Apple cider caramels from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 277) by Deb Perelman

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Ingredients

ground cinnamon
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heavy cream
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EYB Comments

Helpful update from the author's website: "If you chill the pan in the fridge as it sets for a bit -- until they are firm, but not rock-hard -- before cutting the caramels, they are much, much easier to cut cleanly with a sharp, oiled knife."

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Helpful update from the author's website: "If you chill the pan in the fridge as it sets for a bit -- until they are firm, but not rock-hard -- before cutting the caramels, they are much, much easier to cut cleanly with a sharp, oiled knife."
SKidd on November 12, 2022

Wow these are so good, tangy and great texture. Very easy, turned out perfect following instructions. Long time to reduce cider but the second boil went super fast,
Barb_N on November 26, 2015

I made these for Thanksgiving dinner, along with another caramel recipe from Food52. The flavor is intensely apple but due to the technique (and maybe the large amount of butter), these did not hold their shape at room temperature like the others. They were also greasy. The cider is reduced to a syrup then the sugar butter and cream are all added at once then brought to 155 degrees. I am no food scientist but I think you need to boil the sugar mixture before adding the butter or cream in order for the candy to set. I have another half gallon of cider so I may play with the technique to improve the texture.
louie734 on January 07, 2014

Made for Thanksgiving. They were too good to bring to Thanksgiving. Hoarded them shamelessly. Made again for Christmas. Was very stingy with them - but at least didn't keep them all! (Stir very well after adding the salt. The first batch had some caramels that were too salty. Using Maldon salt gave me a solid flake - even crunch - of salt at the very end of the melt-in-your-mouth sensation. If this isn't what you want, be stingier with it than the recipe suggests.)