Salted Caramel Apple Leather

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• Step 1

  Prepare the apples by peeling, coring with an apple
  corer and cutting them into 1 cm (½ inch) pieces
  with a sharp knife.

• Step 2

  Prepare the salted caramel by placing a large,
  heavy-based frying pan over a medium-high heat.
  Once the pan is hot, sprinkle the granulated sugar
  evenly over the surface of the pan. Once the sugar
  has melted, stir it gently with a metal spoon so that
  it colours evenly. Cook the caramel until it is quite
  dark, but not burnt; about 5 minutes.

• Step 3

  Quickly remove the pan from the heat and add
  the diced apples and salt. Stir the apples through
  the caramel until the mixture has cooled a little.

• Step 4

  Return the caramel apples to the heat and
  cook gently, until the apples have softened;
  about 10 minutes.

• Step 5

  Remove from the heat and allow the apples to cool
  for 20 minutes.

• Step 6

  Place the caramel apples into a food processor or
  blender and process until the mixture is smooth.

• Step 7

  Spread the fruit purée evenly over dehydrator trays
  lined with non-stick sheets or baking parchment,
  approximately 5 mm (¼ inch) thick and 2.5 cm
  (1 inch) from the edges. Leave the edges slightly
  thicker, as they will dry first and become brittle
  otherwise. Shake the tray lightly from side to side
  to help even out the mixture.

• Step 8

  Dry at 57˚C (135˚F) for 6 to 10 hours, rotating the
  trays a few times during dehydrating, until the fruit
  is dry to the touch and leathery.

• Step 9

  While the fruit leather is still warm, peel it from
  the sheets, cut it into 6 to 8 strips, roll them up
  and allow them to cool before wrapping them in
  cling film

• Step 10

  Store in an airtight container at room
  temperature.

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