D.I.Y.
Lab
Apple Cider Caramels
Immediately remove caramel from heat, add the
cinnamon salt mixture, giving the caramel several
stirs to distribute it evenly. Quickly pour caramel
into the prepared pan. Let it sit until cool and firm
(about 2 hours); if you’re in a rush, you can also
pop it into the fridge for a bit.
Once caramel is firm, use parchment to
transfer the block to a cutting board. Use a
well-oiled knife, oiling it after each cut, to cut
the caramel into 1-inch squares.
Wrap each caramel in a 4-inch square of
waxed paper, twisting the sides to close.
Caramels will be somewhat on the soft side at
room temperature, and chewy/firm from the
fridge.
Tip!
Caramels keep in an airtight container at
room temperature for two weeks.
17 THE
CONE - ISSUE #3 - AUTUMN 2014
To make cleanup a
breeze, fill the pot with
water once you’re
finished. Bring it to a
boil and all that caramel
reside will come off in a
snap.