Caramel apples
Description
For the dessert, you'll need an apple with firm flesh and thin skin. If the apple's flesh is mealy, the apple slices will likely turn into a "mush" during caramelization. Should you peel the apple or not? Personally, I prefer choosing apples with thin skin, in which case peeling isn't necessary. The skin not only softens during frying but also helps the slices retain an attractive appearance. Let's begin.
Instructions
- 1
Step 1
Prepare the ingredients. Ice cream will be used for serving caramel apples, so you can put it in the freezer for now.
- 2
Step 2
Cut the apple into 8 pieces, remove the core.
- 3
Step 3
Roll the apples in sugar, pressing it in slightly.
- 4
Step 4
Heat the skillet and melt the butter.
- 5
Step 5
Place the apples and caramelize them on both sides until golden brown.
- 6
Step 6
The caramel apples are ready. As you lift them, you'll see thin threads of caramel stretching.
- 7
Step 7
Transfer the apples to a plate and pour the caramel sauce over the top. Place a scoop of ice cream on the side or on top, and garnish with a sprig of mint.