Apple Cider Creme Caramels
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 64
Ingredients
2 1/2 cups fresh apple cider (I used Filsinger's: https://www.filsingersorganic.com/prdd_ap_cidersweet.php)2 (1 cm wide) slices fresh gingerroot2/3 cup full-fat coconut milk (pick the highest fat concentration you can find, I used Thai Kitchen)2 tsp apple pie spice1/2 tsp sea salt1/3 cup heavy cream1/4 cup water1 cup sugar1/2 cup dark brown sugar1/3 cup light corn syrup2 tbsp maple syrup1/2 cup unsalted, cultured butter, cubed (you can use regular unsalted if that's what you have)
Combine apple cider and ginger slices in a pot and boil until the liquid has been reduced to 1/3 cup. Remove ginger, discarding (or eat it if you want...) and set aside to cool.
Line a 9" square pan with well greased parchment paper, leaving 2" overhang on all sides, and set aside.
In a cup or bowl, combine coconut milk, spice, salt and reduced cider and set aside.
In a large, heavy bottomed pot, mix heavy cream, water, sugars, corn syrup and maple syrup.
Place over medium heat and cook, gently swirling the pan occasionally, until the sugar dissolves.
Insert a candy thermometer and continue to cook, stirring occasionally and brushing down sides of the pot with water, until the syrup reaches 235F.
Remove from the heat, and slowly whisk in the spiced cream mixture.
Return to low heat and add the cubed butter. Cook, stirring constantly, until the mixture is homogenous.
Re-insert the candy thermometer and increase the heat to medium.
Cook, stirring almost constantly, until the temperature measures 252F.
Pour the caramel immediately into the lined pan, and cool at room temperature at least 4 hours. Place in the refrigerator a further 2 hours, until firm.
Unmould and cut into 64 squares, wrapping each in heavy duty wax paper (I used wax paper on the inside and foil on the outside so they'd stay closed.
Store in an airtight container up to 2 weeks, or in the fridge for 1 month.
Serving Size: makes 64 pieces
Number of Servings: 64
Recipe submitted by SparkPeople user JO_JO_BA.
Line a 9" square pan with well greased parchment paper, leaving 2" overhang on all sides, and set aside.
In a cup or bowl, combine coconut milk, spice, salt and reduced cider and set aside.
In a large, heavy bottomed pot, mix heavy cream, water, sugars, corn syrup and maple syrup.
Place over medium heat and cook, gently swirling the pan occasionally, until the sugar dissolves.
Insert a candy thermometer and continue to cook, stirring occasionally and brushing down sides of the pot with water, until the syrup reaches 235F.
Remove from the heat, and slowly whisk in the spiced cream mixture.
Return to low heat and add the cubed butter. Cook, stirring constantly, until the mixture is homogenous.
Re-insert the candy thermometer and increase the heat to medium.
Cook, stirring almost constantly, until the temperature measures 252F.
Pour the caramel immediately into the lined pan, and cool at room temperature at least 4 hours. Place in the refrigerator a further 2 hours, until firm.
Unmould and cut into 64 squares, wrapping each in heavy duty wax paper (I used wax paper on the inside and foil on the outside so they'd stay closed.
Store in an airtight container up to 2 weeks, or in the fridge for 1 month.
Serving Size: makes 64 pieces
Number of Servings: 64
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 41.7
- Total Fat: 1.4 g
- Cholesterol: 2.8 mg
- Sodium: 24.3 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 0.0 g
- Protein: 0.1 g
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