Move Over, Root Beer Float! These Caramel Apple Cider Floats Are Your New Favorite Thing
By Cooking Panda
Consisting of rich apples, bubbly ginger ale, sweet vanilla ice cream, caramel sauce, and a touch of cinnamon and nutmeg, this treat can be enjoyed all throughout the year. Although store bought caramel can also be used. the following recipe for homemade caramel sauce will add a warm, buttery touch to an irresistible dessert. For best results, use fresh apple cider.
- 1 cup ginger ale
- 1/2 cup apple cider
- 1 to 2 scoops vanilla ice cream
- Caramel sauce
- Cinnamon, nutmeg
- 1/4 cup water
- 1 cup sugar
- 1/2 cup (1 stick) butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- pinch of salt
In a large glass, combine the ginger ale and apple cider. Add one or two scoops of vanilla ice cream. Sprinkle with nutmeg and cinnamon and drizzle with caramel sauce. Serve immediately!
In a small, heavy saucepan, slowly combine the sugar and water. To avoid crystallization, make sure not to let any of the mixture splash up onto the sides of the pan.
Stir the mixture gently over low heat until the sugar is dissolved, 6-10 minutes.
Once the sugar is completely dissolved, increase the heat to medium/medium-high and bring the syrup to a boil. Cover the saucepan and let the mixture boil for 2 minutes. Uncover, reduce the heat to medium, and continue to boil until the edges start to turn golden brown. Do not stir the syrup during this step.
Once the syrup is a light golden brown color, gently stir or swirl the pan until the mixture turns a deep amber, caramel color, about 4 to 8 minutes.
Remove from the heat and add butter. Mix well, then blend in heavy cream, vanilla, and pinch of salt.
Serve warm or at room temperature.apple cider floats, caramel sauce, ice cream