Smitten Kitchen Apple Cider Caramels

Ingredients

8 cups apple cider
16 T (2 sticks) unsalted butter
2 cups/400g white sugar
1 cup/220g brown sugar
2/3 cup heavy cream
1 t ground cinnamon
2 t sea salt

Directions

Boil apple cider until reduced to 1 cup. Meanwhile, prepare other ingredients and have at hand. Line a square baking pan with criss-crossed parchment paper and clip to the side, or else the paper will fall onto the hot caramel. Once cider is reduced, gently mix in butter, sugars, and cream and bring to a boil. Cook until a candy thermometer reads 252 degrees. Remove from heat and stir in cinnamon and salt. Pour into prepared dish and chill in refrigerator.

Once cool, cut into squares and wrap in pieces of parchment. Caramel gets gooey as time goes by and is almost impossible to serve by day 3.