Caramels - Christmas 2019

My base recipe:
1/2 c sweetened condensed
1/2 c butter
1/2 c brown sugar
Salt

Apple cider caramels:
- Boil 4 c Apple cider down to 1/2 c (with spices)
- Top up to a cup of liquids
- cup of butter
- white sugar to taste
- salt
- more spices
- made about 80 caramels



https://www.foodrepublic.com/recipes/passion-fruit-caramels/
(Half batch)

****strain the seeds out sooner!!!!

Ingredients

• 3/4 cup plus 2 tablespoons granulated sugar
• 3/4 cup plus 1 tablespoon fresh or frozen passion fruit pulp (from about 1.5 pounds passion fruit)
• 1/3 cup heavy cream
• 1/4 cup honey
• Pinch fine sea salt
• 2 tablespoons unsalted butter

Directions

For the caramels

1. Cut a sheet of parchment paper that is long enough to cover the bottom and sides of an 8 1⁄2-by-4 1⁄2-by-2 3⁄4-inch  loaf pan with 2 inches of overhang on each side. Crumple up the parchment and straighten it out half a dozen times to soften it, so that it will fit into the corners without sharp edges. Line the pan with the parchment paper across the bottom and up the sides, pressing creases at the bottom and top edges. Place a mesh strainer over the pan and set a small glass under the handle to steady it.
2. Combine all the ingredients in a medium heavy-bottomed saucepan. Set the pan over medium-high heat and stir with a silicone spatula until the sugar melts completely. Insert a candy thermometer into the pan and continue cooking, occasionally scraping the bottom of the pan with the spatula to prevent scorching, until the mixture registers 253°F or forms a hard ball that holds its shape but is still malleable when a bit is dropped into cold water (hard-ball stage), 20 to 25 minutes. Watch the temperature closely as it may suddenly shoot up.
3. Scrape the caramel through the strainer into the prepared pan. Scrape any caramel clinging to the bottom of the strainer into the pan with a clean silicone spatula. Tap the pan against the counter a few times to eliminate bubbles. Let stand undisturbed at room temperature, uncovered, until set, about 6 hours or overnight.
4. Cut 24 sheets of cellophane or waxed paper, each about 3 by 5 inches.
5. Carefully lift the caramel from the pan using the parchment overhang, peel away the parchment, and transfer the caramel to a cutting board. Using a large oiled knife, cut the caramel in half lengthwise, then cut each half crosswise into 5⁄8-inch-thick pieces. You will have 24 caramels, each measuring 5⁄8 by 2 inches.
6. Individually wrap the caramels in cellophane, twisting the ends closed.