Apple Cider Creme Caramels

These are soft, chewy and spicy bites, each one filled with the concentrated nuances of fresh apple cider and cultured butter. For the best flavor, I find either direct from the orchard or organic bottled cider best to use in this recipe.

2 1/2 cups fresh apple cider

2 (1 cm wide) slices fresh ginger root

2/3 cup full-fat coconut milk (pick the highest fat)

2 tsp apple pie spice

1/2 tsp sea salt

1/3 cup heavy cream

1/4 cup water shopping list

1 cup sugar shopping list

1/2 cup dark brown sugar

1/3 cup corn syrup

2 tbsp maple syrup

1/2 cup unsalted, cultured butter, cubed (you can use regular unsalted if that's what you have)

Combine apple cider and ginger slices in a pot and boil until the liquid has been reduced to 1/3 cup. Remove ginger, discarding (or eat it if you want...) and set aside to cool.

Line a 9" square pan with well greased parchment paper, leaving 2" overhang on all sides, and set aside.

In a cup or bowl, combine coconut milk, spice, salt and reduced cider and set aside.

In a large, heavy bottomed pot, mix heavy cream, water, sugars, corn syrup and maple syrup.

Place over medium heat and cook, gently swirling the pan occasionally, until the sugar dissolves.

Insert a candy thermometer and continue to cook, stirring occasionally and brushing down sides of the pot with water, until the syrup reaches 235F.

Remove from the heat, and slowly whisk in the spiced cream mixture.

Return to low heat and add the cubed butter Cook, stirring constantly, until the mixture is homogenous.

Re-insert the candy thermometer and increase the heat to medium.

Cook, stirring almost constantly, until the temperature measures 252F.

Pour the caramel immediately into the lined pan, and cool at room temperature at least 4 hours. Place in the refrigerator a further 2 hours, until firm.

Un-mould and cut into 64 squares, wrapping each in heavy duty wax paper (I used wax paper on the inside and foil on the outside so they'd stay closed.

Store in an airtight container up to 2 weeks, or in the fridge for 1 month.

Use a sharp, greased knife to prevent sticking!