Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1 cup heavy cream
- 1/4 cup Fireball Cinnamon Apple cider
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- Pinch of ground cinnamon (optional, for topping)
Instructions
- Prepare an 8×8 inch baking pan by lining it with parchment paper, leaving an overhang on the sides. Grease the parchment paper lightly with butter.
- In a heavy-bottomed saucepan, melt the butter over medium heat. Add the granulated sugar and light corn syrup, stirring until well combined.
- Cook the mixture, stirring constantly, until the sugar is dissolved and the mixture begins to bubble.
- Insert a candy thermometer and continue to cook, without stirring, until the mixture reaches 245°F (firm-ball stage). This will take approximately 20-30 minutes.
- Remove the saucepan from the heat and carefully stir in the heavy cream, Fireball Cinnamon Apple cider, vanilla extract, and sea salt. Be careful as the mixture will bubble vigorously.
- Return the saucepan to medium heat and cook, stirring constantly, until the mixture reaches 250°F (firm-ball stage) again, about 5-10 minutes.
- Pour the caramel mixture into the prepared baking pan and spread evenly. Sprinkle with a pinch of ground cinnamon, if desired.
- Let the caramels cool completely at room temperature for at least 2 hours, or until firm to the touch.
- Once firm, use the parchment paper overhang to lift the caramels out of the pan. Cut into 1-inch squares using a sharp knife. Wrap each caramel individually in wax paper or cellophane wrappers.
Notes
For softer caramels, cook to 245°F instead of 250°F. Store wrapped caramels in an airtight container at room temperature for up to 2 weeks. For a stronger apple cider flavor, add an additional tablespoon of Fireball after removing from heat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 caramel
- Calories: 75
- Sugar: 10g
- Sodium: 30mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 8mg