Salted Caramel Apple Sundaes
Move over taffy apples. Fall-inspired Salted Caramel Apple Sundaes are loaded with sweet seasonal apples, brown sugar, cinnamon and vanilla ice cream topped with homemade caramel sauce and a sprinkle of sea salt.
Makes: 8 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Ingredients
For the Salted Caramel:
- 2 cups granulated sugar
- 2 cups heavy cream
- 2 teaspoons coarse sea salt
For the Sundaes:
- 3 large Honeycrisp apples, cored and sliced into ½-inch wedges
- 6 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 2 teaspoon cinnamon
- 4 cups vanilla ice cream
- Coarse sea salt, for serving
Instructions
- For the caramel: In a large saucepan, mix the sugar with just enough water to achieve a wet sand-like consistency (about ⅓ cup). Bring to a boil over medium-high heat without stirring. Use a pastry brush to periodically wipe down the sides to remove any sugar crystals.
- Meanwhile, in a small saucepan, warm the cream over medium-high heat until steaming but not boiling, about 3 minutes.
- Continue boiling the sugar mixture until it turns an amber color, about 10 minutes. Turn the heat off and slowly whisk in the hot cream until caramel is smooth, about 3 to 5 minutes. Stir in the salt, then set aside to cool.
- For the sundaes: Preheat oven to 350 degrees with the rack in the center position. Line a rimmed baking sheet with parchment paper, then arrange apple slices on top in a single layer. Set aside.
- In a small saucepan, combine the butter, brown sugar and cinnamon. Cook over medium-low heat, stirring occasionally, until sugar dissolves, about 5 to 6 minutes.
- Using a pastry brush, coat both sides of the apples with the cinnamon sugar mixture, then bake until tender, about 20 minutes. Set aside to cool.
- Fill 8 sundae cups with about ¼ cup of ice cream each. Layer each sundae with apples, caramel sauce and another ¼ cup ice cream. Finish with another layer of apples and caramel sauce and a sprinkle of sea salt on top. Serve immediately.
Tips & Notes
- Timing is important when making homemade caramel. Both the cream and the sugar need to be hot when they are combined.
- Store any leftover caramel sauce in the refrigerator and let it come to room temperature before serving.
Nutrition Information
Serving size: 1 sundae|Calories: 455|Sugar: 51g|Sodium: 291mg|Fat: 27g|Saturated fat: 16g|Carbohydrates: 55g|Fiber: 2g|Protein: 3g|Cholesterol: 102mg|
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