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1
Pour cider into small saucepan and simmer over medium heat until reduced to 1/3 cup; approximately 35 to 40 minutes.
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2
Set aside to cool.
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3
Line 8-inch square pan with buttered parchment paper or aluminum foil.
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4
In small bowl, combine heavy cream, salt, apple pie spice, cinnamon and reduced cider; set aside.
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5
In large, heavy-bottom saucepan, combine sugar and corn syrup.
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6
Cook over low heat, stirring until sugar dissolves.
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7
Insert candy thermometer and simmer until syrup reaches 234F
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8
Remove from heat, remove thermometer and very slowly whisk in cream mixture (mixture will foam and may spatter).
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9
Add cubed butter and stir or whisk until cream and butter are fully incorporated.
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10
Return pan to heat, reinsert thermometer and cook over low heat, stirring frequently, until temperature reaches 250F
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11
Remove from heat and pour caramel into prepared pan; let mixture cool slightly, then sprinkle with freshly ground cinnamon or sea salt, if desired.
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12
Cool completely at room temperature or refrigerate until set.
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13
Once set, remove caramel from pan lifting out by parchment paper or foil.
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14
Cut caramel into 3/4-inch squares.
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15
Wrap each piece in small wax paper square, twisting at each end.
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16
Store caramels in airtight container in cool place or refrigerate up to 2 weeks.
