Tuesday, October 9, 2012

Caramel Apples with Sea Salt

I discovered such a cool trick. I've always wanted to make caramel apples at home because they are A) delicious B) very New England fall and C) so darn cute but the thought of stirring a pot of molten hot caramel while holding a very curious two year old did not sound so appealing. Making caramel at home is intimidating and I always imagined it turning into a burnt sugar nightmare.

So here is the trick - simply melt your favorite caramel candies with a little water and ta da fool proof caramel sauce! Of course my mind immediately jumped to melting all our future Halloween candy just to roll red apples in. Peanut butter cup apple anyone? Yeah, probably too much.

Caramel Apples with Sea Salt
makes 4 apples, simply double for more

8 ounces caramel candies
scant 1/4 cup water
4 small apples (I used Gala)
4 wooden sticks
sea salt

I wanted to make grown-up caramel apples and knew sea salt was just the thing. Caramel and salt is a classic combination and one that we love at our house. They were totally delicious.

1. Combine caramel candies and water in a small sauce pan over medium-low heat. Let melt, slowly, stirring occasionally. This will take about 10 minutes. It is helpful to use a whisk at the end to break the last pieces down.

2. While caramel is melting, line a baking sheet with parchment paper and firmly stick wooden skewers into the apples.

3. When caramel is ready, slowly dip each apple into sauce and rotate to coat. Lift apple up and continue to rotate above the pot so excess sauce falls in while caramel sets up. Place apple on baking sheet and sprinkle with sea salt. Repeat with all the apples.

4. Place baking sheet of apples in the refrigerator for an hour to fully set. DIG IN.


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