Prep 20 mins
Cook 3 hrs
These are soft, chewy and spicy bites, each one filled with the concentrated nuances of fresh apple cider and cultured butter. For the best flavour, I find either direct from the orchard or organic bottled cider best to use in this recipe. Recipe adapted from the blog "Our Best Bites" who in turn modified it from America’s Dairy Farmers. I can't stress enough the importance of a GOOD candy thermometer! My first, glass, one broke, and a digital instant read is much easier to use for fine temperature measurement.
- 2 1⁄2 cups fresh apple cider (I used Filsinger's filsingersorganic.com)
- 3 tablespoons fresh gingerroot (cut into 2 slices)
- 2⁄3 cup full-fat coconut milk (pick the highest fat concentration you can find, I used Thai Kitchen)
- 2 teaspoons apple pie spice
- 1⁄2 teaspoon sea salt
- 1⁄3 cup heavy cream
- 1⁄4 cup water
- 1 cup sugar
- 1⁄2 cup dark brown sugar
- 1⁄3 cup corn syrup
- 2 tablespoons maple syrup
- 1⁄2 cup unsalted butter, preferably cultured, cubed (or regular unsalted butter)
- Combine apple cider and ginger slices in a pot and boil until the liquid has been reduced to 1/3 cup. Remove ginger, discarding (or eat it if you want -- ) and set aside to cool.
- Line a 9" square pan with well greased parchment paper, leaving 2" overhang on all sides, and set aside.
- In a cup or bowl, combine coconut milk, spice, salt and reduced cider and set aside.
- In a large, heavy bottomed pot, mix heavy cream, water, sugars, corn syrup and maple syrup.
- Place over medium heat and cook, gently swirling the pan occasionally, until the sugar dissolves.
- Insert a candy thermometer and continue to cook, stirring occasionally and brushing down sides of the pot with water, until the syrup reaches 235°F.
- Remove from the heat, and slowly whisk in the spiced cream mixture.
- Return to low heat and add the cubed butter. Cook, stirring constantly, until the mixture is homogenous.
- Re-insert the candy thermometer and increase the heat to medium.
- Cook, stirring almost constantly, until the temperature measures 252°F
- Pour the caramel immediately into the lined pan, and cool at room temperature at least 4 hours. Place in the refrigerator a further 2 hours, until firm.
- Unmould and cut into 64 squares, wrapping each in heavy duty wax paper (I used wax paper on the inside and foil on the outside so they'd stay closed.
- Store in an airtight container up to 2 weeks, or in the fridge for 1 month.