#1 Boil apple cider on medium heat on the stove and reduce to a simmer until thick and syrup like – should take about 45 minutes #2 Remove from the heat and add butter, heavy cream, granulated sugar and brown sugar #3 Place back on the stove and bring to a boil. Use a candy thermometer to boil until the mixture reaches 252 degrees fahrenheit. Do not stir #4 Remove from heat. Mix cinnamon. Fold until creamy and smooth #5 Pour caramel into a loaf pan lined with parchment paper. Set in fridge for an hour #6 Remove from fridge. Sprinkle with flaky salt and use a knife to cut into squares