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Note: you'll also need a candy thermometer for this recipe.
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In a large saucepan bring the apple cider to a boil and cook until reduced to about 1/2 cup. This will take 30-40 minutes. Stir occasionally.
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Line an 8x8 square pan with parchment paper (make sure that the paper hangs over the ends of the pan, so that you can use it as a handle later) and set aside.
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While the apple cider is cooking assemble the other ingredients. Measure out the heavy cream and both sugars, roughly chop the butter into chunks, and mix together the cinnamon and salt in a small dish.
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When the apple cider has reduced, remove pan from heat and add the cinnamon, salt, sugar, brown sugar, butter and heavy cream. Stir well and return to medium high heat. Bring to a boil and heat until the mixture has reached 252 F (use a candy thermometer). This happens relatively quickly so keep an eye on it!
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Once it's reached the desired temperature remove from heat and pour into your lined pan. Let it sit at room temperature to cool for about 2 hours, or you can put it in the fridge.
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Once the caramel has hardened pull the candy from the pan using the parchment paper 'handles'.
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To cut it, dip your knife in a bit of veggie oil every time you go to cut. This will help prevent a sticky mess! If you've put your candy in the fridge you're going to need to let it warm up a bit before you can cut it. So set it on the counter for a while before cutting. Cut into your desired sizes, typically an inch square is good.
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Once cut, wrap the caramel in squares of wax paper twisting the ends of the paper closed. Or you could set them in mini muffin liners for a cute display.
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Store at room temp or in the fridge. They are semi-soft at room temp and much more firm from the fridge.
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Enjoy!
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Recipe adapted from The Smitten Kitchen Cookbook.
