1. Lightly grease an 8 x 8 inch square glass baking dish with butter. Line with parchment paper, extend edges of paper over the sides of the baking dish for easy lift from dish. Set aside.

Making the boiled Apple Cider Reduction- this can be made ahead and chilled.

In a large heavy bottom saucepan add 4 cups of apple cider. Over medium high heat bring cider to a boil. Watch carefully so cider will not boil over, turn the heat lower if it tends to boil high. The cider will reduce to 1/2 cup of thick syrup. The cider will boil up for about 5 minutes then it will calm down. You can stir it occasionally.

Making Apple Cider Caramels

1. in large heavy bottom large saucepan, combine heavy cream, corn syrup, sugar, butter and reduced 1/2 cup apple cider. Heat on medium high stirring constantly, until mixture comes ot a boil and sugar dissolves.

2.Continue to heat mixture without stirring until the caramel reaches 250°F on a candy thermometer. If you live in high elevation 4000 above sea level cook caramel mixture until it reaches 232 ° F.  This will take 20-35 minutes.

3.Remove from heat and add salt, cinnamon and nutmeg. Stir well to combine the carefully pour mixture into prepared glass pan. Allow the caramel to set overnight or at least 12 -18 hours.

4. When caramel has set up, cut into 1-1/2 inch by 1/2 pieces or as desired. Roll each piece in cut parchment paper squares. I used 4-1/2 ” x 4-1/2″ squares. While wrapping caramels add sea salt if you desire. It really adds great flavor to the soft caramels. Caramels will be very soft which is what you want.

To keep caramels from spreading in the pan, refrigerate mixture once cut, especially if not wrapping each caramel. Cut what you need and wrap, then chill the rest and cut later if you desire.

These make great gifts for caramel lovers.

Note: Do not make caramels on a humid day or rainy snowy day. Your caramel will not set up properly unless you have a humidity controlled kitchen.