Rum Caramel Apple

Posted by jenny on 05/18/2011

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They sat at the end cap - between bins of waxed Red Delicious and Granny Smiths. Shiny yellow envelopes of flattened caramel wrappers, what I believed, at the time, was the magic needed to bring the fairgrounds into our living room. Later, I learned I could melt caramel bouillon (what I called the Brach's bin caramels) in the microwave and get nearly the same results. That's about where I left them, save for cakes and pastries that married the two flavors in a very grown-up way. I rarely went back to the basic caramel apple snack until recently.

I'd grabbed the perfect apple - heavy, unbruised. The sound of my knife escorted wedges onto the cutting board. Shhkt. Shhkt. Shhkt. On the stove the sugar and water danced at first a jitterbug and then a languid slow dance as the bubbles slowed and darkened. When it couldn't get any darker, I introduced another partner, heavy cream. Immediately a fight broke out, the near-black caramel resisting the dairy's advances, but heat and a whisk brought them together as one. Finally, off the flame came two others, salt and dark rum. I didn't dare stick my finger in, but that apple slice was jonesing for a swim - in it went. When the crisp cool membrane of apple burst on my tongue, it had brought along not its country cousin, the fair, but its big easy one, the Mardi Gras. I'll take two, please.

Rum Caramel
1 c sugar
1/2 c water
2 c heavy cream
3/4 tsp salt
2 T rum

In a heavy-bottomed saucepan, combine the sugar and water on medium-high heat. Boil until the water completely evaporates and the sugar caramelizes to a molasses color.
Working quickly, add the cream to the darkened caramel. It will bubble and pop vigorously, so add only as much cream as you can without overflowing the pot.
Return the pot to the stove on low heat and whisk gently to break up any hardened sugar. Add any remaining cream and continue stirring. Gradually, the hard sugar will dissolve and the caramel sauce will continue to darken.
When the caramel has darkened to the point you want it, remove it from the heat. Add the salt and rum and stir to combine.