Sunday, September 24, 2017

What it All Boils Down To

Shana tovah u'metukah! Wishing everyone a good and sweet new year.

The Jewish new year is traditionally celebrated with sweet foods, especially apples and honey. Combine that with my overwhelming urge to celebrate fall by apple-slash-pumpkin-spicing everything in a three mile radius, and you get my annual habit of making a bit batch of something apple-y to share. This year: apple cider caramels!

Somewhere along the line I stumbled across this recipe from King Arthur Flour. Making candy can sound intimidating, but this really is easy. Basically, you dump most of the ingredients into a pot, heat them up to a specific temperature, toss in a couple of spices, and then pour the whole mixture into a pan to set up overnight. The next day, cut it into individual pieces and wrap them in wax paper.



But this recipe also has - wait for it - a secret ingredient! And that ingredient is boiled cider. 

The recipe just lists boiled cider along with the other ingredients, like this is something everyone has a) heard of, and b) has on hand in their pantry. I had no idea what it was, although it sounded charmingly old-timey. Of course, King Arthur sells a little bottle for some astronomical sum of money. But I'm impatient and cheap, so waiting two weeks for a bottle of liquid gold wasn't gonna happen. I wondered if there was a way to make a substitute on my own.

So I did a little digging, and lo and behold, boiled cider is ... apple cider that's been boiled. Go figure. Basically, it's a gallon of cider that's been boiled down to a pint. It takes several hours on the stovetop over medium heat, but it doesn't take much attention and it makes your house smell amazing. The result is a dark, viscous liquid, almost reminiscent of molasses, that tastes of pure concentrated apple. It's intense and delicious, and I'm already completely obsessed.

Get a gallon of apple cider. Pour two cups into a large stockpot. 

Dip in a wooden chopstick, and mark the level of  the top of the liquid. Then pour in the rest of the gallon and start boiling.
When the level of liquid is back down to the mark on your chopstick, you're done.
Boiled cider!
Used as the main flavoring in the caramels, boiled cider makes them taste like a slice of apple pie. You can put it in baked goods like cider donuts or apple cake to amp up the apple flavor, or just straight up as a topping on ice cream or pancakes. It keeps for ages in the fridge. I'm pretty convinced it's fall's perfect food.

We used a good-quality store-bought cider for this batch. But this weekend we did some apple pressing, and I'm looking forward to trying it again with some really fresh juice.

Hermione guards the apples.
When transporting your cider home in the car, remember to buckle up for safety!
What a delicious way to start the new year! 

Hermie says: Happy 5778!

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