Caramel Apple Trifles

Ingredients:

Caramel Sauce:
1/2 cup sugar
3 tbsp salted butter, cubed, room temperature
1/4 cup heavy cream, room temperature

Cinnamon Apples:
3 apples, diced
2 tsp lemon juice
1/8 tsp nutmeg
2 tsp cinnamon
6 tbsp brown sugar
1 tbsp butter

Cinnamon Whipped Cream:
1 cups whipping cream
1/2 cup powdered sugar
1 tsp ground cinnamon

1 cup Cinnamon Granola

Directions and Steps:

1. To make the caramel, include the sugar in an even layer to the base of a medium pan.

2. Warmth sugar on medium-high and rush until the point when the sugar has softened, around 5 minutes. The sugar will bump together, yet in the end dissolve.

3. Keep racing until the point when the temperature achieves 350 degrees or the sugar has turned a golden shading. It will achieve 350 degrees rapidly after all the sugar has dissolved. Watch it intently. It goes from pleasant caramel to consumed rapidly.

4. Expel caramel from warmth and include margarine. Rush until liquefied and joined. Blend may bubble a bit.

5. Include the overwhelming cream and race until joined.

6. Cool caramel to room temperature.

7. To influence the apples, to consolidate apples, lemon juice, nutmeg, cinnamon and darker sugar in a medium container and hurl to coat.

8. Include margarine and cook apples for around 15-20 minutes, or until at favored delicate quality.

9. Permit to cool for 15-20 minutes.

10. To make cinnamon whipped cream, solidify a metal bowl and whisk connection for 10-15 minutes.

11. Expel bowl from cooler, include overwhelming whipping cream, and whip on rapid until the point that it starts to thicken.

12. Include powdered sugar and cinnamon and whip until the point that it you get solid pinnacles.

13. When everything is made a prepared, form the wastes of time.

14. Pipe an even layer of whipped cream into the base of the glass or jug you are utilizing.

15. Include around 2 tbsp granola in an even layer.

16. Sprinkle caramel over granola.

17. Spoon apples over caramel.

18. Rehash layers 14-17, at that point sprinkle more caramel over the highest points of each fool.

19. Store in the refrigerator for 2-3 hours, or until prepared to serve.