Salted Caramel Apple Spread
8 oz Cream Cheese
1/2 cup Heavy Cream
1/4 cup Butter
3/4 cup Sugar
1/4 cup Water
1/4 tsp Coarse Sea Salt
2 tbsp chopped Walnuts (optional)
Place cream cheese in freezer for 30 minutes.
Slice frozen cream cheese to make two layers and return to freezer.
Line bottom of a loaf pan with parchment paper and spray the paper with non-stick spray.
Cut up butter into slices and combine with cream and microwave 1-2 minutes until butter is melted.
In the medium to large saucepan, combine the sugar, corn syrup, and water.
Stir just until the sugar is moistened and uniform, being careful not to splash sugar on sides.
Heat over medium heat until the mixture comes to a boil.
Cover with a lid for 1 minute (this helps wash any sugar on sides back in).
Remove lid and do not stir the after this point.
Place the pot with the sugar mixture over medium to medium-high heat.
Let the sugar syrup come to a boil without stirring.
Cook until mixture reaches 320, the syrup will begin to darken slightly.
Turn off the heat and slowly add the warm cream and butter mixture a little at a time while gently whisking (will bubble violently).
Turn burner back on to medium-high.
Let the caramel come to a boil and reach 240 without stirring.
Remove from heat add sea salt and whisk until mixture cools to 150.
Place one layer of frozen cream cheese in center of pan.
Pour caramel to completely coat layer.
Place secaon layer on top of first and poor caramel to coat top layer.
Sprinkle with chopped walnuts, if desired.
Place in freezer for 10 minutes to quickly cool caramel then transfer to refrigerator for 2 hours.
Transfer to platter before serving.