
Ease of Preparation: Easy
Yield: 4-6 servings
Ingredients:
- 4-6 small Granny Smith apples, refrigerated until cold
- ½ cup (120 ml) water
- 1 ⅓ cups (255 ml) sugar
- 1 teaspoon (5 ml) kosher salt
- 1 ⅓ cups (255 ml) whipping cream, very cold
- ½ cup (120 ml) candied ginger, chopped
Special equipment:
- 4-6 popsicle sticks
- Silpat non-stick mat
- Candy thermometer
Method:
Skewer the apples with the popsicle sticks, then return them to the refrigerator.
In a saucepan over medium heat, combine the water, sugar, and salt. Stir with a fork to combine and bring the mixture to a boil.
Lower the heat until the mixture is at a gentle simmer and cook until the caramel becomes honey-coloured, 8-9 minutes.
Lower the heat to medium-low and carefully add the cream. The mixture will sputter and foam. Stir constantly with a silicone spatula until the mixture reads 250 F (121 C) on a candy thermometer, 6-7 minutes.
Transfer the caramel sauce to a heatproof bowl and allow to cool until it reads 212 F (100 C)
Dip the cold apples one by one into the caramel, then into the candied ginger to coat. Place the coated apples on a Silpat-lined tray and allow to set for 10-12 minutes.
Serve immediately or refrigerate, allowing the apples to return to room temperature before serving.