Winter Caramel Apples

For winter caramel apples, first line a baking sheet with parchment paper. Place coconut flakes and nuts in a deep bowl each.

Remove stems from apples, wash and dry. Insert a wooden stick into the top, at the stem end, of each apple.

For the caramel glaze, bring all ingredients to a boil in a saucepan – be careful, the mixture may foam up considerably. Allow to boil down to creamy caramel for 20-30 minutes, stirring regularly. Once the mixture has thickened and taken on a distinct brown color, the glaze is ready.

Dip the apples one at a time into the caramel glaze, turning them until they are coated with the desired amount of glaze. Place on the prepared baking sheet and let dry.

After about 10 minutes – the caramel glaze sets very quickly – cut away the excess glaze that has collected at the bottom of the apples with a sharp knife (or kitchen scissors) all around.

Mix confectioners’ sugar with lemon juice and water until smooth. Coat the glazed apples with it and dip them in the coconut flakes and grated nuts. Decorate with sugar pearls to taste.

Remove wooden sticks and instead insert the twigs into the top of the apples. Serve winter caramel apples.

Preparation Tip:

Winter caramel apples should be snacked on as soon as possible, as they are not suitable for storage: The caramel glaze hardens only temporarily, after a few hours it begins to liquefy again slightly, which can cause nut and sugar decorations to run.

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