Apple Cider Caramels

These are very tasty. The flavor of the apple cider really comes through, but in a very smooth way. I cooked the caramel to about 245 degrees, and they came out very soft. I don't know if I would go all the way up to 252 (as the recipe recommends), but I might go a few degrees higher the next time around. And oh, will there ever be a next time around with these caramels.

I took these off the burner around 240 degrees instead of 252, because I was afraid they would be too hard (I like soft caramels). They ended up being very soft, so next time I would follow the recipe. :) They have a unique, autumnal flavor to them with the apple and cinnamon really coming through. They are very good, but I think I might be more of a caramel purist at heart. Still, this is a nice change of pace for fall.