Line two baking sheets with parchment paper and preheat the oven to 200°F.

Slice the apples extremely thinly, using a very sharp knife or preferably a mandolin slicer. The slices should be almost see-through thin.

Lay the slices on the baking sheets, watching out for any overlapping and lightly brush with maple syrup on both sides. Sprinkle some ground ginger on the slices if desired.

Bake the chips, both sheets in the oven at the same time, for 90 minutes. Then take out of the oven and turn each apple slice around. Flip the bottom sheet to upper position and vice versa, and rotate each sheet 180° to maximize the chips baking evenly. Bake for 90 minutes, then turn off the oven and let cool in the oven for another hour.

Cube the butter into thumb-size chunks. Measure the cream into a cup so that it is ready to be used.

Put sugar in a small saucepan over medium heat, stirring it the whole time to prevent burning.

Stir until sugar slowly melts, resulting in an amber liquid. Stir until all the sugar granules have melted. Add the butter into the liquid. Keep stirring as the liquid bubbles rapidly, until the butter has melted.

Keep stirring and carefully and slowly pour in the cream. Take care not to get any hot liquid on your skin as the mixture will rise and bubble in the pan.

Let boil for a couple of minutes so the liquid thickens a little, then remove from heat and let cool to lukewarm before using.