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Apple Juice Caramels
Apple Juice Caramels is a traditional British recipe for a classic hard candy made from a raw apple juice base with sugar, butter and cream that's flavoured with cinnamon and salt and which makes an excellent autumnal treat for Halloween or Bonfire night. The full recipe is presented here and I hope you enjoy this classic British version of: Apple Juice Caramels.
prep time
120 minutes
cook time
20 minutes
Total Time:
140 minutes
Makes:
25
Rating: 
Tags : Vegetarian RecipesSpice RecipesMilk RecipesBritish Recipes
This is a classic sweet (candy) for autumn that makes an excellent treat for Halloween (or Bonfire Night if you're in the UK). Though this is made with apple juice, what you really need is fresh, unfiltered apple juice (the stuff with sediment). It's becoming more difficult to find these days, but if you have a juicer or press you can make your own, just use a blend of cooking and eating apples to get your desired level of tartness (or sweetness).
Ingredients:
1l unfiltered apple juice
1/2 tsp ground cinnamon
2 tsp sea salt flakes (Maldon or Anglesey are ideal)
115g unsalted butter, finely diced
200g granulated sugar
110g light brown sugar
80ml double cream
unflavoured oil, for greasing your knife
Method:
Pour the apple juice into a large (at least 4l) saucepan. Bring to a boil over high heat and cook until the juice has reduced down to a thick syrup (about 100ml in volume) — this will take about 35 minutes. During this time stir the contents of the pan occasionally.
Take two long sheets of greaseproof (waxed) paper and arrange these in a cross pattern to line the base and sides of a 20cm square metal baking tin.
Combine the cinnamon and salt in a small bowl and keep to hand.
Once the apple juice has reduced sufficiently, take off the heat and stir in the butter, sugars and cream. Place the pot back over medium-high heat and add a confectioner's thermometer. Bring back to a boil and continue boiling until the thermometer reads 122C (this will only take about 5 minutes). This temperature is the soft ball stage — when a small drop of the the caramel dropped into a small bowl of water forms a ball which is pliable between your fingertips).
Immediately take the caramel off the heat and stir in the cinnamon and salt mixture. Ensure that these ingredients are evenly distributed then quickly pour into the prepared pan. Set aside to cool until firm, then using the greaseproof paper ease it out of the pan.
Transfer to a cutting board and using a well-oiled knife cut into 2.5cm squares. Wrap each one in a 10cm square of greaseproof paper (twist the open ends to seal).
These caramels are a little on the soft side at room temperature, but firm up when chilled, they are ideal for sharing out and eating out-doors.
