Soft Apple-Cider Caramels

Ingredients

• 2 quarts apple cider 
• 1 stick butter unsalted diced cold
• 0.5 teaspoon cinnamon 
• 0.8 cup plus light
• 1 pinch ground allspice 
• 1 pinch ground cloves 
• 3 cups cup heavy whipping cream 
• 1.5 teaspoons kosher salt 
• 1 serving cooking oil such as canola or grapeseed, for brushing neutral
• 4 cups sugar 
• 0.5 cup condensed milk sweetened
• 0.3 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• baking paper
• knife
• whisk
• aluminum foil
• candy thermometer

Directions

1. In a large saucepan, simmer the apple cider over moderate heat, stirring occasionally, until reduced to 1 cup, about 1 hour.
2. Pour the reduced cider into a bowl.
3. Line a 9-by-13-inch rimmed pan with foil and coat the foil with nonstick cooking spray. In a medium saucepan, combine the heavy cream and condensed milk and bring to a simmer over moderate heat; keep the mixture warm over low heat.
4. In another large saucepan, combine the sugar with the reduced apple cider, corn syrup, water and salt and bring to a boil. Simmer over moderate heat until the sugar dissolves, about 5 minutes. Carefully whisk in the butter until melted. Gradually whisk in the warm cream mixture until incorporated. Cook over moderately low heat, stirring frequently, until a golden caramel forms and the temperature reaches 245 on a candy thermometer, about 45 minutes. Stir in the cinnamon, allspice and cloves and scrape the caramel into the prepared pan.
5. Let cool completely, then refrigerate the caramel overnight.
6. Lightly brush a sheet of parchment paper with oil. Invert the caramel onto the parchment and peel off the foil. Using a sharp knife, cut the caramel into 1-inch-wide strips, then cut the block crosswise into 1/2-inch rectangles. Wrap each caramel in a square of parchment paper or a candy wrapper and twist the ends to seal.
7. Serve or pack the caramels into boxes.