Apple Cider Vinegar Caramels
52 weeks of baking – Candy
Everyone makes mistakes in the kitchen, miss read a recipe and measure a cup of salt instead of sugar, burn something, undercook it or make a giant splattery mess. I’ve made my fair share of mistakes, but mostly I’ve been able to tweak the dish and get by with something mediocre instead of terrible. But there was this one time that I miss read a recipe and didn’t notice my mistake until I went to make it for a second time, my mistake made them better.
I love vinegar, all types, but a good unfiltered apple cider vinegar is my favorite. When I first came across this recipe for apple cider caramels my vinegar loving brain just filled in the blank. I read the list of ingredients quickly, 2 cups of apple cider vinegar reduced to 1/3 of a cup, check. Oooh that sounds like a great idea, some tart vinegar to cut through all the sweetness of the caramel. So I reduced the vinegar, stunk up the house a little in the processes and made the candy just as the recipe said. They were, and are, spectacular! So much good apple flavor and the vinegar doesn’t hit you strong, it creates an unexpected tartness to an otherwise sweet treat.
I felt really silly when I made these a second time and realized the mistake I had made the first time around. I gave the original recipe a try with just apple cider, they were good, but not as good, not enough apple flavor came through for me, so I stick with the vinegar now. I’ve even tried other vinegars too, raspberry vinegar with a pinch of cardamom was really great and I bet a blackberry vinegar with ginger would be good too.