When the temperatures drop and the leaves start to fall from the trees, around the time I am buying my kids pumpkins I start to crave a really good caramel apple. I get the hankering about once a year, but when I get it, I have to have one (or two). The secret to great caramel apples is the sweet to tart ratio therefore I prefer Granny Smith apples because they are the most tart which plays off the sweet caramel well. And since salted caramel is so hot right now (and I love it) I just had to add a little Himalayan salt. Besides, I recently bought a giant bottle at Costco. It’s the only pink thing in my house of men. So I came up with a really easy Himalayan salted caramel apples recipe.
Keep in mind, I am a good cook, but am not a great baker. It’s something I freely admit. If you have seen my baking you will see why. I have no patience and like to tinker with recipes which works when cooking but not baking. The only exception is my Easy To Make Apple Cake With Caramel Sauce recipe which you basically can’t mess up. It’s always delicious and that’s because you load it with caramel sauce! It’s a crowd pleaser.
Admittedly these caramel apples became slightly burnt. It just happened because I took my eyes off the stove for a few minutes. But you know what? They tasted fantastic. So for once my cooking mistake turned out to be a good thing.
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Easy Himalayan Salted Caramel Apples
How to make Easy Himalayan Salted Caramel Apples
Easy Himalyan Salted Caramel Apples
I love burnt caramel flavor and while I did not intend the caramel to be burnt, the added flavor was amazing.
- 6 small Granny Smith apples
- 1 bag caramels
- 2 tbsp water
- 1 tsp Himalayan salt
- 6 wodden popsicle sticks
- wax papper
Wash and dry Granny Smith apples
Place Popsicle stick inside the apple near the stem
Lay wax paper over a plate and lightly coat with butter
Unwrap all the caramels and place in sauce pan
Add 2 tablespoons of water
Add 1 teaspoon Himalayan salt
Let the caramel melt and start to get a dark brown, and bubble
Cool the sauce down slightly and start rolling apples in the sauce and spoon on more so apples are completely covered
Place coated apples on wax paper
Refrigerate for at least one hour before serving
The caramel will be extremely hot so if you have little ones helping you please don't let them spoon the sauce on the apples.
I hope you enjoy these Easy Himalayan Salted Caramel Apples as much as my family and I did. The kids really loved them!
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