Apple Sundaes With Cider Caramel Sauce Recipes

CARAMEL APPLE SUNDAE

Steps:

• Add 2 tablespoons of the butter to a skillet and melt over medium-high heat. Add the apples and saute for 5 minutes. Remove to a plate and set aside.
• In the same skillet over medium heat, add the brown sugar and the remaining stick of butter. Stir it around until the butter melts and the sugar dissolves, then pour in the cream. Stir it around and let it bubble up and thicken for about a minute. Turn the heat to low and add the apples back to the skillet. Sprinkle in the cinnamon, stir the mixture and let it thicken for another 1 to 2 minutes.
• Spoon big scoops of vanilla ice cream into sundae glasses and drizzle over the caramel apple sauce.

APPLE SUNDAES WITH CIDER CARAMEL SAUCE

Steps:

• Preheat oven to 400 degrees. Stir together both sugars, butter, and vinegar until well combined. Spread mixture evenly in the bottom of a 9-by-13-inch baking dish.
• Peel and core apples, then slice into 3/4-inch-thick rounds. Toss with cinnamon, ginger, and salt in a bowl. Place on top of sugar mixture in a single layer, overlapping slightly if needed. Cover with parchment-lined foil and bake until just beginning to soften and bubble, 20 to 25 minutes. Spoon sauce over apples, and increase heat to 450 degrees. Continue to bake, uncovered, until sauce thickens and apples are soft and brown, about 15 minutes more.
• Divide apples evenly among 4 bowls. Whisk cream into liquid in baking dish to make a caramel sauce. Transfer to a bowl; let cool until thickened slightly, about 10 minutes. Top apples with ice cream, caramel sauce, and cookies; serve.

CINNAMON SUGAR DONUT HOLES WITH APPLE CIDER CARAMEL

Steps:

• Make the apple cider caramel. Bring 1 cup apple cider to a boil over medium-high heat. Reduce heat to medium and continue to simmer until the cider has reduced to 2 tbsp.
• Combine reduced apple cider with ½ cup heavy cream, ½ cup sugar, ¼ cup corn syrup, and 2 tbsp butter in a medium saucepot. Bring to a boil over high heat, then reduce to medium and continue to cook until a candy thermometer reads 230 degrees F. Remove from heat and stir in ½ tsp cinnamon, ⅛ tsp nutmeg, ⅛ tsp allspice, and ⅛ tsp ground ginger. Let cool.
• Preheat frying oil to 350 degrees F.
• Make the batter for the donut holes. Combine 1 ½ cups flour with ¼ cup sugar, 2 tsp baking powder, ½ tsp salt, 1 tsp dry milk powder, 1 tsp cinnamon, and ¼ tsp nutmeg. Beat 1 egg with ½ cup milk and add to the dry mixture along with 2 tbsp melted butter. The batter will be thick.
• Combine 3 tbsp sugar with 1 tbsp cinnamon.
• Scoop about 1-2 tbsp of the batter into the hot oil and fry until golden brown on all sides. Remove the donuts with a slotted spoon and drain the excess oil on a paper towel. Toss the donuts in the cinnamon sugar and repeat with the remaining batter.
• Serve the donuts warm with apple cider caramel.

APPLE CIDER CARAMEL SAUCE

Steps:

• In a medium saucepan set over medium high heat, bring apple cider to a boil. Reduce heat slightly and simmer until reduced to about 1/2 cup, about 10 minutes.
• Add the brown sugar, butter, heavy cream, and cinnamon and simmer for 10-15 minutes until thickened, stirring frequently.
• Remove from heat and stir in vanilla and salt to taste. Use immediately or store in the fridge for up to 2 weeks. Reheat in the microwave.