Apple Cider Caramels

Instructions

Reduce the cider: Boil the apple cider in a 3–4 quart saucepan over high heat, stirring occasionally, until it reduces to a dark, thick syrup — between ⅓ and ½ cup in volume. This takes about 35 to 40 minutes.

While it reduces, get everything else ready: line the bottom and sides of an 8-inch square metal baking pan with two crisscrossed sheets of parchment, and stir the cinnamon and flaky salt together in a small dish.

Cook the caramel: Remove the cider from the heat and stir in the butter, both sugars, and heavy cream. Return the pot to medium-high heat with a candy thermometer attached, and boil until the thermometer reads 252°F, about 5 minutes — keep a close eye on it. Immediately remove from heat, add the cinnamon-salt mixture, and stir several times to distribute evenly.

Set & cut: Pour the caramel into the prepared pan and let sit until cool and firm, about 2 hours (faster in the fridge). Use the parchment sling to transfer the block to a cutting board. With a well-oiled knife — oiling after each cut — slice into 1-by-1-inch squares. Wrap each in a 4-inch square of waxed paper, twisting the sides to close. Caramels will be soft at room temperature and chewy-firm from the fridge.

Do ahead: Caramels keep in an airtight container at room temperature for two weeks.