Twelve Days of Christmas Cookies (and Candies): Apple Cider Caramels

4 cups apple cider
1 cinnamon stick
1 vanilla bean
2 cups heavy cream
1 cup light corn syrup
2 cups sugar
6 Tbs unsalted butter
½ tsp sea salt
½ tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice

Lightly grease (with butter) an 8” square baking pan. Line with parchment paper, allowing paper to hang over edges. Set aside.

Add cider and cinnamon stick to a large saucepan. Split and scrape vanilla bean; add seeds and pod to the pot with the cider. Bring cider to a boil; reduce heat to medium and boil to reduce until cider is reduced to ½ cup.

Add cream, corn syrup, sugar, and butter to the pot with the reduced cider. Bring mixture to a boil, stirring constantly. Reduce heat to medium and cook, without stirring, until caramel reaches 250°F on a candy thermometer (about 30 minutes).

Remove from heat and stir in salt, cinnamon, nutmeg, and allspice. Stir well. Pour into prepared pan (do not scrape the sides of the cooking pan when you pour it into the square pan). Cool completely and then loosely cover. Let caramel sit overnight at room temperature.

Turn caramel out onto a cutting board. Cut caramels into 1-2” pieces. Wrap in squares of waxed paper.

Makes 4-5 dozen.

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