To me it’s not fall until you are sitting outside on a cool crisp day enjoying a glass of freshly pressed apple cider, along with a cinnamon and sugared donut, basking in the aroma of the cider mill. This weekend I brought the aroma of the cider mill inside with apple cider caramels. 

Apple Cider Caramels
Ingredients
2 cups apple cider
1 cup heavy whipping cream, divided
1.5 teaspoons cinnamon
pinch of nutmeg
1.5 cups sugar
1/3 cup light corn syrup
½ cup butter

Directions
1. Pour cider into a medium saucepan and boil on high for 25 minutes or until the cider is reduced to 1/3 cup. Set aside to cool.
2. Grease an 8 inch square pan with butter, set aside.
3. In a small bowl, combine 2/3 cup cream, cinnamon, nutmeg and reduced apple cider, set aside.
4. In a one( or two) cup glass (or plastic) measuring cup combine sugar, 1/3 cup cream and enough water to reach the ½ c line on the measuring cup and corn syrup.  Add to a large, heavy saucepan, and cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until syrup reaches 234 degrees.
5. Remove from heat and slowly whisk in the cream mixture. Add the butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently until it reaches softball stage (248 degrees).
6. Remove from heat and pour the caramel into the prepared pan. Allow mixture to cool completely at room temperature. I covered mine loosely and left it overnight. Cut caramels and wrap in parchment or waxed paper. Store in an airtight container, in the refrigerator (up to two weeks) or in the freezer (up to six months).