I didn’t think anything could top my “Fudge Butter” but this just did. No need to thank me for making everything better with this decadent spread.
Apple Cinnamon Caramel
8 cups apple cider
1 teaspoon ground cinnamon
2 teaspoons flaky sea salt, such as Maldon, or less of a finer one
2 sticks unsalted butter, cut into chunks
1 cup granulated sugar
1 cup packed light brown sugar
2/3 cup heavy cream
Boil the apple cider in a 4-quart saucepan over high heat until it is reduced to a dark, thick syrup, between 1/3 and 1/2 cup in volume. Stir occasionally. This takes about 35 to 40 minutes on my stove.
Get the rest of the ingredients ready. Line the bottom and sides of an 8- inch straight- sided square metal baking pan with 2 long sheets of crisscrossed parchment. Mix cinnamon and salt in small dish.
Once cider is reduced, remove it from the heat. Stir in the butter, sugars, and heavy cream. Return the pot to medium-high heat with a candy thermometer attached to the side, and let it boil until the thermometer reads 252 degrees, only about 5 minutes.
Immediately remove caramel from heat, add the cinnamon-salt mixture, stirring well so that all the ingredients are distributed. Pour caramel into the prepared pan. Refrigerate for about an hour.
1 quart of heavy whipping cream
Pour the cream into a bowl, set the electric mixer on medium speed, and blend.
After about 10 minutes, the butter begins to stiffen and clump together and separates from the buttermilk.
Use a spatula to press the butter and squeeze out as much of the liquid as possible. Add about a ½ cup ice water to the butter and use the spatula to press the butter and water against the side of the bowl. This is important to keep the butter from spoiling. Pour off the cloudy liquid. Add more ice water and repeat the process two or three times until the water becomes less cloudy.
Continue kneading butter against the side of the bowl until all the liquid has been pressed out. Set aside to clean out bowl. Once clean, add the butter and the caramel together and blend well. Place in jars and refrigerate for a week or free for 6 months. Make about 1 1/2 pounds of butter.
I got the caramel recipe here.