• Lightly grease an 8x8-inch baking pan. Line with parchment paper leaving plenty of overhang on opposite sides to create a sling. Set aside.

To make the boiled cider:

• Pour the apple cider into a large, heavy-bottom deep saucepan. Cook over medium-high heat and bring to a boil. Watch the saucepan carefully to make sure it doesn’t boil over. The apple cider bubbles up quickly but will settle down after about 5 minutes of boiling. Boil until the cider is reduced to ½ cup. May be made ahead of time and refrigerated until needed.

To make the caramels:

• In a large, heavy-bottom, deep saucepan, combine the heavy cream, corn syrup, sugar, butter, and reduced cider. Heat on high, stirring constantly, until the mixture comes to a boil and the sugar is dissolved. Reduce the heat to medium-high and cook, without stirring, until the caramel reaches 250°F on a candy thermometer. This can take between 20 to 30 minutes.
• Remove from the heat and add the salt, cinnamon and nutmeg. Stir well to combine then carefully pour into the prepared pan. Allow the caramel to set overnight, or at least 12 to 18 hours. Cut into 1 ½-inch by ½-inch pieces. If using, sprinkle the caramels with a few granules of sea salt before wrapping in individual pieces.
• To wrap individually, cut parchment or wax paper into 4 ½-inch squares. Once cut the caramels will need to be wrapped or they will spread a little. These are semi-soft caramels when cooked to 248° - 250°F. To prevent spreading in the pan, refrigerate the mixture once cut, especially if not wrapping each caramel.