Chocolate Covered Apple Cider Caramels

• Vegetarian
• Gluten free

• Condiments

  • 1 cup Corn syrup

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1 Pinch Salt
  • 1 Salt, Coarse
  • 1 lb Semi-sweet or dark chocolate
  • 2 cups Sugar

• Drinks

  • 2 cups Cider, fresh

• Dairy

  • 1/2 cup Butter, unsalted
  • 2 tbsp Butter
  • 2 cups Heavy cream

Found on livingsweetmoments.com

Description

Directions

• Line an 8x8 square pan with parchment paper leaving an overhang paper on the sides for easy removal. Spray nonstick spray over the parchment paper
• In a large saucepan, pour the cider and boil on medium heat until the cider reduces to 1/2 or 1/3 cup. This takes about 20-25 minutes (watch it closely because the cider can burn)
• After the cider is reduced, add the butter, corn syrup, heavy cream and sugar. Cook this mixture over medium-high heat.
• Insert a candy thermometer and cook until the caramels reach 248-250 Degrees F. About 20-25 minutes
• Immediately remove from heat and add the cinnamon and salt. Mix
• Pour into the square pan and leave it on the counter to set. About 4-6 hours
• Remove from mold and cut into caramels
• Place the caramels on a sheet pan lined with parchment paper and place in the fridge for a minimum of 30 minutes to harden
• For chocolate topping
• Place all but 1/3 cup of the chopped chocolate in a bowl
• Add the butter
• Melt in the microwave by heating 30 seconds, then giving it a stir and heat for 30 more seconds. Repeat this step until all the chocolate has been melted
• When chocolate is melted, add the remaining 1/3 cup of chocolate and mix until all the chocolate has been completely melted and the mixture is smooth and shiny
• Dip caramels into the chocolate using a fork. Tap the fork on the edge of the bowl to shake off the excess chocolate
• Place dipped caramels into a lined sheet pan and sprinkle with coarse sea salt
• Let the chocolate set and enjoy!