Salted Apple Cider Caramel Development Makes about 55 caramels Based on: https://www.thekitchn.com/how-to-make-soft-chewy-caramel-candies-cooking-lessons-from-the-kitchn-180832 And on: https://smittenkitchen.com/2012/10/apple-cider-caramels-the-book-is-here/ Technique is mostly from the first link, cider quantity is from the second. Original recipe: Ingredients 1 cup heavy cream 4 tablespoons unsalted butter 1/4 teaspoon salt 1 1/2 cups white granulated sugar 1/4 cup corn syrup 1/4 cup water 1/2 teaspoon vanilla extract Equipment 8x8 baking dish (or similar size) Parchment paper 2-quart saucepan 4-quart saucepan Instant-read thermometer or candy thermometer Spatula Whisk Wax paper Instructions Prepare the caramel mold. Line an 8x8 baking dish with parchment so that excess paper hangs over the edges. Spray the parchment and the sides of the pan with nonstick spray. Melt the butter in the cream. Over medium heat, warm the cream, butter, and salt in the 2-quart saucepan until the butter melts. Remove from heat, but keep the pan close by. Combine the sugar, corn syrup, and water. In the larger 4-quart saucepan, combine the sugar, corn syrup, and water. Stir until the sugar is evenly moistened and you form a thick grainy paste. Wipe down the sides of the pan with a damp pastry brush so there are no sugar crystals above the surface of the sugar mixture. Clip the instant-read thermometer to the side of the pan so that the heat sensor is immersed in the sugar. Do not stir the sugar after this point. Note: The large saucepan is necessary because the sugar will bubble up and triple in size when you add the cream. Do not substitute a smaller pan. Cook the sugar syrup. Place the pot with the sugar mixture over medium to medium-high heat. Let the sugar syrup come to a boil without stirring. At first, you will see small bubbles around the edge of the pan, which will eventually move inward. Around 250°F, the sugar syrup will turn transparent and boil rapidly. Around 320°F, the syrup will darken slightly and smell caramel-like. You can proceed to the next step any time after the syrup reaches 250°F and before it reaches 325°F. Note: If your instant-read thermometer isn't quite submerged into the sugar, you may need to tilt the pan to get an accurate reading. Simply tilt the pan by the handle until the thermometer is submerged a few inches in the sugar syrup. If the syrup hasn't reached 250°, wipe down the sides with a pastry brush again. If it has, there's no need. Whisk in the cream and butter. Turn off the heat under the sugar syrup. Slowly pour the warm cream and butter mixture into the sugar syrup while whisking the sugar syrup gently. The sugar syrup will bubble up and triple in size. Stop whisking once all the milk and butter mixture has been added. Heat the caramel to 245°F - 250°F. Return the pan to medium to medium-high heat. Let the caramel come to a boil without stirring. It will start off as a soft buttery yellow and eventually darken to reddish-brown caramel. Remove from heat when the caramel reaches 245°F to 250°F. Whisk in the vanilla. Quickly whisk the vanilla into the caramel. Pour the caramels into the mold. Immediately pour the caramels into the mold. Do not scrape the pan (there are sometimes hard burnt bits on the bottom). Knock the pan agains the counter a few times to help air bubbles work their way out. Let the caramels set. Set the caramels somewhere out of the way to set, for at least two hours or (ideally) overnight. Once the caramels have cooled to room temperature, you can cover the pan. I made a half recipe used salted butter Heated the sugar mixture to 320F Boiled 16 oz Wegmans apple juice down to 5 oz Added boiled juice to the cream mixture before adding the cream mixture to the sugar Sparingly sprinkled hot caramel with coarse Korean salt Caramels were soft and chewy. Shelley thought they were too sticky. Apple flavor was not prominent. Since I did not take into account the sugar in the boiled apple juice the proportion of butter and cream was lower than specified. That could make it more sticky. Will try to make adjustments for that. Using 16 oz of apple juice for a half batch I will try reducing the sugar from 7.6 oz to 5.9 oz. Lack of apple flavor is probably because the original apple juice is not very tasty. Might try adding some Braggs cider vinegar to it and or try a different apple juice. Second half batch experiment: Ingredients: 1/2 cup heavy cream 2 tablespoons salted butter 1/8 teaspoon salt 5.9 oz white granulated sugar (reduced from 5.7) 1.6 oz (1/8 cup) corn syrup 1 oz (1/8 cup) water 1/4 teaspoon vanilla extract 16 oz Wegmans apple juice .75 oz Braggs apple cider vinegar (1.5 T) Coarse salt Added apple juice separately from cream mixture and at cool temperature. Carmel solidified and took much stirring to re-dissolve. Took over 40 minutes to reach final temperature Got distracted and caramels went to between 250 and 260F Adding un-reduced apple juice probably takes longer than reducing it beforehand. The long time it takes to reduce makes it easier to get distracted from the caramel at the end. It should be possible to reduce the apple juice while the sugar is heating to 320. Even if it doesn’t reduce fully it would still save time. Caramels are softer and have a stronger late apple taste. Sprinkled with more salt than the previous batch. I think the salt is better but I’m biased that way. Salted caramel recipes add more salt to the syrup in addition to the finishing salt. OOPS!! Some confusion with the amount of sugar. I don’t know if I used 5.7 oz in the first batch which would be correct for a half recipe or 7.6 oz as I suggest in the proposal for the second batch. I’m guessing 7.6 because I can’t think of another reason that the second batch is softer than the first except maybe the cider vinegar addition. The second batch definitely had 5.9 oz sugar. Going to double the cider to 32 oz and cut the sugar to 4.2 oz. I’ll also increase the cider vinegar to 1 oz Third half batch experiment: Ingredients: 1/2 cup heavy cream 2 tablespoons salted butter 1/8 teaspoon salt 4.2 oz white granulated sugar (reduced from 5.9 in batch 2) 1.6 oz (1/8 cup) corn syrup 1 oz (1/8 cup) water 1/4 teaspoon vanilla extract 32 oz Wegmans apple juice 1 oz Braggs apple cider vinegar (2 T) Coarse salt