Salted Caramel Apples for Bonfire Night

By Claudia Anton

It’s the spooky season so these apples fit right in with all things dark and creepy.

Twig spiked red apples are dipped into an apple cider vinegar infused butter caramel that is crunchy, sticky and glossy. One to tease with the delicious work of biting into the caramel to get to the tart and juicy apple beneath (not for the frail of tooth).

A sprinkle of sea salt creates a delicious balance of salty, sweet, bitter and tart.

I loved using and styling with the Derwent Salt Mill in shiny stainless steel, part of the salt and pepper mill set recommended by America’s test kitchen and rated as their favourite.

But back to those apples.

Kitchen Tools Needed:

• Cole and Mason Salt grinder
• A silicon baking mat
• A digital thermometer suitable for sugar work
• One medium sized heavy based saucepan (deep enough for dipping)
• A silicon spatula
• Cleaned and dried apple twigs cut into 15cm lengths and pruned into an angled point on the side that will be spiked into the apple.
• Florist tape
• (alternatively use chopsticks or dowel)
• 8cm square pieces of baking paper to pop the apples on. 

Makes 8-10 caramel apples

Prep:

30 minutes to make the toffee

30 minutes setting time

Difficulty – medium

(and recommended under adult supervision due to handling very hot caramel)

Ingredients: 

• 8-10 small to medium sized unwaxed red apples (such as pink lady)
• 400g white sugar
• 100g liquid glucose
• ¼ teaspoon ground sea salt
• 1 teaspoon vanilla bean paste
• 100ml water
• 2 tablespoons apple cider vinegar
• 300ml pure cream (35% fat) – or thickened cream
• 100g unsalted butter

METHOD

 

1. Wrap florist tape around the bottom of the twigs (if using) reaching up to the same height as the apples.
2. Wash and dry the apples thoroughly, then spike a twig into the stem end until it almost hits the base.
3. Place the sugar, glucose, salt, vanilla, vinegar and water into the saucepan.
4. Heat over low heat to dissolve the sugar, swilling the mix (but not stirring) from time to time. (A pastry brush dipped in cold water can be used to dissolve any sugar grains caught on the side of the saucepan).
5. Meanwhile heat up the cream in the microwave or on the stove and keep it warm.
6. Cut the butter into small cubes.
7. Once the sugar has dissolved, turn up the heat to medium and boil until the caramel reaches 170 deg C on the sugar thermometer.
8. Take it off the heat and slowly stir in the warm cream using a heat proof spatula. Watch out for bubbling and spitting as you do so.
9. Mix until smooth then mix in the butter, cube by cube until it has melted and been incorporated into the caramel.
10. Return the caramel to medium heat and bring it up to 140 degrees C.
11. Turn off the heat and allow the bubbles to subside.
12. Holding them by the stick, dip each apple into the hot toffee, then set onto a silicon mat or square of non-stick baking paper.
13. Sprinkle with a little sea salt.
14. Allow to set for 30 minutes until hard.
15. Enjoy! 

Some tips:

Apples can be stored wrapped in non-stick paper and covered in the fridge but will become a little sticky over time (depending on the level of humidity)