 8×8 baking pan and let cool.
(Quick cleanup tip: Immediately after pouring your candy, place the still-hot saucepan in the sink and fill with water to soak.)
Lift out the parchment paper and using a pizza cutter or knife, slice into rows and then small squares. If needed for easier cutting, chill the candy for a few minutes in the freezer.
Yield: 3 or 4 dozen, depending on how small you cut them.
You can either store these in single layers between parchment paper or wrap each one individually in wax paper.
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