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Nothing ever stays the same. Even if you insist on standing still, the rest of the world continues to evolve and revolve around the sun. Some changes are good, some are bad, some are mix of both.

I am sure you have noticed I have been MIA from blogging for a good while. In short, my husband and I are in the process of divorcing. It has been difficult. I am trying to sort through my life, piece by piece.

One of the most consistent things in my life has been my continued passion for food. I haven’t been blogging but I have still been creating and cooking my own food. I have still been connecting with fellow foodies. My passion for food remains unchanged.

I have missed connecting with the blogging community. I have missed showing my readers my culinary discoveries. I have missed being pushed to continue creating and exploring the wide world of food. But I am back now!!!

This month I want to embrace the best of the fall season. The amazing fresh produce – apples, pumpkins, greens, and root vegetables. Today’s recipe is one I have been eyeing for a long time.

These caramels are a flavor explosion in your mouth, buttery smooth with a bright apple taste and little hints of salt at the finish.


Apple Cider Caramels (from The Smitten Kitchen Cookbook)

  • 4 cups fresh apple cider
  • 1/2 tsp ground cinnamon
  • 2 tsp flaky sea salt
  • 8 tbsp unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 tsp heavy cream
  • Neutral oil for the knife

Boil the apple cider in a 3 to 4 quart saucepan over high heat until it is reduced to a dark thick syrup between 1/3 and 1/2 cup in volume. This takes about 35 to 40 minutes. Stir occasionally.

Meanwhile, line the bottom and sides of a square metal baking pan with parchment. Set aside. Stir the cinnamon and salt together in a small dish.

Remove the reduced cider from the head and stir in the butter, sugars, and heavy cream. Return the pot to medium-high heat with a candy thermometer attached to the side, and let it boil until the thermometer reads 252 degrees, only about 5 minutes. Keep a close eye on it.

Immediately remove caramel from heat, add the cinnamon-salt mixture, and give the caramel several stirs to distribute it evely. Pour the caramel into the prepared pan. Let it sit until cooled, about 2 hours. When the caramel is set, remove the caramels from the pan and use the well oiled knife to cut the caramel into 1 by 1 inch squares. Wrap each one in a 4 inch square of waxed paper, twisting the sides to close. Caramels with be soft at room temperature and firm in the fridge. Makes 64 caramels.

Thanks to Boyd’s Orchard for the fresh apple cider.