Apple Cider Caramels
The reduced apple cider in these caramels tastes like biting into a slice of apple pie = bliss!
Ingredients
3⁄4 cup apple cider
2 Tbsp SOOC Red Apple Balsamic Vinegar
13⁄4 cups granulated white sugar
1 cup whipping cream
1⁄4 cup unsalted butter
2 tbsp SOOC Blood Orange Infused Olive Oil
1 tsp sea salt
1⁄4 tsp vanilla
1⁄4 tsp ground cardamom
Directions
Prepare a loaf pan by brushing it with 1 tbsp olive oil, then placing a sheet of parchment in the pan. Press the sheet into the pan and brush again with a bit more olive oil. Ensure you have enough parchment paper overhanging so you can grab it from the sides to remove caramel.
In a deep saucepan, reduce the apple cider and balsamic over medium heat until it is reduced by half. Add the sugar and bring to a boil over medium-high heat. If sugar begins to crystallize on the sides of the pan, brush them with a pastry brush dipped in water. Cook until the sugar has begun to darken to an amber color. Do not stir the sugar mixture; just swirl the sugar in the pot.
Remove from heat and stir in whipping cream and stir together caramel - be careful, it will foam up and be steaming hot. Stir in seeds from vanilla bean, sea salt and cardamom until combined. Pour caramel into prepared pan and let cool for 2 hours or until firm. Once firm, remove caramels from the pan by grasping the parchment paper and lifting them out. Place caramel onto a cutting board and cut into squares with an oiled knife. Wrap each in parchment paper and store in the fridge.
