Five-Ingredient Cider Caramels

Course: Dessert

Season: Christmas

Ingredients

Reduce the apple cider. Place the cider in a small pot and simmer over medium-high heat for 35 to 45 minutes, until thick and syrupy. Keep a close eye on it to prevent burning.
While the the cider reduces, prep the pan and the rest of the ingredients: Line an 8-inch square pan with crisscross of parchment. Cut the butter into cubes
When the cider has reduced, attach the candy thermometer to your pan. Remove the pan from the heat and stir in the butter, sugar and heavy cream. Return to heat and let boil for about 5 minutes until it reaches 252 degrees.
Remove the pan from the heat and add the cinnamon, stirring to combine. Pour the caramel into the prepared pan. Let sit for about 2 hours. You can speed things up if you put the pan in the fridge.
When firm, cut the caramels into small squares, using an oiled knife. Wrap each square in a 4-inch squares of waxed paper, twisting the ends to seal.