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1
On high heat, boil apple cider in a saucepan until it is reduced to a thick syrup (about 1/2 cup in volume) and stir occasionally. This takes about 35-40 minutes.
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2
While cider is boiling, get the other ingredients ready because you'll need to move quickly after the cider is reduced to syrup. Measure the sugars and place in a bowl. Cut the butter into small chunks. Measure the heavy cream. Stir together the cinnamon and salt and place in a separate, small bowl.
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3
Line the bottom and sides of an 8-inch straight-sided square metal baking pan with 2 long sheets of parchment paper (in a crisscross layout). Set it aside.
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4
Once you are finished reducing the apple cider, remove it from the heat and immediately stir in the sugars, butter, and heavy cream. Stir until mixture is smooth and butter has melted. Return the pot to medium-high heat for about 5 minutes. Have a bowl of very cold water ready, and cook the caramel (for 5 minutes) until a very small spoonful dropped into the water becomes firm, chewy, and able to be formed into a little ball. If you want to be precise, use a candy thermometer and let it boil until the thermometer reads 252u00b0F. Either way, watch the caramel closely; you don't want to under- or overcook it.
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5
Immediately remove the caramel from the heat, add the cinnamon and salt mixture, and give it several stirs to distribute the cinnamon/salt evenly.
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6
Pour the caramel into the prepared pan. Let it sit until cool and firm-about 2 hours (only about an hour in the refrigerator). Once the caramel is firm, lift the caramel from the pan by the parchment paper and transfer it to a cutting board. Let the caramel sit out for a little bit before you start cutting it. If it is too cold, it will crack when you try to cut it. Use a well-oiled knife to cut the caramel into 1-by-1-inch squares. Lightly sprinkle the caramels with flaky salt.
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7
Wrap each one in a small square of waxed paper or parchment, twisting the sides to close. Caramels will be somewhat on the soft side at room temperature and hard and chewy if left in the refrigerator. These caramels keep for about 2 weeks in an airtight container if left outside the refrigerator.
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8
Recipe from Smitten Kitchen.
