Cinnamon Apple Beignets with Caramel Sauce

**Prepare the Dough (10 minutes):** In a medium saucepan, combine milk, 1/2 cup apple cider, cubed butter, Stevia In The Raw®, and 1/2 teaspoon salt. Bring to a rolling boil over medium heat, stirring occasionally.

**Incorporate Flour and Cinnamon (5 minutes):** Remove from heat and immediately add flour and 1 teaspoon cinnamon. Stir vigorously with a wooden spoon until the mixture forms a smooth dough that pulls away from the sides of the pan.

**Cool and Add Eggs (15 minutes):** Transfer the dough to a bowl or the bowl of a stand mixer. Let cool for about 10 minutes, stirring occasionally to release steam. Add the eggs one at a time, mixing well after each addition until fully incorporated. The dough should be smooth and shiny.

**Add Apples (2 minutes):** Gently fold in the diced Granny Smith apple until evenly distributed throughout the dough. Set aside.

**Make the Caramel Sauce (15 minutes):** In a small saucepan, combine Turbinado Sugar, Stevia In The Raw®, and water. Cook over medium-high heat, stirring until the sugar dissolves. Increase the heat to high and cook without stirring, swirling the pan occasionally, until the syrup turns a deep amber color.

**Finish the Caramel (5 minutes):** Remove the saucepan from the heat and carefully pour in 1/3 cup apple cider. Stir until the caramel is smooth. If the caramel is too thin, simmer over low heat to reduce until it reaches your desired consistency. Stir in vanilla extract and 1/2 teaspoon salt. Set aside to cool slightly.

**Heat the Oil (10 minutes):** In a large, heavy-bottomed pot or deep skillet, heat the vegetable oil to 365°F (185°C) using a thermometer to ensure accurate temperature.

**Fry the Beignets (15-20 minutes):** Carefully drop tablespoons of dough into the hot oil, working in batches of about 6-8 beignets at a time to avoid overcrowding. Fry for 2-3 minutes per side, until golden brown and puffed up.

**Drain and Cool (5 minutes):** Remove the fried beignets with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

**Serve (2 minutes):** Drizzle the warm beignets generously with homemade caramel sauce and sprinkle with ground cinnamon before serving. Enjoy immediately!