A lot of things crossed my mind as I was thinking about this challenge. Among them was to do something completely new with the way caramel apples are done while sticking to the traditional ‘apples in caramel’ concept of this recipe.
First off, I wanted the recipe to be about the apple
. The caramel and décor is all there to elevate and enjoy the actual apple. Too many people get carried away with how they go about making the caramel and they forget to pick out top notch apples. In choosing the right kind of apple, you need to rule out the obvious. Red delicious apples are mainly just pretty, very sweet, and not ‘apple’ enough for this dish. Granny Smith apples are too tart and best used in tart baking. So I bought a Gala, Braeburn, Cortland, Golden Delicious, and Fuji to taste and decide which would be best with caramel on top. Braeburn
– mild, a little tart, dryGolden Delicious
– very similar to the Red Delicious, but yummier. Honeycrisp
– best apple in the world, but couldn’t be found in my local supermarket. Maybe Trader Joe’s?Fuji
– although fresh, it was mushy and blandGala
In the end I picked 2: the Golden Delicious
for its flavor and the Granny Smith
(which I ruled out at first) because I figured that the tartness in contrast with the sweet caramel will make for super experience.
Second, I decided to completely eliminate some features of the typical caramel apple. As far as I know, no one eats the entire apple - especially after a meal. Most people eat a lot of the caramelized outside and throw away the rest. What a waste of apple! And even if people will eat the entire apple, the core of the apple with all of its seeds and so forth is a turn off. So I decided to CORE the apple and cut the rest into slices. That helps for to remove the ‘turn off’ which is the core and its seeds and helps for portion control after a big meal too.
Last, I wanted this to be super easy with simple ingredients that a person can multiply if they need more and also give the dish maker all the décor options they want without limitations. So no ‘making caramel from scratch’ and no large amounts of it that requires a person to keep it boiling in a pot requiring to watch that the temperature doesn’t go over or under. Just simple ‘apples and caramels’.
So I went out and bought caramels. The only ones I could find were from Kraft and they are dairy. So this greatly limits when it can be eaten. Maybe when a parve caramel comes out (or if someone makes their own), this recipe can be made to eat after a meat meal.
So here is the recipe and instructions on how to make this really easy dish. Adiel’s Caramel Apple Slices
1 Granny Smith Apple
~13 caramels per apple
Melt 20 caramels over a small flame until they are stir-able liquid.
Core and cut the apples into slices immediately prior to pouring caramel to the top of the apples. Don’t let the apples turn brown.
Place apple slice on a rack and spoon caramel onto the apple. You can use the drippings for second and third coat on your apple. When done, apply a décor of your choice and let drip dry. Serve only with dairy equipment or meal.
The first time I did this, it was a FLOP (but tasted awesome). The caramel burned and chunks of it could be seen on the slice of apple as in first pic of the dish. The second time around I added 2 tsp of milk (which wasn’t there the first time I made this) and it helped melt the caramel into something creamier and smoother. See second pic where caramel is nice and clean and I added a stick in honor of the Belle’s wishes.
I hope you all learned from my experiences. Good luck on your own!
We are the music makers , and we are the dreamers of the dreams. - Willy Wonka
What the mind can conceive and believe, it can achieve. - Napoleon Hill
Frumkeit without Mentchlichkeit is not Yiddishkeit!