Ingredients
2 qt. apple cider
3 c. heavy cream
1/2 c. sweetened condensed milk
4 c. sugar
3/4 c. light corn syrup
1/4 c. water
1 1/2 tsp. kosher salt
1 stick unsalted butter
1/2 tsp. cinnamon
1 pinch ground allspice
1 pinch ground cloves
Neutral oil, such as canola or grapeseed
Preparation
Step 1In a large saucepan, simmer the apple cider over moderate heat, stirring occasionally, until reduced to 1 cup, about 1 hour. Pour the reduced cider into a bowl.Step 2Line 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.Step 3In 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 degrees F on a candy thermometer, about 45 minutes. Stir in the cinnamon, allspice, and cloves and scrape the caramel into the prepared pan. Let cool completely, then refrigerate the caramel overnight.Step 4Lightly 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. Serve or pack the caramels into boxes.
