4.7
(148)
Your folders
Your folders

Export 4 ingredients for grocery delivery
Lightly grease an 8" x 8" baking pan and line with parchment paper, leaving an overhang on opposite sides., Combine the cream, corn syrup, sugar, butter, and boiled cider in a 4-quart, heavy-bottom, deep saucepan. Bring the mixture to a boil over high heat, stirring to dissolve the sugar. Reduce to medium-high heat and cook, without stirring, until the mixture reaches 248°F on a candy thermometer, 20 to 30 minutes, depending on your particular stove. Want to make a softer caramel? See "tips," below. , Remove the pan from the heat; stir in the salt and spice., Pour the hot mixture into the prepared pan. Let it stand for 12 to 18 hours at room temperature before cutting into 1" squares., To wrap the caramels, use 6" squares of parchment paper. Place one caramel in the center of each square; wrap the opposite edges of the paper around the caramel and twist the exposed edges to close.
Your folders

253 viewsmyrecipes.com
5.0
(2)
Your folders

518 viewsbonappetit.com
4.0
(3)
Your folders

425 viewsfoodnetwork.com
5.0
(1)
4 hours
Your folders

44 viewscooking.nytimes.com
4.0
(52)
Your folders

535 viewsinspiredbycharm.com
5.0
(2)
Your folders

367 viewsallrecipes.com
4.6
(894)
Your folders

493 viewsgrowforagecookferment.com
4.7
(28)
Your folders

457 viewsbutternutbakeryblog.com
5.0
(1)
10 minutes
Your folders

276 viewsabajillianrecipes.com
Your folders

330 viewsdelish.com
5.0
(1)
Your folders

297 viewsallrecipes.com
4.8
(277)
10 minutes
Your folders

381 viewsallrecipes.com
4.3
(131)
3 hours, 20 minutes
Your folders
522 viewsalmanac.com
5.0
(1)
Your folders

682 viewsplatingsandpairings.com
4.2
(7)
Your folders

865 viewsdelish.com
Your folders

376 viewsbonappetit.com
4.0
(23)
Your folders

399 viewswashingtonpost.com
3.5
(11)
Your folders

625 viewscookingwithkarli.com
4.7
(7)
20 minutes
Your folders

794 viewsdelish.com
5.0
(6)