I love the flavor and the smell, and it still gives me all the cozy winter vibes.
I just wont drink it anymore.
Instead, Ill eat it.
Get rid of that leftover gallon of apple cider by transforming it into apple cider caramels.
The way I see it, theres always room for candy, and this procedure is dead simple.
The water will slowly evaporate over the course of about two hours.
Its fairly passive; just walk by it every 30 minutes or so and give it a stir.
Youre looking for a thick mass of fine bubbles, and a temperature of 240F.
Id like to say you could eyeball-it, but a candy thermometer really does help here.
Turn off the heat and stir in a small amount of butter and ground cinnamon.
I used aPyrex loaf pan, oiled it, and crossed two strips of parchment paper along the bottom.
If the caramel sticks to the dish, use a buttered spoon or knife to loosen it.
These sweet treats are a fantastic second life for your apple cider.
Leftovers will keep in an airtight container on the counter forsix to nine months.
In a large pot, boil the apple cider over medium-high heat for about 2 hours, stirring occasionally.
Once the cider has reduced to roughly one sixth of its volume it will start to foam.
Continue to heat, stirring more frequently until the syrup reaches a temperature of 240F on your candy thermometer.
Turn off the heat and stir in the butter and cinnamon until fully incorporated.
Pour the caramel mixture into the prepared pan.
Let it cool for 10 minutes at room temperature.
Put the dish into the fridge to set completely, about 2 hours.
Once set, cut the caramels with a buttered knife.
