Buttered Caramel-Apple Toddy From: Chef Christopher Koetke, CEC, CCE, HAAC, v.p. of Kendall College School of Culinary Arts in Chicago and the Laureate Universities International Center of Excellence in Culinary Arts. Yield: 4 servings ½ cup sugar ¾ cup water, divided 3 cups fresh apple cider ½ tsp. ground cinnamon 4 oz. dark rum 4 oz. unsalted butter In a medium saucepan over medium-high heat, combine sugar and ¼ cup water. Cook without ...

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