Mouthwatering Apple Caramel Delight

These salted caramel apple sundaes turn an ordinary evening into something magical. The mix of smooth ice cream with warm cinnamon-coated apples and homemade golden caramel creates pure bliss in every spoonful. Whenever my kids ask for a fall sweet treat that isn't pie, I whip these up—and the bowls always come back scraped clean.

Every time we enjoy this treat after our family meals, we end up huddled around the counter with sticky smiles, trying to snag that final bit of caramel from the bottom of our bowls.

Ingredients

• Sugar: Forms the base of your caramel's deep flavor and amber color I generally pick organic granulated for its purer taste
• Heavy cream: Creates that velvety texture in your caramel sauce look for one without additives for the most natural flavor
• Sea salt: Enhances sweetness while giving balance to the dessert either chunky or fine works just grab something with good minerals for better taste
• Honeycrisp apple: Stays firm yet juicy when cooked Go for ones that feel heavy and show no soft spots
• Salted butter: Gives the apples a wonderful richness Any good brand works though European styles offer more flavor
• Brown sugar: Adds a touch of molasses warmth to the apples Make sure it feels soft not dried out when you squeeze the package
• Cinnamon: Brings comforting spice notes that tie everything together Ceylon is milder but any type works fine
• French vanilla ice cream: Serves as the foundation for your sundae Pick something you'd happily eat plain since it really matters

Instructions

Get Caramel Started:

Pour sugar into a small pot and add just enough water to make it look like wet sand. Heat on high until boiling rapidly and don't stir or you'll get crystals. Use a wet pastry brush to wipe down any sugar splatters on the sides. Watch carefully until it turns deep golden, then quickly remove from heat.

Heat Your Cream:

While sugar cooks, put heavy cream in another pot over medium-high just until it starts steaming but doesn't boil. Keep watching it since hot cream can overflow really fast.

Complete the Caramel:

Away from the heat, slowly drizzle hot cream into the caramel while whisking. It'll bubble up like crazy so go bit by bit and keep stirring until everything's smooth, usually 3-5 minutes. Then mix in sea salt and let it cool down and get thicker.

Prepare Your Apples:

Get your oven hot at 350° and put parchment on a baking sheet for easy cleanup later. Arrange your cored and cut apples in one layer on the sheet.

Flavor the Apples:

Melt butter in a pan over medium-low flame, then stir in brown sugar and cinnamon. Cook this mixture until the sugar looks completely melted and shiny, around 5-6 minutes. Take your pastry brush and cover both sides of each apple slice with this sweet buttery mix.

Cook the Apples:

Put your apples in the oven for about half an hour or until they're soft and getting golden edges. Your kitchen will smell amazing by now.

Create Your Sundaes:

Drop big scoops of vanilla ice cream into your favorite bowls. Top with those still-warm baked apples and finish with generous pours of cooled salted caramel. Serve right away to catch that perfect moment.

Everyone in my house agrees that nothing beats that magical moment when hot apple slices hit the cold ice cream swimming in caramel, and we all rush to grab a spoon before it starts melting.

Storage Tips

Put extra caramel in a container in your fridge. It'll get thick when cold so warm it gently before using again. The baked apples can go in the fridge too and taste great for up to three days. Since ice cream doesn't wait around, only make sundaes right when you're ready to eat. You can warm up cold apples in the microwave or a quick pan heat.

Ingredient Substitutions

You can swap honeycrisp for granny smith or pink lady apples if you need to. Want some crunch? Throw in some roasted pecan pieces. For folks avoiding dairy, try coconut cream in your caramel and grab a good plant-based ice cream. I sometimes use cardamom instead of cinnamon when I want the apples to taste a bit different.

Serving Suggestions

Serve these sundaes in coffee mugs or clear glasses when friends come over. Add some chopped nuts or fresh whipped cream on top for extra wow factor. The recipe doubles easily for bigger groups and I won't tell if you sneak leftovers straight from the fridge for breakfast.

Cultural and Historical Context

Folks have enjoyed caramel apples at fairs for hundreds of years while American ice cream sundaes got their start in old-time soda shops that couldn't sell ice cream with soda on Sundays due to strict laws. This dessert brings those two beloved traditions together in one modern treat.

There's a good reason my family keeps asking for this sundae—it's both fancy and doable, perfect for weeknights or special occasions. With a bit of prep work, you'll create that perfect balance of temperatures and flavors that makes everyone smile.

Common Recipe Questions

→ How do I stop my caramel from getting grainy?

Wipe the sides of your pot with a damp pastry brush while the sugar boils and don't stir after boiling begins.

→ Can I swap honeycrisp apples for something else?

Sure thing. Honeycrisp works best for sweetness and texture, but Fuji or Gala apples work nicely too.

→ Can I make the caramel sauce beforehand?

Definitely. Make and cool your caramel sauce early, keep it in the fridge, and warm it up gently before using.

→ Which ice cream types go well with this sundae?

French vanilla works best, but you can't go wrong with cinnamon or caramel swirl ice cream for extra flavor.

→ What's the best way to cut the apples?

Go for ½-inch thick slices so they cook evenly and stay firm enough to hold up the caramel but soft enough to eat.