SALTED CARAMEL APPLES

SALTED CARAMEL APPLES - LAUREN KELPHello party people! I know everyone is gearing up for the holiday season, but we are still enjoying this gorgeous Fall weather here in Chicago. It’s beyond rare that we don’t have snow on the ground at this point in time, so I am basking in all the “light jacket” glory.

Our fabulous Food Contributor Constance must have taken my Fall musings to heart as she whipped up the most gorgeous salted caramel apples the universe has ever seen. Just in time for Thanksgiving, Friendsgiving, and all those potlucks you are about to attend.

Dip, serve, and repeat – that’s what I say! For the perfect shareable dessert, put in the refrigerator for a few minutes so the caramel hardens and cut into easy to serve slices.

SALTED CARAMEL APPLES - LAUREN KELP

INGREDIENTS:

– 2 cups granulated sugar
-12 tablespoons unsalted butter, diced into 1-inch cubes
-1 cup heavy cream
-3 teaspoons of SEE SALT

SALTED CARAMEL APPLES - LAUREN KELPINSTRUCTIONS:

– In a semi-deep non-stick pot, heat sugar over medium high heat, stirring often.
-The sugar will soon start to clump together. This is ok and what it is supposed to do!
-The sugar will soon start to break down into a liquid and you’ll want to switch to a whisk to get rid of the clumps.
-Once the sugar is in liquid form, you’ll want to continue stirring for about 2 minutes.
-Carefully add the butter. The mixture will hiss and splatter a bit. Continue stirring until all the butter has melted.
-Once the butter has melted, CAREFULLY add the heavy cream. Since the heavy cream will be cold, your mixture will bubble and splatter a bit as well. Stir the mixture then let boil for 3 minutes.
-Remove from heat, stir in the SEE SALT, and let completely cool before you pour it into any jars.
-Store in the refrigerator and warm up slightly to drizzle or use for desserts.

SALTED CARAMEL APPLES - LAUREN KELP

Recipe by Table for Two.


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