Homemade Caramel Apple Sauce
Prep time: 
Cook time: 
Total time: 
For the apple puree:
  • 320g apple cubes (about 2 large apples, peeled, cored and cubed)
  • pinch of ground cinnamon
  • 2 tablespoon of water
For the caramel:
  • 80g (or ⅓ cup + 1 tablespoon) granulated sugar
  • 2 tablespoon of water
  • 50ml (or 3 tablespoons + 1 teaspoon) whipping cream
  • 40g (or 2 tablespoons + 2½ teaspoons) unsalted butter, cubed
First, make the unsweetened apple puree:
  1. Combine the apples, cinnamon and water in a medium-sized pan. Cover and place on the stove over medium-high heat, until the water is cooking. Reduce heat to low and cook the apples for 15 minutes, or until tender.
  2. Remove the lid and cook the apples for another 20 minutes, or until most of the water has evaporated and the apples look quite dry.
  3. Remove from the heat and process with a stick blender to a fine puree. You should have about 200g (or ¾ cup + 1½ teaspoons) of puree. Set aside until needed.
Proceed with the caramel:
  1. Add the sugar and the water to a medium-sized, light-colored saucepan. The light color of the saucepan makes it easy to monitor the color of the caramel as it cooks. Heat over low heat, stirring with a metal spoon until the sugar has dissolved.
  2. Crank up the heat to medium-high and cook to a golden caramel. Don't stir it at this point. The syrup will first start to caramelize at the edge of the pan. Once this happens, you can gently whisk the caramel to get an even color.
  3. Once you're happy with the color of the caramel, turn the heat down and drizzle in the cream, whisking continuously. The caramel will sizzle and bubble once you add the butter. This is normal.
  4. Whisk gently and crank up the heat to medium-high again. Add the cubes of butter and whisk to incorporate. Once all the butter has been added, turn the heat down, stop whisking and allow to gently cook for 1 minute.
  5. Remove from the heat and whisk in the apple puree. Allow the caramel to cool slightly. Serve warm or pour the caramel into a heatproof container, such as a clean jar, and allow it to cool to room temperature. The caramel will keep, covered in the fridge, for about 1 week, although the color may change.
Recipe by The Tough Cookie at https://thetoughcookie.com/2015/10/02/homemade-caramel-apple-sauce/