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