Caramel Apple Trifles

Make the Caramel Sauce

*You can replace the caramel sauce with a store-bought sauce, if preferred.

1. In a medium to large sauce pan, combine the granulated sugar and water. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes.
2. Add the butter and let it melt. Over medium heat, bring the mixture to a boil.
3. Stop whisking and don’t whisk at all during this part to help avoid crystallization. Allow to boil until the mixture turns a deep golden copper color, about 10-15 minutes, maybe longer depending on your stove. Keep an eye on it, but do not stir. If needed, you can occasionally tip the pan from side to side to help things cook evenly.
4. Remove the pan from the heat and immediately add in the heavy whipping cream in a slow, steady stream. The caramel will bubble up quite a bit, so be careful with this step. Whisk quickly and well as you add the cream, whisking until well combined.
5. Add the vanilla extract and half a teaspoon of salt and whisk to combine. Add additional salt to your desired saltiness.
6. Allow the caramel sauce to cool. It will be fairly thin, but will thicken as it cools. Cool caramel to about room temperature. 
7. If you want to make the caramel sauce in advance, store it in the fridge in an airtight container for up to 2 weeks.

Make the Cinnamon Apples

1. Wash and peel apples. Cut into bite sized pieces.
2. Combine apples, lemon juice, nutmeg, cinnamon and brown sugar in a medium pan and toss to coat.
3. Cook apples on medium-low for about 10-15 minutes, or until at preferred softness. Allow to cool for about 10-15 minutes.

Make the Cinnamon Whipped Cream and Assemble Trifles

1. Add the heavy whipping cream, powdered sugar and cinnamon to a large mixer bowl and whip on high speed until stiff peaks form.
2. Once everything is made and ready, build the trifles. Add an even layer of whipped cream into the bottom of 4 cups or jars.
3. Top with about 2 tablespoons granola in an even layer.
4. Drizzle about 1 tablespoon of caramel sauce over granola.
5. Spoon about 2 tablespoons of apples over the caramel.
6. Repeat the layers once more and then drizzle more caramel over the tops of each trifle.
7. Can be eaten immediately but taste best when given time to set in the fridge for 2-3 hours, or until ready to serve. Trifles are best when eaten within 1-2 days and leftovers should be stored in the refrigerator.