Fairy Apples 🧚🏻✨🍏 Toffee covered “Autumn Crisp” apples! The toffee has delicately sweet calendula and blue cornflower petals mixed in and topped off with pressed pansies! The inspiration for these apples can be seen in the background – the beautiful pressed flower art by Iron City Roadside Stand – Katelyn is such a sweet soul. She makes the most beautiful art in one of the most lovely studios. I was so excited when she agreed to be one of my small business spotlights for Autumn! The recipe for these lovely apples is:
6 large apples – I used autumn crisp
2 cups caster sugar
2/3 cup apple juice
7 tbs maple syrup
1 tsp apple cider vinegar
Edible dried flower petals. I used calendula and blue cornflowers. You could also use rose, pea flower blossoms, nasturtium, etc.
pansies – for garnish.
Wash and dry your apples. Set aside. Lay out a large piece of parchment for the apples to harden on after being dipped.
Add your sugar, apple juice, maple syrup, and vinegar to a heavy bottom sauce pan. Cook over medium heat until sugar has dissolved completely. Bring up to medium high heat. Use a candy thermometer to monitor the temperature until the mixture reaches 285°f. This is also known as “soft crack”.
Promptly remove from the heat, stir in flower petals and dip apples. Place the apples on the parchment paper and carefully add the pansies before the toffee hardens. If it hardens too quickly you can always add a little more with a spoon and place the flowers on. Allow to fully harden before removing from parchment. Enjoy!!!