Bring the apple cider and sour cherry juice to a boil in a heavy weight pot (if you can’t find cherry, cranberry works well too; just make sure it’s juice, not cocktail). I like to use a 4 quart soup pot that is stainless. The light colored bottom makes it easier to check on my progress. Peel and slice the ginger.

Add to the cider juice mixture.

Reduce until it is about one cup of thick syrup. This takes 40-60 minutes. Meanwhile, line a 9 x 13 inch pan with parchment paper. Set aside. When the syrup is getting close to ready, it will be very bubbly and thick.

Pour into a measuring cup periodically to check how reduced it is. When you’re down to one cup, or just a little less, remove the ginger. Reserve ginger as a delicious candied ginger snack. Return syrup to the pot you reduced it in. Add butter, sugars, and cream.

Return to a boil. Insert a candy thermometer. When it approaches 230° start paying close attention. When candy thermometer reads 242° remove from heat. (Temperature matters a lot! If you let it get too hot, it will form a very hard candy, rather than the soft caramel. But good news, since this recipe has a lot of cream in it, it buys you a little flexibility). Mix in vanilla, salt, cinnamon and cardamom. When you’re sure it’s well mixed, pour into your prepared pan and let cool completely.

This will take at least 2 hours, but overnight is best. Using a paring knife, trim the edges of the large block until it’s a rectangle. If you’re saving them for a rainy day (these will store for two weeks or so) then I like to cut them into small rectangles (about ½ inch x 1 ½ inch).

Cut waxed paper into 2 inch squares. (If you have problems with the candy sticking to the knife, you can oil the knife with vegetable oil in between cuts. I haven’t had to do this though, so you may not have to either.) Wrap the caramels and twist the ends.

Store in the refrigerator. If you’re being fancy and serving these as dessert, cut the caramel into one-inch squares. I like to sprinkle a little Maldon sea salt on the squares for texture and a rounder flavor. Happy Fall!