https://www.cutoutandkeep.net/projects/salted-caramel-apple-leather • Posted by Creative Publishing international
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
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
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 cling film
Store in an airtight container at room temperature.