Classic Caramel Apples with Lavender Rose Petal Sugar and Coconut
Classic Caramel Apples with Lavender Rose Petal Sugar and Coconut

Photo Credit

Lauren Volo

This Recipe

  • Skill Level: Beginner
  • Serves: 6
  • Start to Finish: 1 hour

Nutrition Facts

Amount per serving:
Total Calories: 268
  • 54mg Sodium
  • 51g Carbs
  • 2g Fiber
  • 9g Fat
  • 5g Saturated Fat
  • 40g Sugars
  • 0g Protein

One bite of these caramel confections will send you right back to childhood. They are great to bring to birthdays and showers—watch the smiles light up the room.


  • For lavender rose petal sugar:
  • 1 cup sugar
  • 1/8 cup organic dried lavender petals
  • 1/4 cup organic dried rose petals
  • For caramel apples:
  • 6 small Granny Smith apples*
  • Cooking spray
  • 1 1/2 cups sugar
  • 1/2 cup light corn syrup

  • 1/4 cup water
  • 6 tablespoons butter
  • 1/4 cup plus 2 tablespoons heavy whipping cream
  • Additional toppings:
  • Lightly fluffed coconut shavings (optional)
  • Fine sea salt (optional)



1. Place all ingredients for lavender rose petal sugar in a food processor, and pulse until combined.
2. Wash and thoroughly dry each apple. Remove stems and place a thin popsicle stick in each resulting hole. Line a baking sheet with parchment and lightly coat with cooking spray.
3. In a medium saucepan, combine sugar, corn syrup, and water. Cook over medium heat until sugar is completely dissolved. Bring to a boil over medium-high heat, stirring occasionally with a whisk or oiled rubber spatula. When mixture becomes deep golden brown, remove from heat and slowly add butter and cream, stirring constantly. Return to heat, insert a candy thermometer, and continue cooking until thermometer reads 230°F. Remove from heat and cool to 215°F, stirring occasionally.
4. Working quickly, dip each apple into caramel mixture until three-quarters coated, then immediately dip in lavender rose petal sugar and coconut shavings and/or sea salt, if desired. Place on a parchment-lined baking sheet to set. These can be stored at room temperature for approximately 2 days.

*You can use any variety apple, but Granny seems to hold up best and is tartest.

Recipe adapted from Cook Yourself Sexy by Candice Kumai, Rodale Books, 2012


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