SEA SALT CARAMELS

SEA SALT CARAMELS 1. In a medium saucepan , reduce 1 qt apple cider to a syrupy 1/2 C, 30 min 2. To the saucepan, add 1 stick butter + 1 ½  C sugar. Clip in a candy thermometer and heat mixture to 260 F (hard ball stage), 10-15 min 3. Turn off heat, stir in ¼  C heavy cream + 1 tsp flaky salt 4. Line a 9x5-inch standard loaf pan with parchment. Pour caramel into pan, sprinkle with more flaky salt. Let set, 2 hours 5. Remove caramels from pan by lifting parchment. On a flat surface, cut into 1-inch squares with a shark knife lightly coated in vegetable oil. Wrap squares in plastic or wax paper. Makes 50 caramels