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Salted caramel apples
Salted caramel apples
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Elevate the traditional toffee apple with a sophisticated twist for a stunning autumn dessert at your dinner party.
Ingredients:
  • 8 small gala or red delicious apples
  • 185ml cream
  • 2.20 gm vanilla extract
  • 60g butter
  • 175g golden syrup
  • 220g caster sugar
  • Honeycomb crunch, (see related recipe) to serve
Instructions:
  • Wash apples in warm water to remove wax and enhance caramel adhesion. Pierce each apple through the core with a sturdy metal skewer. Set aside.
  • In a saucepan over low heat, combine cream, vanilla, 30g butter, and 1/2 teaspoon sea salt. Stir and cook for 2-3 minutes.
  • In a separate saucepan, melt golden syrup and sugar over low heat until a golden caramel forms by swirling the pan for 2-3 minutes. Slowly pour in the cream mixture (expect bubbling) and simmer for 5 minutes until thick and smooth. Stir in remaining 30g butter until glossy and thickened.
  • Swirl each apple in the caramel using the skewer, then place on a wire rack over a baking tray. Sprinkle with sea salt and let stand for 15 minutes. Serve with honeycomb crunch.

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