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09.15.16

Classic Caramel Apples with Lavender Rose Petal Sugar and Coconut

Recipes > Sweets

By: Candice Kumai

I don’t know about you all, but here in NYC, it feels like fall is coming a bit early this year — which means it’s almost time for apple season! These classic caramel confections are the perfect treat to welcome the new season. Top these babies with fun ingredients like pretty lavender rose petal sugar and delish toasted, shredded coconut and you’ll dazzle friends and family with these delicious and oh-so-pretty apples!

Makes 6 servings

Ingredients:

6 small Granny Smith apples, about

2–2 1/2 inches in diameter (you can use any variety, but Granny seems to hold up the best and is the tartest)

3/4 cups sugar

1/4 cup light corn syrup

2 tablespoons water

3 tablespoons butter

3 tablespoons heavy whipping cream

Toppings: 

Lavender Rose Petal Sugar

3/4 cup sugar

1/8 cup dried lavender petals

1/4 dried rose petals

Toasted, shredded coconut

Directions:

To make the lavender rose petal sugar:

Place all the ingredients for the lavender rose petal sugar in a food processor. Pulse until combined.

To make apples:

Wash and thoroughly dry each apple. Remove the stems and place a stick in each resulting hole. Line a baking sheet with parchment and lightly coat it with cooking spray. Place all your toppings in shallow plates.

Pre-measure all the ingredients. In a medium saucepan, combine the sugar, corn syrup, and water. Cook over medium heat until the sugar is completely dissolved.

Bring to a boil over medium-high heat, stirring occasionally with a whisk or an oiled rubber spatula.

When the liquid-sugar mixture becomes a deep, golden brown, remove it from the heat and slowly add the butter and all of the cream, stirring constantly for 15 to 20 minutes.

Return to the heat, insert a candy thermometer, and continue cooking until the thermometer reads 230 degrees.

Remove from the heat and cool to 215 degrees, stirring occasionally. Working quickly, dip each apple into the caramel mixture until it is three-quarters coated, then immediately dip the bottom of the apple with lavender sugar rose topping and coconut. Place on the parchment-lined baking sheet to set. Store at room temperature for approximately 2 days and you’re all set for caramel apple heaven!

 

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