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Classic Caramel Apples with Lavender Rose Petal Sugar and Coconut

Classic Caramel Apples with Lavender Rose Petal Sugar and Coconut


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
  • 0.083 cup 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 degrees F. Remove from heat and cool to 215 degrees 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

Nutrition Information

Per serving: 268 kcal cal., 9 g fat (5 g sat. fat), 51 g carb., 2 g fiber, 40 g sugar, 0 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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