Apple Cider Caramels
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
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).
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).
Pressed Perfection
There are some classic elements that many Michiganders look forward to when it comes to fall. Cool crisp air, a gorgeous foliage color display, picking pumpkins and apples and of course visiting a cider mill for donuts and cider. Ever since I could walk my mum would take me to an orchard to pick apples and pumpkins, we couldn’t think of a better way to celebrate the arrival of fall then with a trip to Blake Farms. We picked our own apples, pumpkins and when we went inside they were actually pressing apples for cider. I think the process is fascinating to watch, and a unique experience I had to share with you.
Snapshots
{homemade football cupcakes from this past weekends tailgate}
{current nails: Zoya \’Toni\’ over OPI \’Black Onyx\’}
{canning applesauce}
{the big house}
{homemade pizza with garden tomatoes and fresh basil}
Monogrammed Bookmarks (printable)
Sometimes on a chilly night nothing is better than curling up on the couch with a good book. So why not hold your place with a monogrammed bookmark. Just download, add your monogram and print on cardstock.
{I used embroidery floss to make the tassel}
Apple Candle Holder DIY
When it comes to fall décor I love to bring in various outdoor elements. One of my favorite ways to decorate at a dinner party is turning apples into a candleholder. The look is simple, but chic and budget friendly.
{you will need an apple, tealight candle and a knife}
{cut a hole in the center of your apple a little over a half inch deep}
{place your tealight in your apple, light and enjoy}
Fashion meets Food 