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In a medium sized saucepan on medium heat, gently boil the cider until it has reduced to about ¼ cup, stirring occasionally.
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This process should take around 35-45 minutes.
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In a heavy bottomed pot, combine sugar, cream, apple cider reduction, corn syrup and butter. Cook at medium heat until you candy thermometer reaches 250 (hard ball stage) degrees, stirring frequently.
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If you do not have a thermometer, go here for other methods.
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Once caramel has reached hard ball stage, remove from heat and add vanilla and salt, stir a few more times.
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Pour the hot caramel into a lined and oiled 9×13 in pan and allow to cool for 8 hours.
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Cut in small squares and wrap in parchment paper.