Drunken Salted Caramel Apples
Salted Caramel Sauce (recipe follows)
Rum Infused Vanilla Drizzle (recipe follows)
Gala Apples, I find that they work best for this, not too sweet and not too tart!
Salted Caramel Sauce
- 2 cups sugar
- 12 tablespoons unsalted butter, cut into pieces
- 1 cup heavy whipping cream
- 1 tablespoon Fleur de Sel, French flaked sea salt found in specialty stores
Heat the sugar over medium heat, stirring often with a whisk, any clumps that form will melt back into the sauce. Continue cooking until the sugar has reached 350 degrees when tested with a candy thermometer and the sugar has turned a deep amber color. Here is where the kitchen pyrotechnics begin, add the butter all at once and quickly whisk as it will boil up. Remove the pan from the heat and carefully add the cream, it will try and kill you again with awesomely sweet bubbles of sugar, so beware! Mix slowly until the cream has created a smooth sauce, add in the flaked sea salt and you have survived making caramel. Easier than you thought, huh? This can be saved in a sealed Mason jar for up to two weeks, or however long your midnight cravings last.
Rum Infused Vanilla Drizzle
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1 capful of Capt. Morgan's Dark Spiced Rum
- Food coloring, if desired
This is quite possibly the most foolproof recipe I have ever found for vanilla glaze, God bless you, Betty Crocker. Simply mix all the ingredients together in a bowl, adding food coloring if you wish. I suggest one capful of rum, but everyone's different, sometimes the occasion just calls for more...
Now the simplest instructions ever:
Ladle warm caramel sauce over apple until evenly coated
Place in freezer for 10 minutes, then repeat the previous step
Drizzle with vanilla glaze and place in freezer for 10 minutes again
Set it out to thaw and enjoy!