I made [reduced carbs] salted caramel sauce yesterday and added a little of it to pan-browned apples. The result, in my honest opinion, is an improvement on the usual spiced apple butter recipe which I made once before. It pairs very well with toasted challah. If you like apple caramel candy, then this is the apple butter recipe for you.
Salted Caramel Apple Butter
½ cup sugar
2 cups heavy cream
½ teaspoon fine sea salt
4 tablespoons cold butter, cubed
- In a medium stainless steel saucepan, cook sugar on medium-low heat until dark brown in color, do not let burn.
- Add heavy cream gradually and carefully (it will hiss and bubble). Turn heat to low, add salt, and let simmer until the caramelized sugar has dissolved, about 10 minutes.
- Turn off heat and add the butter. Let stand until butter has melted. Stir well until butter is fully incorporated.
- Leave to cool completely.
- Transfer into a squeeze bottle or Mason jar. Keep in refrigerator.
3 large Fuji or Gala apples
2 tablespoons butter
2 tablespoons maple syrup
1 cup salted caramel sauce
- Peel, core, and slice apples. Heat cast iron skillet on medium, add butter, maple syrup, and apples and cook, turning once in a while to evenly brown. When apples are very soft and almost dry, mash with rubber spatula and leave to cool for 5 minutes. Transfer into a measuring cup and blend with a hand blender to a fine paste. Add 1 cup of prepared caramel sauce and mix thoroughly with a rubber spatula. [If you prefer the butter runnier, just add more caramel sauce, 1 tablespoon at a time.] Transfer into a jar. Store in refrigerator until ready to use.