4 cups apple cider
1/2 tsp cinnamon
2 tsp Maldon salt
1 stick unsalted butter, in chunks
1 cup sugar
1/2 cup brown sugar, packed
1/3 cup heavy cream
- Boil the apple cider in a large saucepan until reduced to a dark, thick syrup, between 1/3 and 1/2 cup in volume, about 40 minutes. Stir occasionally.
- Line the bottom and sides of an 8-inch square metal baking pan with 2 long sheets of crisscrossed parchment. Combine the cinnamon and salt in a small dish.
- Remove cider from heat, and stir in butter, sugars, and heavy cream. Return the pot to medium- high heat with a candy thermometer, and let boil until 252 F, about 5 minutes.
- Immediately remove caramel from heat, add the cinnamon- salt mixture, and give the caramel several stirs to distribute it evenly. Pour into the pan. Let it sit until cool, about 2 hours.
- Transfer caramel to a cutting board, and cut into small squares with a well-oiled knife.