Salted Caramel Apple Sundae

homemade caramel sauce being poured over a Salted Caramel Apple Sundae in a cup
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for each new morning with its light

for rest and shelter of the night

for health and food for love and friends

for everything thy goodness sends.

Ralph Waldo Emerson

Emerson says it well. These are the things we are thankful for. To show our thankfulness for loved ones, we are taking a break from pie and making them sundaes.

Salted Caramel Apple Sundae

Serves 4

Little and Friday's Caramel Sauce

2 cups fine baker's sugar
2 cups cream
2 tsp sea salt


1 large honeycrisp apple
3 tbsp butter
1 tbsp brown sugar
1 tsp cinnamon
4 generous scoops french vanilla ice cream


Caramel Sauce

  1. Place sugar in a small saucepan and just cover with water to achieve a wet sand consistency. bring to a boil but do not stir. Using a wet pastry brush, clean down the sides of saucepan to remove any stray sugar crystals.
  2. Continue to boil until the sugar turns amber. At this point, quickly remove from heat.
  3. In a small saucepan, heat cream to boiling point. Gradually add this to caramelized sugar, stirring constantly to achieve a smooth consistency. This may take a while but it will eventually combine. Once combined, add salt.
  4. Timing is paramount with caramel. Both the cream and the sugar need to be really hot when they are combined.


  1. Preheat your oven to 350°.
  2. Slice apple into fourths, using a small paring knife, core each piece. Slice each fourth into four pieces. 16 pieces in total. Lay slices onto a rimmed baking sheet lined with parchment paper. Put butter, brown sugar and cinnamon in a heavy saucepan over medium-low heat. Cook until brown sugar dissolves 5-6 mins.
  3. Using pastry brush, coat the apples completely. Bake for 30 min.
  4. To assemble each sundae, scoop ice cream and top with apples and caramel.