Apple cider caramels

4 cups apple cider
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup unsalted butter
1 cup sugar
1/2 cup brown sugar
1/3 cup heavy cream

Directions:
1. Boil the apple cider over high heat until it is reduced to about 1/2 - 1/3 cup (takes 30-45 min), stir occasionally

2. Meanwhile get all your other ingredients ready
Line a 8" square pan with parchment paper, mix salt and cinnamon together in a small dish

3. Once Apple cider is reduced, stir in the sugars, butter and cream.  Cook over medium high heat until a thermometer reads 252 degrees.

4. Immediately remove from heat and stir in salt/cinnamon mixture. Poor caramel into prepared pan and let cool completely before cutting and wrapping in wax paper.

5. Keep caramels in an airtight container.

Black Licorice Caramels

They are just the best. ever!  The recipe comes from a combination of my cookbook called Chocolates And Confections by Peter P. Greweling, and a number of other recipes..

Ingredients

• 1/2 cup (4 ounces) water
• 2 cups (1 pound) sugar
• 1 can (14 ounce) sweetened condensed milk
• 1 cup (12 ounces) light corn syrup
• 1 1/2 sticks butter, unsalted, soft
• 2 teaspoons anise extract
• 1/2 teaspoon black food coloring paste
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions

1. Lightly butter a 9X13-inch pan and set aside.
2. In a heavy-bottomed 4-quart saucepan, combine the water, sugar, condensed milk, corn syrup, and butter. Bring the mixture to a boil over medium heat, stirring constantly with a heat-resistant rubber spatula. 
3. Continue stirring gently while the mixture boils and cooks, until the caramels reach 245  degrees F. (this is a good estimation of the required temperature, but start testing the caramel when the thermometer reads 240 degrees F. * to test the caramel, spoon a small sample of the caramel into ice water, allow to cool for several seconds, then remove from water... the cooled caramel should from a soft, malleable ball when rolled between your fingers.
4. Remove the pot from the heat and stir in the anise extract, food coloring, vanilla extract and salt. Pour the caramels into the prepared pan and allow to cool completely to room temperature, at least 2 hours.
5. When cool, remove the sheet of caramels from the pan. Cut the caramels into pieces. Wrap each caramel square in a bit of wax paper or celophane, twisting the ends to secure