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Hibiscus Caramel Apples
Dolce Flav
Rated 5.0 stars by 1 users
Category
Hibiscus
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
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10 medium tart apples, washed and dried
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1 stick (8 Tbsp) unsalted butter, cubed
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2 cups packed brown sugar
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1 cup light corn syrup
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1/4 tsp kosher salt
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1 (14-oz) can sweetened condensed milk
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1 tsp pure vanilla extract
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2 Tbsp hibiscus-rose extract
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2 Tbsp crushed dried sweetened hibiscus
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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.
What apples work best?
Tart, crisp apples 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.