Lightly grease a 9x9-inch pan and line with aluminum foil. Spray foil with non-stick cooking spray; set aside.
Cook apple juice concentrate in a large saucepan over medium heat until it has reduced to 1/2 cup, about 20 minutes. The juice should be at a medium boil and it will darken as it reduces. Stir in cream, corn syrup, sugar and butter. Bring the mixture to a boil over high heat, stirring frequently to dissolve the sugar. Reduce to medium-high heat and cook, without stirring, until the mixture reaches 252°F on a candy thermometer, about 40-45 minutes.
Remove pan from heat; stir in the cinnamon, salt, ginger and vanilla extract.
Pour the hot mixture into the prepared 9x9-inch pan. Refrigerate for 1-2 hours or until firm.
Remove caramels pan and invert onto a cutting board. Carefully remove the foil and cut into 54 pieces (6 x 9). Wrap individually with waxed paper, if desired.
Lightly grease a 23x23-centimeter pan and line with aluminum foil. Spray foil with non-stick cooking spray; set aside.
Cook apple juice concentrate in a large saucepan over medium heat until it has reduced to 120 ml, about 20 minutes. The juice should be at a medium boil and it will darken as it reduces. Stir in cream, corn syrup, sugar and butter. Bring the mixture to a boil over high heat, stirring frequently to dissolve the sugar. Reduce to medium-high heat and cook, without stirring, until the mixture reaches 120°C on a candy thermometer, about 40-45 minutes.
Remove pan from heat; stir in the cinnamon, salt, ginger and vanilla extract.
Pour the hot mixture into the prepared 23x23-centimeter pan. Refrigerate for 1-2 hours or until firm.
Remove caramels pan and invert onto a cutting board. Carefully remove the foil and cut into 54 pieces (6 x 9). Wrap individually with waxed paper, if desired.