I need a huge cup of hot chocolate milk and something sweet to go with it... I just came back home from a work-related trip to Singapore.
I heard it was snowing here (Amsterdam)! I took some pictures while we were descending and it looked amazing, but once I came outside it was so cold.
I was thinking of my mini caramel apples that I made for a Red Riding Hood themed dessert table (page 70 of my book). I don’t like big caramel apples, it’s just a bit too much of the sweet stuff and just looking at it makes my teeth fall out, so I made-up a mini version of it.
I used Braeburn apples for this recipe because of the firm, crisp bite and it offers a good balance between sweet and tart. But you can use any apple type of course.
Let’s talk caramel for a while. Do you agree that this sweet and sticky sauce is something super versatile? And you can keep it forever in your fridge and re-heat it whenever it calls out your name. I love it on ice cream, pancakes, over fresh fruit, over cake and the list goes on and on. My first attempt at making caramel was a huge disaster, I wasted a whole package of sugar. Of course I did not gave up and went to the supermarket to get some more sugar. Then after a deep investigation on ‘how to make caramel (sauce)’ I started again, and guess what… with a little help of Gordon Ramsey I managed to make some really good caramel. Mr Ramsey posted a very detailed film on YouTube, which you can find below. His secret: be patient and get a good heavy-based pan.
I hope you will bake some mini caramel apples sometime soon! Let me know if you do so.
For the recipe this is what you’ll need:
Make about 30 mini caramel apples
- 3 Breaburn apples (or whatever type you prefer)
- Cocktail sticks
- Baking paper
For the caramel sauce - according to Gordon Ramsey’s recipe: http://www.bbcgoodfood.com/recipes/8167/caramel-sauce
- 250 gr caster sugar
- 50 gr butter (cut in cubes)
Preparation Caramel sauce
- Poor the sugar into a heavy-based frying pan
- Place over a low-medium heat until the sugar has dissolved. Turn up the heat and swirl the pan from time to time, bubble for 4-5 mins until you have caramel. Keep watching it from burning!
- Take off the heat, then carefully add the butter.
- Leave the sauce to cool, then tip into a squeeze bottle.
Preparation Mini Caramel Apples
- Prepare an oven tray (or something that fits in your fridge) with wax paper on top.
- Peel the apples, cut in bit size pieces and pat them dry with a paper towel.
- Push a stick into each apple piece.
- Dip the apples one by one in the caramel and let the excess caramel drip back off them into the pot.
- Place the dipped apples back onto the cookie sheet and cool for about 10 minutes, and repeat the process again. This way you are sure the apple has a good caramel coating on it.
- Keep in the fridge before serving.
Make sure you have ‘dry’ apples (pat dry them using paper towels). The caramel won’t stick to wet apples!
Never ever try to taste your caramel while making it. It is extremely hot, burns and is painful.
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