I’m a bit of a dessert fiend. OK, y’all already knew that. You may also already know that dessert minus chocolate equals no thanks, in most cases, for me.
There is an exception, though, and that exception exists because of caramel. I love it, and to quote a dear friend after he tasted the homemade caramel that I served with my baked apples, “Just go ahead and pour that in my mouth.”
And so, while blondies are not usually my thing because, “Why would you make a blondie when brown-ies are blondies with chocolate?” Caramel Apple Blondies are a new favorite around here.
To make them, peel and thinly slice two average sized apples. With the apples, add a 3/4 cup of sugar, 1 teaspoon of cinnamon, 1 teaspoon of nutmeg and 1 teaspoon of vanilla. Stir the mixture before folding in a 1/2 cup of melted butter.
In another bowl, combine 1 and 1/2 cups of flour, 1/4 teaspoon salt, 1/2 teaspoon baking soda, and 1/2 teaspoon baking powder. Whisk the dry ingredients together before adding 1 egg and whisking until crumbly.
Combine the two bowls and spread the mixture evenly in a greased pan (double the recipe for a full 9/13 pan).
Bake 35-40 minutes in a 350 degree oven, until golden brown.
The result is an apple blondie, which is not the pinnacle of what we are after.
And so, let’s make a little caramel for the top.
Now, in case you’ve never made caramel before, there are a couple of simple things to remember:
1. You only need three ingredients, but you must have those ingredients ready before you begin.
2. When sugar gets hot enough to melt…it’s hot.
Dump a full cup of sugar in a pot, and have 6 tablespoons of butter and a half cup of cream on hand. Turn the burner on high heat (8 out of 10 should do it), and then whisk away until the sugar begins to melt.
When fully melted, add the butter and reinstate your whisk!
The result will be a creamy, glossy caramel. And once it cools a bit, I know what you can use it for.