Apple Cider Caramels

Ingredients:
3/4 c. apple cider
2 Tbsp. Gala Apple Balsamic
1 3/4 c. sugar
1 c. whipping cream
1/4 c. unsalted butter
2 Tbsp. Blood Orange Olive Oil
1 tsp. sea salt
1/4 tsp. vanilla
1/4 tsp. cardamom

Prepare a loaf pan by brushing it with 1 Tbsp. olive oil then placing a sheet of parchment in the pan. Press the sheet into the pan and brush again with a bit more olive oil. Ensure you have enough parchment paper overhanging so you can grab it from the sides to remove the caramel.

In a deep saucepan, reduce the apple cider and balsamic over medium heat until it is reduced by half. Add the sugar and bring to a boil over medium high heat. If sugar begins to crystalize on the sides of the pan, brush them with a pastry brush dipped in water. Cook until the sugar has begun to darken to an amber colour. Do not stir the sugar mixture, just swirl the sugar in the pot. Remove from the heat and stir in the whipping cream. Be careful...it will foam up and be steaming hot. Stir in the vanilla, sea salt and cardamom until combined. Pour caramel into prepared pan and let cool for 2 hours or until frm.

Once firm, remove caramels from the pan by grasping the parchment paper and lifting them out. Place caramel onto a cutting board and cut into squares with an oiled knife. Wrap each piece in parchment paper and store in the fridge.