I feel like I might be living inside a sugar coma.
But it is a delicious sugar coma that can only be defended as “the holidays” and I’m destined to continue until the last piece of Rosca de Reyes is gone sometime around the second week of January.
These homemade chocolate covered caramels would make elegant sweet nibbles for your New Year’s Eve party. Delicious with a glass of bubbly and can be made today then set out straight from the fridge on Thursday night.
I’ve been wanting to make apple cider caramels ever since I read about them in Deb’s book eons ago. We are talking about sweet, unfiltered apple cider here, not the hard stuff that will get you tipsy, but straight up fresh-pressed apple juice. The best flavor will come from using unpasteurized, refrigerated apple cider. It gives that tart tang which make these caramels irresistible.
Deb’s caramels have heavy cream added at the end but I wanted to booze them up with spiced rum so I left that out. The rum plays off the cinnamon and salt in the caramel to give them depth, making cream unnecessary. I will mention that these are a soft caramel and are best kept in the refrigerator to keep them firm and chewy.
I hope you’ve got some exciting plans for the last night of 2015. If not, chocolate covered caramels and a glass of champagne seem about right.
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