Presenter:  Kelly

Introduction:

I think I inherited my love for cooking from my Grandmothers.  Both of them liked to cook.  They were both “famous” among family for their recipes…stuffing, spaghetti sauce, and my favorite from my maternal Grandma, apple sauce.  She taught me to make it long, long ago, but like most recipes that she made, it was never written down.  Instead there were many slight variations along the way.  To this day, whenever I make homemade apple sauce, I always think of my grandmother. 

The day I came up with this apple sauce variation, I was feeling a bit more creative and decided to first create a quick caramel sauce (it only takes 2 minutes to make!) to then drizzle over the steamed and mashed apples.  The results were very pleasing, so much so that Nolan literally ate half these Mashed Caramel Apples in one sitting.  Perhaps he will eventually love to cook as much as he loves to eat!!  

Resources:

  • Medium saucepan with lid
  • Small saucepan
  • Strainer
  • Peeler
  • Masher
  • Knife
  • Whisk

Procurements:

  • 5 apples, peeled and diced – I used Galas, but most varieties will do
  • 1 c. water
  • 1/4 c. packed brown sugar
  • 2 T. half and half
  • 1 T. butter
  • Pinch of salt
  • 1/4 t. cinnamon
  • 1 t. vanilla extract

Operating Procedures:

In your medium saucepan, add your peeled, diced apples.  Cover with 1 c. of water and place on the stovetop with the lid on.  Cook the apples on medium/low heat for 15-20 minutes until tender.  Strain the apples, reserving the liquid, and return them to the pot. 

In the meantime, while the apples are cooking.  Add the brown sugar, half and half, butter, and pinch of salt to the small saucepan.  Place on the stovetop and cook on medium/low heat, stirring continuously for 2 minutes once the mixture becomes hot and bubbly.   Remove from heat and stir in the cinnamon and vanilla. 

Pour the caramel over the cooked apples and mash until the caramel is incorporated.  I like the mixture to remain quite thick and chunky, but you can add back some or all of the cooking liquid to thin them out, if desired.

Proposals:

I serve these up as a side dish when I’m wanting something a little sweeter than a vegetable.  These are great served warm, fresh off the stovetop.  They are also fabulous leftover the next day, served cold.

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Closing Remarks:

Ditch the store bought apple sauce and give these Mashed Caramel Apples a try.  They are on the table in about 30 minutes!

Mashed Caramel Apples
Yields 3
Mashed Caramel Apples are a twist on plain old apple sauce.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 5 apples, peeled and diced - I used Galas, but most varieties will do
  2. 1 c. water
  3. 1/4 c. packed brown sugar
  4. 2 T. half and half
  5. 1 T. butter
  6. Pinch of salt
  7. 1/4 t. cinnamon
  8. 1 t. vanilla extract
Instructions
  1. In a medium saucepan, add peeled, diced apples. Cover with 1 c. of water and place on the stovetop with the lid on. Cook the apples on medium/low heat for 15-20 minutes until tender. Strain the apples, reserving the liquid, and return them to the pot.
  2. In the meantime, while the apples are cooking. Add the brown sugar, half and half, butter, and pinch of salt to the small saucepan. Place on the stovetop and cook on medium/low heat, stirring continuously for 2 minutes once it comes to a boil. Remove from heat and stir in the cinnamon and vanilla.
  3. Pour the caramel over the cooked apples and mash until the caramel is incorporated. Add back some or all of the cooking liquid to thin them out, if desired.
Notes
  1. Serve warm or cold
Five to Nine Creations http://www.fivetoninecreations.com/
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