I live in apple country, and this time of year my garage is filled the glorious fruits. Whenever I enter the house, I smile down at the brimming boxes, just happy they are there. It spells f-a-l-l to me…oh, happy fall! And what better thing to do with them than settle in and make caramel apples? Sea salt ones no less?
I stock a hunk of caramel in my pantry. It’s called Peter’s Caramel, and it saves me having to unwrap 100 small squares. I sometimes make my own, but when I don’t have time, this is the perfect solution.
Using a very complicated double boiler system (a metal bowl over a pot filled half way with water), I melt the caramel.
Recruiting help for this part isn’t difficult. Spear the apples with a stick (I use Wilton’s from the baking section at the craft store).
Roll the apples in the caramel, using a spoon to cover the tops. Let the extra spill back into the bowl, and place on a silicone mat or parchment paper on a baking sheet.
If you are sprinkling with sea salt or kosher, work fast (the caramel hardens quicker than you think). As soon as you place the apple on the silicone, or right before if you can handle doing 2 things at once, sprinkle on the sea salt, making sure to get all sides of the apple.
The kids will be indebted forever if you leave all of the extra caramel for them to scoop up and eat.