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• • • • •
Time
1h00

Dehydrating At Home
These are a modern twist on the classic caramel apple flavour, with
the addition of a little salt. When preparing the caramel, take great
care not to burn yourself, as molten caramel is extremely hot and
sticky, and can cause serious burns. It’s best to have no distractions
when preparing this one.

Yield: 6–8 pieces
Prep time: 45–50 minutes
Drying time: 6–10 hours

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© 2019 Michelle Keogh / Quarto · Reproduced with permission. · Dehydrating at Home: Getting the best from your dehydrator, from fruit leathers to meat jerkies by Michelle Keogh, published by Apple Press (£12.99), is out now. Available at QuartoKnows.com
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  • Step 1

    Prepare the apples by peeling, coring with an apple
    corer and cutting them into 1 cm (½ inch) pieces
    with a sharp knife.

  • Step 2

    Prepare the salted caramel by placing a large,
    heavy-based frying pan over a medium-high heat.
    Once the pan is hot, sprinkle the granulated sugar
    evenly over the surface of the pan. Once the sugar
    has melted, stir it gently with a metal spoon so that
    it colours evenly. Cook the caramel until it is quite
    dark, but not burnt; about 5 minutes.

  • Step 3

    Quickly remove the pan from the heat and add
    the diced apples and salt. Stir the apples through
    the caramel until the mixture has cooled a little.

  • Step 4

    Return the caramel apples to the heat and
    cook gently, until the apples have softened;
    about 10 minutes.

  • Step 5

    Remove from the heat and allow the apples to cool
    for 20 minutes.

  • Step 6

    Place the caramel apples into a food processor or
    blender and process until the mixture is smooth.

  • Step 7

    Spread the fruit purée evenly over dehydrator trays
    lined with non-stick sheets or baking parchment,
    approximately 5 mm (¼ inch) thick and 2.5 cm
    (1 inch) from the edges. Leave the edges slightly
    thicker, as they will dry first and become brittle
    otherwise. Shake the tray lightly from side to side
    to help even out the mixture.

  • Step 8

    Dry at 57˚C (135˚F) for 6 to 10 hours, rotating the
    trays a few times during dehydrating, until the fruit
    is dry to the touch and leathery.

  • Step 9

    While the fruit leather is still warm, peel it from
    the sheets, cut it into 6 to 8 strips, roll them up
    and allow them to cool before wrapping them in
    cling film

  • Step 10

    Store in an airtight container at room
    temperature.

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