Sea Salted Caramel Apples
Sea Salted Caramel Apples is a side dish that serves 6. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 1030 calories, 6g of protein, and 45g of fat per serving. For $2.82 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up apples, water, granulated sugar, and a few other things to make it today. This recipe is liked by 48 foodies and cooks. Halloween will be even more special with this recipe. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by From Away. Overall, this recipe earns a solid spoonacular score of 47%. Try Salted Caramel Apples, Salted (and Other) Caramel Apples, and Salted Chocolate Caramel Apples for similar recipes.
Servings: 6
Ingredients:
6-8 medium apples
3 tablespoons butter
14 ounces dark chocolate
3 cups granulated sugar
¾ cups minus 2 tablespoons heavy cream
Pink Himalayan sea salt for sprinkling
1 cup water
2 tablespoons Frangelico
Equipment:
sauce pan
frying pan
pot
whisk
baking sheet
candy thermometer
microwave
bowl
Cooking instruction summary:
Wash apples in warm water. Scrub to make sure that you have removed all the wax and residue.In a large saucepan, combine granulated sugar, corn syrup and water. Bring to a boil over medium heat. Once it comes to a boil, watch carefully. It will turn a pale yellow between 10 and 15 minutes into the boil. Once the mixture reaches a deep amber, remove pot from heat. You will want to watch the pan closely once you hit the pale yellow stage, it will darken quickly. If you let it go past the dark amber, stage it could burn. Once it starts to smoke, it is a good indication that you have reached or are just about to reach the perfect amber color.After removing from heat, add the Frangelico, cream and butter to hot mixture. Be very careful as the mixture will hiss and bubble when you add the cold ingredients. Whisk until the butter and cream are thoroughly incorporated. Let caramel sit for 5 minutes to stiffen up just a bit.Poke sticks into the bottom of apples and coat by slowly twirling the apples in the caramel. Place caramel covered apples on a parchment lined cookie sheet. Place in the fridge while you prepare the chocolate.On a microwave safe bowl, place of the dark chocolate. Microwave for 30 seconds, and stir. You are going to temper the chocolate so you will need a candy thermometer. Heat the chocolate in 30 second increments and stir until you reach 115 degrees. Then add the remaining chocolate to the melted chocolate and stir until the temperature of the chocolate drops down to 90 degrees. Dip the caramel covered apples in the chocolate and place on the parchment lined cookie sheet. Sprinkle apples with pink salt and place sheet in the fridge to let apples set. Keep refrigerated for up to three days.
Step by step:
1. Wash apples in warm water. Scrub to make sure that you have removed all the wax and residue.In a large saucepan, combine granulated sugar, corn syrup and water. Bring to a boil over medium heat. Once it comes to a boil, watch carefully. It will turn a pale yellow between 10 and 15 minutes into the boil. Once the mixture reaches a deep amber, remove pot from heat. You will want to watch the pan closely once you hit the pale yellow stage, it will darken quickly. If you let it go past the dark amber, stage it could burn. Once it starts to smoke, it is a good indication that you have reached or are just about to reach the perfect amber color.After removing from heat, add the Frangelico, cream and butter to hot mixture. Be very careful as the mixture will hiss and bubble when you add the cold ingredients.
2. Whisk until the butter and cream are thoroughly incorporated.
3. Let caramel sit for 5 minutes to stiffen up just a bit.Poke sticks into the bottom of apples and coat by slowly twirling the apples in the caramel.
4. Place caramel covered apples on a parchment lined cookie sheet.
5. Place in the fridge while you prepare the chocolate.On a microwave safe bowl, place of the dark chocolate. Microwave for 30 seconds, and stir. You are going to temper the chocolate so you will need a candy thermometer.
6. Heat the chocolate in 30 second increments and stir until you reach 115 degrees. Then add the remaining chocolate to the melted chocolate and stir until the temperature of the chocolate drops down to 90 degrees. Dip the caramel covered apples in the chocolate and place on the parchment lined cookie sheet. Sprinkle apples with pink salt and place sheet in the fridge to let apples set. Keep refrigerated for up to three days.
Nutrition Information:
covered percent of daily need
