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
26854mg51g2g9g40g0g5g

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.

Ingredients:

  • 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)

Directions:

Directions

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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