Apple Pie Caramel (The Fat Duck)

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Step 1

Place the apple granules, yeast and cream in a pan and bring to the boil. Remove from the heat and whisk well to make sure all the yeast and apple granules have dissolved. Set aside.

Step 2

Combine all the remaining ingredients in a heavy-based saucepan. Bring to the boil, stirring continuously, and cook until the mixture reaches 150°C/300°F. Remove from the heat and whisk in one-third of the reserved cream mixture. Return to a simmer very briefly, whisk in another third of the reserved cream mixture off the heat, then briefly bring to a simmer for a second time. Whisk in the last of the cream mixture, again off the heat, and briefly simmer once more.

Step 3

Quickly pour the caramel into a parchment lined tray large enough to hold all the caramel to a depth of about 1cm. Leave to set for 6 hours, then turn out and chill.