2Place a new saucepan on high. Inside, either place applesauce or apples diced, (I prefer leaving the peel on, but the choice is up to you.) and water. Bring water to a boil while keeping the pan tightly sealed. Reduce heat to simmer.
3If using diced, cook until water is absorbed and apples soft, the mash apples. If using applesauce, continue to next step.
4Add molasses, ginger, cinnamon, butter, brown sugar, and vanilla. Cook until you have a thick, bubbling.
5Then, I like to use a submersion blender to puree at this point. But, you don't need to if you like a little chunky.
6Raise the heat until you have a steady boil, then whisk in the unflavored gelatin. Keep whisking until totally blended.
7Bubble for an additional 2 minutes. Remove from heat.
8Spoon in salted caramel. Stir.
9Pour mixture into a jar. Tightly seal. Invert upsidedown for 5 minutes. Then upright, and place in dark cabinet for 24 hours.