Caramel Apple Syrup

Ingredients:

• 1 cup Ginger Evans Granulated White Sugar
• 1 cup Apple Cider
• 1/4 cup Water
• 1 tsp. Marcum Vanilla Extract
• 1/4 tsp. Marcum Cinnamon
• Marcum Salt, as needed

Directions:

1. Combine sugar and water in a medium saucepan. Heat over medium heat until sugar dissolves and turns a deep amber color. Do not stir; swirl pan as needed.
2. Carefully add apple cider. Stir until dissolved completely.
3. Simmer 5 to 10 minutes to concentrate flavors and slightly thicken syrup.
4. Remove saucepan from heat. Stir in vanilla extract, cinnamon, and salt.
5. Cool completely. Transfer syrup to an airtight bottle or container.
6. Refrigerate until ready to use.

Recipe tips:

• Add 1 to 2 Tbsp. syrup to 8 to 12 oz. coffee.
• Drizzle over ice cream, pancakes, or baked apples.
• Increase cinnamon to 1/2 tsp and add a pinch of nutmeg.
• Store refrigerated syrup for up to 2 weeks.