Apple caramel

Ingredients for 1 servings:

• 210 g sugar
• 140 ml water
• 90 ml whipped cream
• 130 g apples, peeled and pitted
• 1 tsp cinnamon

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Dice the peeled and cored apples and simmer them in a saucepan with ½ teaspoon of cinnamon and 30 ml of water over medium heat for 5-10 minutes. Once the water has evaporated, transfer the apples to a blender and puree. Set aside. Caramelize the sugar and the remaining water in a saucepan over medium heat. The goal in this step is for the sugar syrup to turn a golden brown color. This will take about 10 minutes. Once the sugar syrup has turned golden brown, remove the pan from the heat and stir in the pureed apples, stirring constantly. Return the apple syrup to the stovetop and let it caramelize completely over medium heat. The caramel should turn a dark brown-amber color. This will take about 5-10 minutes. Remove the pan from the heat and stir in the heavy cream and ½ teaspoon of cinnamon, stirring constantly. Before filling, wait a while until the caramel has stopped fizzing and forming bubbles. Then pour the caramel into a (preferably boiled) bottle or heat-resistant container. This will produce an extremely delicious, thick apple caramel.