New answers tagged caramelization
Sugar / caramel melts far above the boiling point of water. So apples are likely to cook and going to be soft faster than the caramel can melt. The only things I can suggest are to make a caramel sauce or pour liquid caramel onto the (sautéed or somehow else processed) apples. (Another option would be using a salamander or even a burner like the ones to make ...
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