Dark Chocolate Covered Apple Cider Caramels Recipe
Dark Chocolate Covered Apple Cider Caramels are a delicious twist on classic caramels. These soft and chewy treats are made with apple cider and packed full of flavor.
Equipment
- 1 9"x13" baking dish
- 1 Large saucepan
Ingredients
- 1 32 oz bottle North Coast Apple Juice or Cider
- 1 quart heavy whipping cream
- 2 cups corn syrup
- 1 cup butter
- 4 cups granulated sugar
- 2 teaspoons cinnamon
- 1/8 teaspoon salt
- 4 lb 8oz bag of dark or semi-sweet chocolate chips
- Coarse Sea Salt
Instructions
- Line a 9”x13” baking dish with parchment paper and spray the edges with non-stick cooking spray. In a large saucepan, boil the cider over medium-high heat for about an hour until it reduces down to about 1 cup.
- Stir with a spatula every 20 minutes or so.
- After the cider has reduced, stir in the heavy whipping cream, corn syrup, butter, and sugar.
- Using a candy thermometer, boil until the caramel reaches 250°F.
- This may take up to an hour and forty minutes or so.
- Remove from heat and stir in the cinnamon and salt.
- Slowly pour mixture into the baking dish and let set in the refrigerator 8 hours or overnight. Using a teaspoon, scoop a small amount and roll into balls about the size of a cherry.
- Refrigerate again to harden.
- Once you have your caramels ready, heat the chocolate chips over a double broiler stirring until smooth and creamy.
- Remove from heat.
- Take each caramel and dip into the chocolate using a fork to dip and a knife to smooth and remove excess chocolate.
- Set on parchment lined cookie sheets sprinkling each with coarse sea salt.
- Refrigerate to harden and remove into airtight containers.
Notes
Will keep well refrigerated for up to a month, if they can last that long!
