Create a candy cone to package small, individually-wrappedcandies such as these spiced apple caramels. Find festive paperat a craft or scrapbook store, roll it into a cone and tape itshut at the seam. Add ribbon or other decorations and then fillthe cone with the wrapped candy.
Recipe: Spiced Apple Caramels
2 cups apple cider 2/3 cup heavy cream 1 teaspoon salt 1 teaspoon apple pie spice* 1/2 teaspoon ground cinnamon 1 1/2 cups granulated sugar 1/4 cup light corn syrup 1/2 cup (1 stick) butter, cubed Freshly ground cinnamon or course sea salt (optional)
Pour cider into small saucepan and simmerover medium heat until reduced to 1/3 cup; approximately 35 to40 minutes. Set aside to cool.
Line 8-inch square pan with buttered parchmentpaper or aluminum foil. In small bowl, combine heavy cream, salt,apple pie spice, cinnamon and reduced cider; set aside.
In large, heavy-bottom saucepan, combinesugar and corn syrup. Cook over low heat, stirring until sugardissolves. Insert candy thermometer and simmer until syrup reaches234°F (110°C).
Remove from heat, remove thermometer andvery slowly whisk in cream mixture (mixture will foam and mayspatter). Add cubed butter and stir or whisk until cream andbutter are fully incorporated. Return pan to heat, reinsert thermometerand cook over low heat, stirring frequently, until temperaturereaches 250°F (120°C).
Remove from heat and pour caramel intoprepared pan; let mixture cool slightly, then sprinkle with freshlyground cinnamon or sea salt, if desired.
Cool completely at room temperature orrefrigerate until set. Once set, remove caramel from pan liftingout by parchment paper or foil. Cut caramel into 3/4-inch squares.Wrap each piece in small wax paper square, twisting at each end.Store caramels in airtight container in cool place or refrigerateup to 2 weeks.
Makes about 75 caramels.
Recipe and photograph provided courtesyof ButterIsBest.com; through ARA Content.
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