There’s really just something so whimsical and fabulous about caramel apples. Childhood memories? The combination of sweet, salty and tart? The love of consuming anything on a stick? Here’s my slightly sophisticated version, topped with lavender, rose sugar and finely shaved coconut.
6 Granny smith apples, any variety is ok here, Granny seems to hold up the best and makes for the most tart!
1 cup organic sugar
1 cup light corn syrup
1/4 cup water
Pinch baking soda
1/4 cup butter
1/4 cup heavy whipping cream
Light fluffed coconut shavings
Fine Sea salt
Place popsicle stick into each apple
To make the caramel: In a large saucepan, melt the sugar, corn syrup and water; bring to a boil over medium heat, stirring occasionally. Stir in baking soda. Mix in the butter until melted; slowly begin to add the cream. ** Make sure to stir constantly using a rubber spatula.
Cook and stir until a candy thermometer reads 242° (firm-ball stage). Remove from heat and cool to 200°.
Place lavender sugar + coconut + all toppings in shallow plates. Dip apples into caramel mixture until completely coated, then dip the bottom of each in desired toppings. Return to baking sheet + chill in the fridge to set.