Log in
Hibiscus Caramel Apples
Dolce Flav
Rated 5.0 stars by 1 users
Category
Hibiscus Extract
Author:
Dolce Flav
Servings
10
Prep Time
30 minutes
Cook Time
15 minutes
Make glossy, fair-style caramel apples with a floral twist: a classic brown-sugar caramel is cooked to firm-ball stage, then stirred with vanilla and hibiscus-rose extract for tart-floral notes. Skewer crisp apples, dip in the hot caramel until fully coated, then finish with crushed dried hibiscus for a beautiful speckled look. Chill briefly to set and enjoy a vivid, high-shine treat perfect for fall parties or edible gifts.
Ingredients
-
10 medium tart apples, washed and dried
-
1 stick (8 Tbsp) unsalted butter, cubed
-
2 cups packed brown sugar
-
1 cup light corn syrup
-
1/4 tsp kosher salt
-
1 (14-oz) can sweetened condensed milk
-
1 tsp pure vanilla extract
-
2 Tbsp hibiscus-rose extract
-
2 Tbsp crushed dried sweetened hibiscus
-
10 wooden skewers; candy thermometer.
Directions
Make the caramel: In a large heavy saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt; cook to a gentle boil (8–10 minutes). Stir in sweetened condensed milk and cook, stirring constantly, until a candy thermometer reads 248°F (firm-ball stage). Remove from heat; stir in vanilla and hibiscus-rose extract.
Skewer & dip: Remove stems; insert skewers into apples. Dip and rotate each apple to coat evenly in hot caramel.
Finish & set: While caramel is tacky, dip bottoms in crushed dried hibiscus (optional). Place on a parchment-lined sheet and refrigerate until set, 7–12 minutes. Serve once set or same day for best shine.
Recipe Note
10 Helpful FAQs
What is hibiscus flavor extract?
It’s a concentrated hibiscus flavoring; this recipe uses “hibiscus-rose extract” for bright, tart-floral notes.
Can I use plain hibiscus extract instead of hibiscus-rose?
Yes—use the same amount (2 Tbsp). If yours is very potent, start with 1 Tbsp and adjust to taste.
Do I need the crushed hibiscus on the outside?
Optional but pretty; Food Network’s version finishes with crushed dried sweetened hibiscus or hibiscus tea.
What apples work best?
Tart, crisp apples (e.g., Granny Smith) balance the sweet caramel and hold up well when dipped.
How do I get the right caramel texture?
Cook to 248°F (firm-ball stage) and work quickly; this gives a chewy, set coating that clings to the apples.
Why is my caramel sliding off?
Apples must be dry and wax-free. Scrub and dry well; chilling briefly after dipping helps set.
Can I make these ahead?
Best the day they’re made. If needed, refrigerate uncovered up to 24 hours; condensation can dull the shine.
How do I avoid burning the caramel?
Use medium heat, stir constantly after adding condensed milk, and rely on a candy thermometer for accuracy.
Is there a corn-syrup substitute?
Golden syrup or glucose syrup works, but timing/texture can vary.
How do I boost the hibiscus flavor?
Use the extract in caramel and add the crushed hibiscus finish; both layers amplify floral-tart notes.