Ingredients
2 large green apples
1 cup soft brown sugar
160g, lightly packed
120g butter
cut into cubes
½ cup double cream
Allergy Advice
Contains Dairy
Equipment
- 1 cookie tray
- 1 baking paper
- 1 popsicle sticks
- 1 deep, heavy bottomed saucepan
- 1 metal spoon
Instructions
- Line a cookie tray with baking paper and set aside.
- Quarter and core the apples, then slice each quarter into thirds. Insert a popsicle stick, halfway, into each apple piece. Go through the skin at one end and into the middle of each piece.
- In a deep, heavy bottomed saucepan heat the sugar over medium heat. Using a metal spoon, begin to stir when the sugar first starts to melt and come away from the edge of the saucepan. Continue to stir the sugar until it is all melted.
- Let the sugar sit momentarily until it starts to 'smoke', then add the butter and cream and stir through. It will bubble up at this point, but don’t worry, it will settle down. Remove from heat.
- Work quickly to dip apple slices into the hot caramel mixture and then lay them flat onto the lined tray. If the caramel sets too quickly in the saucepan, simply return it to low heat and stir until thinned out again.
- Place in the fridge for 1 hour or until the caramel has thickened.
Notes
Tip
The caramel on these apples is NOT meant to set hard. It is supposed to be chewy and designed not to stick to little teeth.
Variation
You can use red apples instead of green, or even try this recipe with slices of pear.
