Make It: Salted Caramel Apple Popsicles

Posted by Aleah & Nick on Thursday, September 20, 2012 · 1 Comment

As we are knee-deep in prepping for this weekends incredible harvest dinner party in a field, we’re turning the blog over to one of our fantastic contributors, Harmony Ayala from Harmony Loves Photography and we’re pretty sure you’re going to eat up what she’s sharing! Enjoy!

I know it might sound a bit cliche but fall really is my favorite time of the year. It’s the cool crisp, air, the beautiful colors, hide rides with hot chocolate, the smells of apples and caramel, pumpkin spiced lattes, and cozy sweaters and boots. But who am I kidding… none of that really happens here in southern California. September and October are one of the hottest months here and there’s nothing fall-ish about it. September might be a change in warm to cool in other areas but here it’s a change from hot to hotter. But that doesn’t mean I can’t bring a little fall into southern California.

Here is the perfect fall combination, salted caramel and apples, in a cool treat that’s perfect for warm and cool climates.

Salted Caramel and Apple Popsicles (adapted from People’s Pops):

Apple mixture:

4 apples, cored

1 cup simple syrup

Simple syrup:

1/2 cup sugar

1/2 cup water

Salted Caramel:

1/2 cup sugar

2 tablespoons unsalted butter

1/4 cup heavy cream

Kosher salt

Combine the sugar and water in a medium saucepan and bring to a simmer over medium heat, stirring the mixture until it becomes transparent. Turn of heat and let cool

Cut the apples into large chunks (no need to peel them), then place the apples in a heavy nonreactive saucepan. Add 1/4 cup of water, or just enough to cover the bottom of the pan. Cook over medium heat until the apples have softened, about 10 minutes.

While the apples cook, make the caramel.

Slated Caramel Sauce:

Place the sugar in a heavy saucepan and melt it over high heat until it darkens to a light amber color. Add the butter and stir. Once the butter melts, take the pan off the heat and add cream very slowly. Add salt to taste, about 1/4 teaspoon. The mixture will be liquid when warm, but if cold, just heat it in the microwave for a few seconds to soften it.

Puree the apples in a food processor and then strain them through a course-mesh sieve or colander.

Transfer the applesauce to a bowl or pitcher with a pouring spout. Stir in the simple syrup and salted caramel.

Pour the mixture into your popsicle molds, leaving a room at the top for the mixture to expand. Insert sticks and freeze until solid, 5-6 hours. Unmold and enjoy!