3 1/2 C cream
2 C corn syrup
2 C sugar
2 C brown sugar
1 1/2 C butter
1 1/2 C boiled down cider (like Simply Apple—reduce 4 1/2 C to 1 1/2 C)
1 tsp salt
1 tsp cinnamon
1 tsp vanilla
1/2 C of The Olive Bin's Red Apple Balsamic Vinegar
Apple Cider Balsamic Caramels
Ingredients
Directions
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Lightly grease a 9x13 pan and line with parchment paper, leaving an overhang on the ends.
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Combine cream, corn syrup, sugar, brown sugar, butter, and cider in a large, heavy bottomed pan. Bring the mixture to a boil over high heat, stirring to dissolve the sugar. Reduce heat to medium high and cook until the mixture reaches 242—245 on a candy thermometer. This will take 20—30 minutes, depending on your stove. Be sure to stir the mixture occasionally and watch it closely—it will hover at one temperature for a long time and then shoot up very, very quickly.
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Immediately, remove the pan from the heat and stir in the salt, cinnamon, vanilla, and Green Apple Balsamic, stirring well to mix. Mixture will bubble and fume, so be careful.
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Pour into the prepared pan and allow to cool for 12-18 hours. Using the parchment ends, remove the caramels from the pan, and using a buttered large chef’s knife, cut into squares or rectangles as desired. Wrap the caramels in parchment or waxed paper. Store in an airtight container in the refrigerator.
