How thick does the cider get when it cooks down to caramel? I am making 2 pies, so have reduced two quarts of unfiltered cider down to about a cup of liquid. The liquid is dark and thicker, but still liquid. Does it firm up as it cools?
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You can reduce it until it gets quite thick, and yes it will get even thicker (almost jelly-ish) as it cools.
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