HOW TO MAKE CARAMEL FOR APPLES FROM SCRATCH RECIPES

Steps:

• In a medium saucepan over medium heat, add sugar and salt and cover with water. Bring to a simmer over medium heat, stirring every so often until sugar is dissolved, about 5 minutes. Increase heat to medium-high and cook until deeply golden, without stirring, 4 to 5 minutes more. (If you're using a candy thermometer, you want it to reach 350°). Once caramel is a deep copper color, turn off heat and immediately stir in cream and butter. Mixture will bubble up so be careful!  Let cool slightly in pan, then transfer to a container to cool completely. Store covered in the refrigerator for up to 1 month.

Steps:

• Heat the oven to 375 degrees F. Lightly spray a baking dish large enough to fit 6 apple halves with non-stick cooking spray.
• Halve the apples from stem to end and use a spoon to scoop out the core, seeds, and stem. Arrange the apple halves in the baking dish with the flesh facing up. Scatter 1-tablespoon of brown sugar and a 1/4-teaspoon of cinnamon over the apples.
• Melt the butter in a pan over medium heat. Remove the pan from the heat then stir the flour, oats, brown sugar, cinnamon, and salt into the melted butter (doing this directly in the saucepan reduces dishes).
• Divide the topping between the apples, lightly pressing it down onto the apples.
• Cover with aluminum foil and bake 25 minutes. Uncover the apples then bake another 20 to 30 minutes until the apples are soft and the topping has browned.
• Serve with a scoop of ice cream, a drizzle of caramel sauce, or plain. The apples will keep for up to a week, simply reheat in a warm oven or in the microwave.