The classic fairground caramel apple is historically an over the top, sugary mess where the flavor is usually dominated by the caramel. In this simple but yummy recipe, the caramel is used sparingly as an extra added bonus to the crisp, healthy and flavorful star of this dish…THE APPLE!
3 Apples of different varieties (Honey Crisp, Fuji and Granny Smith)
1 packed cup brown sugar
1/2 cup half & half (can use milk for lower fat version)
4 tablespoons butter
1 tablespoon vanilla extract
A pinch of salt (sea, kosher or a specialty variety like Hawaiian would be great)
Mix the brown sugar, half-and-half/milk and butter in a saucepan over medium-low heat. Cook while whisking gently, until it gets smooth. Add the vanilla and cook another minute. When it’s reached the proper sauce-like viscosity, turn off the heat, cool slightly and pour the sauce into a bowl.
Core and then slice each of the apples in half. Then cut each of the halves into three or four slices. Roll and slice the lemon and then sprinkle some of the juice onto the apples, preventing them from browning (and also adding a slight tartness to the flavor profile.)
Arrange the apples on a plate and using a spoon, drizzle the caramel onto the apples. Don’t over do it! Finish the apples and caramel off with just a sprinkle of whatever salt you are using and serve. Enjoy!