Soft Perry CaramelsBequet Apple Cinnamon Caramels A120911 Food & Wine Gift Guide + LG Format 12/2012


Cooking Time:  1hr 45mins
Preparation Time:   1hr
Makes:  150



  • 1.9L Perry, we recommend ‘The Triumph’ by Paracombe Premium Perry
  • 3 cups heavy cream
  • ½ cup sweetened condensed milk
  • 4 cups sugar
  • ¾ cup light corn syrup
  • ¼ cup water
  • 1½ tsp. kosher salt
  • ½ cup unsalted butter
  • ½ tsp. cinnamon
  • 1 pinch ground allspice
  • 1 pinch ground cloves
  • Neutral oil, such as canola or grapeseed



  1. In a large saucepan, simmer the Perry over moderate heat, stirring occasionally, until reduced to 1 cup, about 1 hour. Pour the reduced Perry into a bowl.
  2. Line a 9 x 13 inch rimmed pan with foil and coat the foil with nonstick cooking spray.  In a medium saucepan, combine the heavy cream and condensed milk and bring to a simmer over moderate heat; keep the mixture warm over low heat.
  3. In another large saucepan, combine the sugar with the reduced Perry, corn syrup, water & salt and bring to a boil. Simmer over moderate heat until the sugar dissolves, about 5 minutes.  Carefully whisk in the butter until melted. Gradually whisk in the warm cream mixture until incorporated.  Cook over moderately low heat, stirring frequently, until a golden caramel forms and the temperature reaches 245 degrees F on a candy thermometer, about 45 minutes. Stir in the cinnamon, allspice & cloves and scrape the caramel into the prepared pan.  Let cool completely, then refrigerate the caramel overnight.
  4. Lightly brush a sheet of parchment paper with oil.  Invert the caramel onto the parchment and peel off the foil.  Using a sharp knife, cut the caramel into 1-inch-wide strips, then cut the block crosswise into 1/2-inch rectangles.  Wrap each caramel in a square of parchment paper or a candy wrapper and twist the ends to seal. Serve or pack the caramels into boxes.


Recipe sourced from