These Caramel Apple Waffles are a Fall brunch classic at our house but I have to admit that this waffle version has often served as dessert with ice cream at our house. Trust me on this one, people are surprised and delighted to be served waffles for dessert.
Course
Brunch
Prep Time30minutes
Cook Time10minutes
Total Time40minutes
AuthorBarry C. Parsons
Ingredients
For the Caramel Sauce
1 ¼cupsbrown sugar
1/3cupwater
4tbspbutter
½cupwhipping cream
1tspvanilla extract
For the Sautéed Cinnamon Apples
3large applespeeled, cored and cut in wedges
2tbspbutter
2tbspbrown sugar
1tspcinnamon
¼tspnutmeg
For the Cinnamon Waffles1 egg
1cupmilk
3tbspcanola oil
1tspvanilla extract
1 ¼cupsflour
1tbspsugar
2tspbaking powder
½tspsalt
1tspcinnamon
Instructions
For the Caramel Sauce
Boil together the brown sugar and water over medium heat for 5 minutes.
Add the butter and continue boiling until mixture reaches 250 degrees on a candy thermometer.
Remove from heat and add the whipping cream and vanilla extract. Be very careful this mixture will boil rapidly and steam when the cream is added.Leftover sauce can be stored for a couple of weeks in an airtight container in the refrigerator. Great over ice cream.
For the Sautéed Cinnamon Apples
Melt butter in a large sauté pan. Add apples, brown sugar, cinnamon and nutmeg and sauté for about 5 minutes until the apples are fork tender but not mushy.
For the Cinnamon Waffles
Sift together dry ingredients.
Beat eggs add milk, oil and vanilla extract.
Add to dry ingredients and whisk together until smooth.
Use about ¼ cup batter per waffle, depending upon the size of your waffle maker.