Combine the cream, corn syrup, sugar, butter, and boiled cider in a 3-quart, heavy-bottom, deep saucepan. Bring the mixture to a boil over high heat, stirring to dissolve the sugar. Reduce to medium-high heat and cook, without stirring, until the mixture reaches 226°F on a candy thermometer. This may take about 20 minutes.

Remove the pan from the heat and stir in the salt and spices.