2 cups apple cider
3/4 cup heavy whipping cream
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/8 teaspoon nutmeg
1-1/4 cups sugar
1/2 cup dark brown sugar
1/3 cup light corn syrup
1 stick butter, cubed
Wax Paper cut into pieces for wrapping the caramels
In a small saucepan set over medium heat, bring the cider to a simmer and heat until it is reduced to 1/3 cup, about 35 minutes. Set aside to cool.
Line an 8-inch square pan with aluminum foil. Butter or spray foil with nonstick cooking spray. In a glass measuring cup or small bowl combine the heavy cream, salt, cinnamon, allspice, nutmeg, and reduced cider. Set aside.
In a large heavy-bottomed saucepan combine the sugar, brown sugar, and corn syrup. Set over lower heat and cook, stirring, until the sugar dissolved. Simmer the sugar mixture until a candy thermometer registers 234 degrees.
Remove mixture from heat, and slowly whisk in the cream mixture (mixture may foam and splatter – so be careful and oven mitts are a good idea). Add the cubed butter and stir until the butter is melted and incorporated. Return the pan the heat and cook over lower heat, stirring frequently, until the mixture is thickened and sticky and the candy thermometer registers 250 degrees.
Remove the caramel from the heat and pour into the prepared pan. Let the mixture cool to room temperature or refrigerate until set. Once set, flip caramel onto a baking sheet covered with a lightly oiled sheet of parchment paper or wax paper; peel off the foil. Using a sharp knife and a ruler, cut the caramel into 1-inch-wide strips and then into 1-inch squares. Wrap each piece in wax paper, twisting each end. Store caramels in an airtight container in the refrigerator for up to 2 weeks