Apple Beignets with Caramel Sauce

By KDudek88

Ingredients

• Apple Beignets:
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 8 cups vegetable oil
• 4-8 apples, peeled, cored, and sliced
• 3 cups flour
• 3 tsp baking powder
• 1/2 tsp salt
• 2 tbsp butter, melted
• 2 large eggs, lightly beaten
• 2 cups sparkling apple cider
• Caramel Sauce:
• 3/4 cup heavy cream
• 1/2 tsp pure vanilla extract
• 1 cup granulated sugar
• 1/4 cup water
• 1 tsp butter

Details

Adapted from blogs.babble.com

Preparation

Step 1

For Apple Beignets:
Fill a medium sized paper bag with granulated sugar, cinnamon, and nutmeg. Set aside. Fill a large, heavy-bottomed pot with oil and set over med-high heat. While oil comes to 350-375 degrees, prepare apple slices and batter.

In a large bowl, whisk together flour, baking soda, and salt. Remove 3/4 cup of the mixture and place in a shallow dish. Set aside. Make a well in the remaining flour mixture and pour eggs, butter and cider into the well. Stir with a fork, slowly incorporating all the flour from the sides of the well.

Working with two slices of apple at a time, dredge them in the reserved flour mixture and tap off excess. Dip in batter and carefully lower into the hot oil. Use a slotted spoon and cook the beignets for up to 2 minutes on each side. Remove from oil when both sides are cooked and golden brown. Place beignets on paper towels for a minute to cool slightly, then transfer one at a time, and gently shake in the paper bag filled with sugar and spices. Serve with caramel sauce.

For Caramel Sauce:
Measure out cream into a liquid measuring cup. Stir in vanilla and set aside within an easy reach of the stove.

Stir sugar and water in a medium pot with tall sides. Set over medium-high heat. As the sugar dissolves and begins to boil, you may swirl the pot to mix the boiling sugar water. DO NOT STIR WITH A SPOON. As the sugar syrup boils, watch very carefully for the color to change; you'll be looking for a warm, amber color. Don't let it get any darker.

As soon as it turns the proper amber color, pull the pot of the heat. Whisk in the butter and then pour in the vanilla-cream mixture. It will now bubble. Whisk briskly. The caramel with start to solidify but keep whisking. Put the pot of caramel over low heat and whisk carefully for a minute or two or until smooth. Pour into a heat-proof jar and allow to cool.