Friday, 21 December 2012

Spiced apple caramels

One of my favourite food blogs is Smitten kitchen, who recently came out with a cook book that I have to get! She recently posted a recipe for apple cider caramels, and this is my slightly adapted version of the recipe. These caramels taste of hot apple cider and are utterly delicious!

I made these tonight to bring with me when I'm going home tomorrow to Sweden to celebrate Christmas. My tiny flat (aka the shoe box) now smells of apple, cinnamon and caramel :)

Merry Christmas and God Jul!

Spiced apple caramels (25-30 caramels)
1 litre of fresh apple juice
2 dl white sugar
1 dl light brown sugar
115 g butter, cut into chunks
1 dl double cream
0.5 tsp cinnamon
1 pinch ginger
1 pinch cardamon
2 tsp flaky sea salt, like Maldon for example

Boil the apple juice in a pan on high heat until its reduced to a dark and thick syrup, about 1.5 dl in volume. This takes 30-40 min. Stir occasionally.

Line the bottom and sides of a 20 cm square baking pan with baking parchment

Once the apple juice has reduced down, remove it from the heat and stir in butter, sugar, cream and all spices except the sea salt

Return the pot to medium to high heat, nad let it boil for 5-15 min. Test that the caramel is ready by dropping a tiny spoonful into a glass of cold water. The caramel is ready when it becomes firm, chewy, and able to plied into a ball.

Remove from the heat, stir in the salt, and then pour the caramel into the prepared pan

Let it sit until cool and firm, then cut into squares either using a sharp kitchen knife that has been oiled with a neutral oil, or using kitchen scissors

Keep in an airtight container at room temperature or in the fridge for up to two weeks.

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