Apple Cider Caramels

 aka: the best thing I made this Christmas

2 cups (454g) heavy cream

1 cup (312g) light corn syrup

2 cups (397g) granulated sugar

6 tablespoons (85g) butter, salted or unsalted

1/2 cup (170g) boiled cider

1/2 teaspoon salt

1 teaspoon Apple Pie Spice*

*No Apple Pie Spice? Substitute 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon nutmeg or allspice

Instructions

• Lightly grease an 8" x 8" baking pan and line with parchment paper, leaving an overhang on opposite sides.
• Combine the cream, corn syrup, sugar, butter, and boiled cider in a 4-quart, heavy-bottom, deep saucepan. Bring the mixture to a boil over high heat, stirring to dissolve the sugar. Reduce to medium-high heat and cook, without stirring, until the mixture reaches 248°F on a candy thermometer, 20 to 30 minutes, depending on your particular stove. 
• Remove the pan from the heat; stir in the salt and spice.
• Pour the hot mixture into the prepared pan. Let it stand for 12 to 18 hours at room temperature before cutting into 1" squares.

NOTES:

• This recipe is excellent.
• These are the wrappers I used.
• Thanks King Arthur!