1. 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. 2. Line a 9" square pan with well greased parchment paper, leaving 2" overhang on all sides, and set aside. 3. In a cup or bowl, combine coconut milk, spice, salt and reduced cider and set aside. 4. In a large, heavy bottomed pot, mix heavy cream, water, sugars, corn syrup and maple syrup. 5. Place over medium heat and cook, gently swirling the pan occasionally, until the sugar dissolves. 6. Insert a candy thermometer and continue to cook, stirring occasionally and brushing down sides of the pot with water, until the syrup reaches 235°F. 7. Remove from the heat, and slowly whisk in the spiced cream mixture. 8. Return to low heat and add the cubed butter. Cook, stirring constantly, until the mixture is homogenous. 9. Re-insert the candy thermometer and increase the heat to medium. 10. Cook, stirring almost constantly, until the temperature measures 252°F 11. 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. 12. Unmould 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. 13. Store in an airtight container up to 2 weeks, or in the fridge for 1 month. ---------------------------------------------------------------------------
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Ingredients
