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!
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