Apple Cider Caramels
4 Cups Apple Cider
1 1/3 Cup of Heavy Cream
12 Tbsp Unsalted Butter
1/2 Tsp. Saigon Cinnamon
3 Cups Sugar
1/2 Cup Corn Syrup
1/2 Cup Water
Sel Gris or Favorite Sea Salt
9 x 9 Baking Pan
Candy Thermometer
Parchment Paper
Line the bottom and sides of the baking pan with Parchment Paper and lightly oil the paper. Reduce the Apple Cider to 2/3 of a Cup in a heavy pan and set aside.  Place the Cream, Butter, and Saigon Cinnamon in a heavy saucepan and heat to boil.  Remove from heat and set aside.  Do not allow cream to scald.  Cover pan to keep warm.  Combine the Corn Syrup, Sugar, and Water in a heavy saucepan and cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture begins to simmer around the edges. Wash the sugar and syrup from the sides of the pan with a pastry brush dipped in water. (This helps to prevent re-crystallization of your sugars.)   Attach the candy thermometer to the pan, without letting it touch the bottom of the pan, and cook, uncovered (without stirring) until the mixture reaches 300°F.   Add the Cream and Butter mixture and the reduced apple cider all at once, stirring constantly (it will foam up – use a good size pot).  Cook to 260 – 265 degrees, using medium heat.  Once you reach your temperature, pour it into your lined baking pan.  Sprinkle the caramel with a fine layer of Sel Gris or your favorite Sea Salt.  Cover the pan with a large plate or foil but do not allow it to touch the caramel. (It will melt.)  Wait until entirely cooled. This will take a couple of hours.  Remove caramel from pan and cut into desired size and number of pieces using a sharp oiled knife and wrap in parchment paper.  Enjoy.
