Ingredients

The following ingredients have 64 Servings
  • 2 cups heavy cream
  • 1 cup light corn syrup
  • 2 cups sugar
  • 6 tablespoon unsalted butter
  • 1/2 cup boiled cider
  • 1/2 teaspoon salt
  • 1 teaspoon apple pie spice

Instruction

  • Lightly grease an 8x8" baking pan and line with parchment paper with overhangs on opposite sides. Set aside.
  • In a large, nonstick pot, combine cream, corn syrup, sugar, butter, and boiled cider. Bring the mixture to a boil over high heat, stirring to dissolve the sugar. Reduce to medium-high heat and cook without stirring until the candy thermometer reaches 248 °F. It will take about 20-30 minutes depending on your stove and pot.
  • Remove the pot from the heat and stir in the salt and apple pie spice.
  • Carefully pour the mixture into the prepared pan and let it stand for 12-18 hours at room temperature before cutting into 1" squares.
  • When cutting the caramels, run a very sharp knife under hot water until it's warm to the touch then spray both sides with cooking spray and cut caramels in a sawing motion.
  • Wrap caramels in wax paper.