Hot Caramel Apple Cider

161

Ingredients

2 cups Imperial Sugar Extra Fine Granulated Sugar
1/2 cup corn syrup
1/2 cup water
1 teaspoon sea salt
1/2 cup (1 stick) unsalted butter
1 1/3 cups heavy cream
2 tablespoons vanilla extract
2 quarts apple cider
4 cinnamon sticks
12 whole cloves
2 strips orange zest
Whipped cream

Directions

In large pan, over medium high heat, combine sugar, corn syrup water and salt. Stir until sugar is dissolved and the mixture is bubbling. STOP stirring.
Allow to cook until sugar mixture starts to turn a dark amber color and smells of caramel. Be careful it can switch from caramel to burnt sugar quickly so don’t leave its side!
As soon as it is a dark amber color, remove from heat and add butter. It will hiss and steam, stir quickly until butter is incorporated. Add cream and stir quickly until that too is mixed in thoroughly. Stir in vanilla.
Remove 1/3 cup of caramel and set aside. In pot of caramel, add cider, cinnamon sticks, cloves and orange zest. Stir and heat until steamy.
Ladle in to cups (being careful to take out cloves and cinnamon and zest first). Top each cup of cider with whipped cream and a drizzle of reserved caramel.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Carrie Fields @fieldsofcake.

Rate & Review

Gerry Speirs

May 18, 2014

I could have drunk two pitchers of this! I can't wait to start making it when fall comes around. It'd be great for taking in a thermos to parades and outdoor events when it's chilly.

Sidra de Manzana con Caramelo Caliente

161

Ingredientes

2 tazas de mantequilla sin sal, suave Imperial Sugar Azúcar Granulada Extra Fina
1/2 taza jarabe de maíz
1/2 taza de agua
1 cucharadita sal de mesa
1/2 taza mantequilla sin sal
1 1/3 taza crema espesa
2 cucharadas extract de vainilla
2 cuartos galón de sidra de manzana
4 palitos canela
12 clavos enteros
2 tiras cáscara de naranja
crema batida

Direcciones

En una cacerola grande, a fuego medio alto, combine el azúcar, jarabe de maíz, agua y sal. Revuelva hasta que el azúcar se disuelva y que la mezcla esté burbujeando. DEJE de revolver.
Deje cocer hasta que la mezcla de azúcar adquiera un color ámbar oscuro y huela a caramelo. Tenga cuidado porque puede pasar muy rápidamente de caramelo a azúcar quemada, ¡así que no deje de atenderlo!
Tan pronto como adquiera el color ámbar oscuro, retire del fuego y agregue la mantequilla. La mantequilla silbara y formará vapor; revuelva rápidamente hasta que se incorpore. Agregue la crema y revuelva rápidamente hasta que ésta también se mezcle completamente. Incorpore la vainilla.
Retire 1/3 taza de caramelo y ponga a un lado. En la cacerola de caramelo, agregue la sidra, los palitos de canela, los clavos y la piel de naranja. Agite y caliente hasta que esté humeante.
Sirva en las tazas (teniendo cuidado de quitar antes los clavos, la canela y la piel de naranja). Cubra cada taza de sidra con crema batida y un chorrito del caramelo puesto de lado.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Carrie Fields @fieldsofcake.

Calificar y Reseñar

Gerry Speirs

May 18, 2014

I could have drunk two pitchers of this! I can't wait to start making it when fall comes around. It'd be great for taking in a thermos to parades and outdoor events when it's chilly.