Salted caramel has been one of the hottest food trends this past year; why not bring that delicious sweet and salty to a classic caramel apple? The sweet, crisp juiciness of the apples make the perfect ballast to rich caramel and crunchy sea salt; starting with Werther’s chewy caramels, these are also quick to make, and fun for kids to help – make sure they’re sparing with the sprinkle of sea salt, and add it quickly, before the caramel sets.
Start with unwrapped caramels – small hands make easy work of this part – and add cream (or even water) until the mixture is smooth and dippable. If it solidifies as you’re coating your apples, rewarm it, adding a little more liquid if needed.
Bagged apples tend to be smaller than those you buy from the bins at the grocery store – they make better caramel apples, easier to handle and less caramel to coat! If you like, jazz up your apples with a sprinkle of chopped salted peanuts instead.
Salted Caramel Apples
5-6 small tart apples
1 158 g pkg. Werther’s Original Chewy Caramels, unwrapped
1/4 cup heavy cream or 3 Tbsp. water
flaky sea salt
Wash and thoroughly dry the apples, and push a wooden or paper stick into the stem end of each.
In a small saucepan or microwave-safe bowl, heat the caramels and cream or water over low heat or in the microwave, stirring occasionally, until melted and smooth. Stir in a pinch of sea salt.
Dip each apple into the caramel mixture, turning to coat, and let the excess drip off before setting them stick-up on a piece of waxed or parchment paper. Sprinkle lightly with sea salt before the caramel sets. Makes 5-6 caramel apples; recipe can be easily doubled.