Sea Salt Hard Cider Caramels Recipe

Name: Sea Salt Hard Cider Caramels Recipe
Yield: 30 caramels
Ingredients: 4 cups Angry Orchard Crisp Apple Hard Cider; 2 3- inch cinnamon sticks; 5 allspice berries; 2 whole cloves; 6 tablespoons unsalted butter, cut into slices; 3/4 cup packed light brown sugar; 3/4 cup white sugar; 1/2 cup heavy cream; 1 teaspoon fine grain sea salt; 1/4 teaspoon vanilla extract; Fleur de sel (or Maldon salt), for sprinkling

User Reviews

5.0

6 reviews

Excellent

Servings
30 caramels

Sea Salt Hard Cider Caramels Recipe

Orion Moreno

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

4 cups Angry Orchard Crisp Apple Hard Cider
2 3- inch cinnamon sticks
5 allspice berries
2 whole cloves
6 tablespoons unsalted butter, cut into slices
3/4 cup packed light brown sugar
3/4 cup white sugar
1/2 cup heavy cream
1 teaspoon fine grain sea salt
1/4 teaspoon vanilla extract
Fleur de sel (or Maldon salt), for sprinkling

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Instructions

Line an 8 or 9-inch straight-sided square metal baking pan with 2 long sheets of parchment paper, crisscrossed so there’s paper overhanging on all 4 sides.
Add hard cider, cinnamon sticks, allspice and clove to a medium, heavy-bottomed saucepan (I used a 3-quart cast iron pot here) over medium-high heat, and bring to a boil. Cook at a boil until the cider is reduced to 1/2 cup (35 - 40 minutes). Pour the mixture through a fine mesh strainer into a measuring cup, discard the spices, then return the reduced cider back to the same pot.
Return the pot to medium-high heat, then add butter, sugars and heavy cream, stirring until the butter and sugars have melted and dissolved. Clamp on a candy thermometer, bring the mixture to a boil, and cook until the caramel hits 245°F (about 10 minutes). Working quickly but carefully, take the caramel off the heat, remove the thermometer and stir in 1 teaspoon of sea salt and the vanilla.
Immediately pour the caramel into the prepared baking pan, and let cool at room temperature for 2 hours. Using the parchment overhang, lift the slab of caramel out of the baking pan and place on a cutting board. Lightly spritz a sharp knife with non-flavored oil spray, and cut caramel into 1-inch squares (you don’t have to be precise here) or 1-inch by 1/2-inch rectangles. These caramels are soft and slightly sticky, so re-oil your knife as needed. Sprinkle each caramel with a little fleur de sel. Wrap caramels in wax or parchment paper, and store in an airtight container for up to 2 weeks.