Advent Day 17: Apple Cider Honey Caramels

Interestingly, the phrase "apple of my eye" was recently discussed at church.  In looking at the origin of the idiom, it actually comes from English (having made its way into the King James version of the Bible), where the original Hebrew in the Bible actually meant "pupil" or "dark part of the eye".  It carried the connotation of hidden depths found within one's eyes.

One’s almsgiving is like a signet ring with the Lord,
    and he will keep a person’s kindness like the apple of his eye.
Afterward he will rise up and repay them,
    and he will bring their recompense on their heads.
Yet to those who repent he grants a return,
    and he encourages those who are losing hope. (Sirach 17:22-24)

In the instance of this recipe, the other references to apples in the Bible are almost all having to do with romance, found most often in the Psalms and Songs of Solomon.  Honey, on the other hand, is often mentioned in the Bible, generally referring to perfection wherever it might be found.  The other ingredients here would be included among "spices" - something precious and valuable.  So thinking about it that way, these caramels would absolutely be a grace granted from you upon unsuspecting hosts as a gift for their hospitality.

APPLE CIDER HONEY CARAMELS

(From The Nerdy Farmwife)

Ingredients

• 1 cup apple cider
• 1 stick of salted butter (1/2 cup)
• 1 cup honey
• 1/4 to 1/2 teaspoon cinnamon (to taste)
• pinch of ground ginger

Directions

1. Pour the apple cider into a heavy duty, deep saucepan. Bring to a boil then add the stick of butter. Continue boiling until butter is melted then stir in the honey, cinnamon, and ginger.
2. Cook until the mixture reaches 255 to 260 degrees F on a candy thermometer, stirring frequently.
3. Pour into a parchment paper lined 8×8 baking pan and let cool.
4. (Quick cleanup tip: Immediately after pouring your candy, place the still-hot saucepan in the sink and fill with warm water to soak.)
5. Lift out the parchment paper and using a pizza cutter or knife, slice into rows and then small squares. If needed for easier cutting, chill the candy for a few minutes in the freezer.
6. Yield: 3 or 4 dozen, depending on how small you cut them.
7. You can either store these in single layers between parchment paper or wrap each one individually in wax paper. For extra kid-friendly fun, decorate with stickers!