Apple Cider Caramels

From book

Ingredients

1.	Place apple juice in a heavy bottomed pan and bring to the boil. Simmer until you have a thick dark syrup and only 80ml remains
2.	Line a 9" square baking tin with greaseproof paper, hanging excess over the edges
3.	Mix together the salt and cinnamon and set aside
4.	Once the apple juice is reduced, take off the heat and add the butter, sugar and cream
5.	Place back on the heat with a sugar thermometer and boil until the temperature reaches 252º F / 122º C or Hard Ball stage
6.	Remove the caramel from the heat and stir in the salt-cinnamon mixture
7.	Let it sit at room temperature for at least 2 hours to cool and firm
8.	Use the greaseproof paper to lift from the pan and transfer to a cutting board
9.	Using a pizza cutter or sharp knife, cut the caramel into 1" squares, greasing the blade with spray oil when necessary
10.	Wrap the caramels in squares of waxed paper and store in an airtight container for about 2 weeks