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1
For the dipping sauce: Because the caramel takes a little while to cook, start by placing the sugar in a large, heavy skillet.
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2
Heat the sugar over medium heat, stirring with a fork until it begins to melt.
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3
Once it is melted, stop stirring.
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4
Cook the sauce, giving the skillet a swirl every now and again, so the sugar melts evenly.
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5
Cook until it is dark amber in color, and then remove from the heat.
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6
Keep an eye on the sugar because it can go from dark amber to burnt in a blink.
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7
Put an oven mitt on the hand you will be using to stir in the ingredients and stand back to avoid splattering.
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8
Using a wooden spoon, stir in the butter, 2 tablespoons water, the bourbon, vinegar and salt and cook over low heat, stirring to incorporate all the ingredients and scraping up all the caramel from the bottom of the pan.
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9
Add the cream, bring to a boil and allow to cook for 1 to 2 minutes, stirring, and then remove from heat.
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10
Allow to cool slightly.
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11
For the beignets: Set the oven rack in the middle of the oven and preheat the oven to 300 degrees F. Heat the oil in a medium heavy-bottomed pot over medium-high heat to 375 degrees F.
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12
In a small bowl, beat the egg with a fork, stir in the sparkling cider and 1 tablespoon oil until nice and foamy.
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13
Cook's Note: Make sure you use a sparkling cider-it makes the batter lighter and fluffier.
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14
In a large, shallow bowl, stir together the 1 1/4 cups flour and cinnamon if using.
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15
Make a well in the center of the flour (similar to the way you would if you were making pasta).
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16
Pour the cider mixture into the center of the well.
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17
Stir in a circular motion, with the fork slowly dragging in and incorporating the flour.
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18
Stir until a lumpy batter forms.
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19
Put the remaining 1/2 cup flour in a plate or pan.
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20
Working in batches of 3, dredge the apple rings in the flour, shaking off the excess, and then dip in the batter to coat, letting the excess drip off.
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21
Carefully slip the rings into the hot oil and fry, gently turning over once with a slotted spoon, until golden brown on both sides, about 2 minutes total per batch.
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22
Lay the beignets on a paper towel-lined plate to drain the excess oil.
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23
Transfer to a cookie sheet and keep warm in the oven.
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24
Return the oil to 375 degrees F between batches.
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25
Just before serving, dust the warm beignets with confectioners' sugar.
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26
Make sure the butter bourbon dipping sauce is warm, then drizzle over the top and serve more on the side.
