thankful

1.) Thoroughly wash apples in warm water and dry well (this should remove any wax and will help the caramel stick to the fruit). Pierce each apple through the core with a sturdy metal skewer. Set aside.

2.) Place the cream, vanilla, 30g butter and 1/2 teaspoon sea salt in a saucepan over low heat. Cook, stirring, for 2-3 minutes.

3.) Combine the golden syrup and sugar in a separate saucepan over low heat and cook, swirling the pan, for 2-3 minutes until you have a golden caramel. Slowly add the cream mixture to the caramel (the mixture will bubble) and cook for a further 5 minutes or until thick and smooth. Stir in remaining 30g butter until thick and glossy.

4.) Holding onto the skewer, carefully swirl each apple in the caramel. Place on a greased wire rack set over a baking tray, sprinkle with sea salt and stand for 15 minutes before serving.