Spiced Apple Cider Caramels

In a medium saucepan, combine the apple cider, brown sugar, butter, cinnamon, and nutmeg.

Place the saucepan over medium‑high heat and stir until the butter melts and the sugar dissolves.

Bring the mixture to a gentle boil, then reduce the heat to medium and continue to simmer, stirring frequently, until the mixture reaches 240°F (239°F) on a candy thermometer (soft‑ball stage). This will take about 10‑12 minutes.

Remove the saucepan from the heat and carefully stir in the heavy cream, sea salt, and vanilla extract. The mixture will bubble vigorously; stir until smooth.

Return the pan to low heat and continue to cook, stirring constantly, until the caramel thickens and reaches 250°F (250°F) (firm‑ball stage), about 3‑4 more minutes.

Pour the hot caramel into a greased 8×8‑inch baking dish, spreading it evenly with a spatula.

Allow the caramel to cool at room temperature for 15 minutes, then cover and refrigerate for at least 1 hour until fully set.

Once set, lift the caramel slab out of the dish using the parchment paper (if used) and cut into 1‑inch squares.

Roll each square in powdered sugar to prevent sticking and to add a light dusting of sweetness.

Store the caramels in an airtight container at room temperature for up to 2 weeks, or keep refrigerated for a softer texture.