Apple Syrup Caramels

Apple Syrup Caramels

Ingreidents

  • 1 can (12 fl. oz.) frozen unsweetened apple juice concentrate
  • 1 1/2 cups heavy whipping cream
  • 1 cup light corn syrup
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground ginger
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Directions

Lightly grease a 9 x 9-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 degrees F on a candy thermometer, about 40 to 45 minutes.

Remove pan from heat; stir in the cinnamon, salt, ginger and vanilla extract.

Pour the hot mixture into the prepared 9 x 9-inch pan. Refrigerate or 1 to 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.

Notes:

The caramel mixture will rise in the pan when heated so using a large saucepan is critical. Otherwise the mixture will overflow as it begins to boil.

The caramels will be very firm when chilled; let stand at room temperature for about 15 minutes before serving. Store in refrigerator, especially during the summer months.

  • 1 can (350 ml) frozen unsweetened apple juice concentrate
  • 350 ml heavy whipping cream
  • 240 ml light corn syrup
  • 200 g granulated sugar
  • 50 g light brown sugar
  • 55 g (1/2 stick) unsalted butter
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground ginger
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Directions

Lightly grease a 23 x 23-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 degrees C on a candy thermometer, about 40 to 45 minutes.

Remove pan from heat; stir in the cinnamon, salt, ginger and vanilla extract.

Pour the hot mixture into the prepared 23 x 23-centimeter pan. Refrigerate or 1 to 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.

Notes:

The caramel mixture will rise in the pan when heated so using a large saucepan is critical. Otherwise the mixture will overflow as it begins to boil.

The caramels will be very firm when chilled; let stand at room temperature for about 15 minutes before serving. Store in refrigerator, especially during the summer months.

  • 10 minprep

  • 1 hr plus coolingcook

  • 27servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract