RISE AND SHINE KAUT43 OKC
It’s FALL…. Apples are all over the place, and salted caramel is my craving. Toss all of that around, have a few kids over, and knock out something refreshing, creamy, seasonal, and delicious! My Caramel Apple Floats with Homemade Salted Caramel! Take that, Pinterest!
For The Salted Caramel
1 cup granulated sugar
1/4 cup cold water
1 teaspoon fresh lemon juice*
1/2 cup heavy whipping cream, heated
3 tablespoons of unsalted butter
A good pinch of Kosher salt
In a heavy bottom saucepan, add the sugar, cold water, and lemon juice. Give the mixture a stir and turn on the heat. * For those wondering why lemon juice: It’s an old chef tick I learned from a French pastry chef. In some recipes but not all using a caramel, add a little lemon juice to prevent crystallization when cooking sugar to a caramel. A little lemon works GREAT with the recipe and is actually not that noticeable.
Bring to a simmer without stirring… just let it do its thing. When the mixture begins to turn a medium amber color, remove from the heat and allow the carryover cooking process to deepen the color to a nice caramel amber color. Slowly pour in and mix your heated heavy cream. It will bubble and splatter so do this slowly. Mix until combined. Add the butter and kosher salt, then mix in. Let cool for a bit and pour into a container that can be sealed. Store in the fridge up to 2 weeks.
For The Caramel Apple Floats
Pure Apple Cider, chilled
“Ginger-Beer” (non-alcohol, like Root-Beer) or Ginger Ale, chilled
Caramel Ice Cream or Vanilla Ice Cream
Homemade Salted Caramel Sauce
Apples for garnishing
In Ice cold mugs add a good scoop or two of your ice cream… caramel or vanilla. Pour in the apple cider until it just covers the ice cream. Add another scoop of ice cream, along with a pinch of More Than Pumpkin Pie Spice and a good drizzle of Caramel. Pour in the Ginger-Beer or Ginger Ale to the frothy top of your glass. Add a slice of apple, and another heavy drizzle of caramel sauce and straw. Dig in and Happy Autumn!!