Heat the Fresh Apple Cider (4 cup) in a 3- or 4-quart pot over medium-high heat. When it reaches a boil, continue to heat for 30-40 minutes until it has reduced to half a cup.
Use two strips of parchment paper to line an 8-inch square pan, crossing the parchment so that the bottom and all sides are covered. You can also use this time to cut wrappers out of wax paper, about 64 four-inch squares.
Stir the cider. When it has reduced to half a cup, you can remove it from the heat.
Remove the pot from the heat and stir in Unsalted Butter (1/2 cup), Granulated Sugar (1 cup), Maple Syrup (1/2 cup), and Heavy Cream (1/3 cup). Attach a candy thermometer to the side of the pot and return to the heat.
Once it reaches 300 degrees F (150 degrees C), quickly mix in the Sea Salt Flakes (2 teaspoon), Ground Cinnamon (1/2 teaspoon), and Ground Cloves (1/4 teaspoon). Cook just a bit longer until the mixture reaches 250 degrees F (120 degrees C). Immediately remove the pot from the heat.
Remove the thermometer and place it in the sink, and pour the caramel into the parchment lined square pan. Allow the caramel to cool until it is room temperature and firm. This will take about two hours.
Once caramel block has cooled, use the parchment sling to lift the block out of the pan and onto a cutting board. Wipe Vegetable Oil (as needed) on both sides of a knife and cut into one-inch wide strips, re-oiling the knife after each cut.
Turn the strips 90 degrees and make perpendicular cuts, essentially cutting the caramels into 1-inch squares.
Wrap each caramel in a four-inch square of waxed paper.
Enjoy! Caramels will store for up to two weeks in an airtight container on the counter.