Candied Crabapples
Recipe type: Dessert
Taking a cue from our Chinese neighbors, I just stuck small sticks (branches from my crabapple tree) into each apple to craft easy handles for eating. I also added chopped dark chocolate, nuts, seeds and other toppings on hand.
  • 2 cups granulated sugar
  • ¼ cup light corn syrup
  • ½ cup water
  • ½ cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • Toppings (about ½ cup each):
  • Dark chocolate, Chopped pecans, Chopped pistachios, Toasted sesame seeds, Medium-coarse sea salt.
  1. Mix the sugar, corn syrup and water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook over medium heat, swirling the pan (don’t stir -- that might cause crystallization), until the mixture is golden amber, about 8 to 10 minutes. Remove from the heat.
  2. Slowly whisk in the heavy cream, unsalted butter, vanilla extract, and salt. Return to low heat and whisk until the mixture is smooth. Let the mixture cool until the caramel is thick enough to coat a spoon.
  3. Insert small, sturdy sticks into the stem ends of 12-15 clean and dry crabapples and dip the apples into the caramel, letting the excess drip off. Roll the apples in various toppings and then let cool on a parchment-lined baking sheet coated with cooking spray.
Makes 12-15 candied crabapples.
Recipe by Within The Wild at