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
© 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
- Rhea W. favorited Salted Caramel Apple Leather 10 Aug 23:05
- Kimya J. favorited Salted Caramel Apple Leather 14 Mar 01:22
- Wild A. favorited Salted Caramel Apple Leather 03 Jun 20:34
- Summer O. favorited Salted Caramel Apple Leather 17 May 05:16
- julie.sheridan.522 added Salted Caramel Apple Leather to food and drink 16 May 14:21
- Karen G. favorited Salted Caramel Apple Leather 16 May 04:06
- PineconePrincess favorited Salted Caramel Apple Leather 10 May 21:47
- Crafterella featured Salted Caramel Apple Leather 09 May 23:00
- Alissa B. favorited Salted Caramel Apple Leather 09 May 05:30
- Emma H. favorited Salted Caramel Apple Leather 07 May 09:56
Prepare the apples by peeling, coring with an apple
corer and cutting them into 1 cm (½ inch) pieces
with a sharp knife.
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.
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.
Return the caramel apples to the heat and
cook gently, until the apples have softened;
about 10 minutes.
Remove from the heat and allow the apples to cool
for 20 minutes.
Place the caramel apples into a food processor or
blender and process until the mixture is smooth.
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.
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.
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
Store in an airtight container at room