Lavender Honey Caramel Apples
A sophisticated twist on classic caramel apples, combining aromatic lavender with sweet honey for a gourmet treat that impresses even the most discerning palates. These aren't just any caramel apples – they're a sensory experience perfect for fall gatherings!
Equipment
- Candy thermometer
- Heavy-bottomed saucepan
- Fine-mesh Sieve
- Parchment Paper
- Baking Sheet
- Wooden Sticks or Skewers
Ingredients
Lavender Honey Caramel
- 1 cup heavy cream
- 1 tablespoon dried culinary lavender buds for infusion
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup honey preferably light, floral variety
- 1/4 cup unsalted butter cubed
- 1/4 teaspoon sea salt
- 1/2 teaspoon vanilla extract
- purple food coloring optional, for visual appeal
Apples and Toppings
- 8 medium-sized tart apples Granny Smith or Honeycrisp work beautifully
- 8 wooden sticks or skewers sturdy
- 1/4 cup white chocolate chips melted, for drizzling
- 2 tablespoons dried lavender buds for garnish
- assorted toppings optional: chopped nuts, edible flowers, sprinkles
- 1/4 cup water for caramel base
Instructions
- Heat the heavy cream in a small saucepan until it just begins to simmer (small bubbles form around the edges). Remove from heat, add the dried lavender buds, cover, and let steep for 15-20 minutes.
- Strain the cream through a fine-mesh sieve to remove the lavender, pressing gently to extract all the flavor. Set aside.
- Wash and thoroughly dry the apples. Remove the stems and insert wooden sticks firmly into the top of each apple. Place them on a baking sheet lined with parchment paper and refrigerate for at least 15 minutes.
- In a medium-sized heavy-bottomed saucepan, combine the sugar, corn syrup, honey, and 1/4 cup water. Stir just until combined, then cook over medium-high heat without stirring until the mixture reaches 240°F (soft ball stage) on a candy thermometer.
- Once the sugar mixture reaches temperature, carefully add the infused cream (it will bubble vigorously!), butter, and salt. Stir constantly until everything is well incorporated.
- Continue cooking, stirring occasionally, until the mixture reaches 245-248°F (firm ball stage). Remove from heat and stir in the vanilla extract and a tiny drop of purple food coloring if desired.
- Allow the caramel to cool for about 5 minutes – it should be thick but still pourable.
- Hold each apple by its stick and dip it into the caramel, twirling to coat evenly. Allow excess caramel to drip off for a few seconds before placing it on the prepared parchment paper.
- While the caramel is still tacky, sprinkle with dried lavender buds and any other desired toppings.
- Once all apples are dipped and decorated, refrigerate for at least 1 hour to set completely.
- Drizzle the set apples with melted white chocolate using a fork or piping bag for an elegant finishing touch. Return to the refrigerator for 10-15 minutes to set the chocolate.
Notes
The intensity of lavender can vary greatly between brands. Start with less if you're unsure – you can always add a drop of lavender extract later if the flavor isn't pronounced enough.
Moisture is the enemy of caramel adhesion! Make sure apples are completely dry before dipping.
For softer caramel, cook to 242°F; for firmer caramel, aim for 248°F.
Store in the refrigerator, loosely wrapped in parchment paper, for up to 3 days.
For longer storage (up to 2 weeks), dip the caramel apples in chocolate after the caramel sets.
Nutrition
Calories: 385kcalCarbohydrates: 67gProtein: 2gFat: 14gSodium: 85mgFiber: 3gSugar: 58g
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