Dessert Nachos with Salted Caramel Apple Dip

Salted Caramel Apple Dip

1. In a large flat pan, sprinkle the sugar on the bottom. Heat it over medium heat (be careful not to introduce ANY liquid).
2. Keep an eye on the sugar, and when you start to see the sugar melting at the edges, give it a shake to evenly re-distribute the melted and granulated sugar. You can use a spatula to mix the sugar as well.
3. When the sugar bits are melted and the caramel is turning golden brown, grate the apple and add the grated flesh to the caramel. The caramel will hiss and there'll be a lot of steam, so take care not to burn yourself!
4. Mix the grated apple with the caramel really well. Add the cream and butter and continue to mix until the butter has melted and the caramel lumps have almost disappeared. Add the salt at this stage.
5. Let the caramel simmer for about 30 minutes, frequently stirring, until it's nice and thick. The time will vary according to your stove top, so keep an eye on the caramel and stop cooking when the consistency is right. Set aside to cool. If the caramel is too thick, add a little bit of cream to thin it out slightly.

Cinnamon Chips

1. Preheat oven to 375°F.
2. Melt the butter, set aside. Mix half of the sugar with half of the cinnamon. (If you run out of sugar, mix the rest of the sugar and cinnamon together too).
3. Place a tortilla on a lined baking tray, and generously brush it with melted butter on both sides. Sprinkle the cinnamon sugar evenly on both sides.
4. Cut the tortilla into corn ship sized triangles and bake in the preheated oven for 8 minutes - the sugar obviously has to caramelize at this point. If it hasn't then leave it in longer - if it caramelizes earlier, take it out sooner.
5. Remove from the oven and let them cool down.
6. Serve the cinnamon chips with the salted caramel apple dip AND the chocolate fudge sauce and berries.