My mom is a kindergarten teacher and every year, no matter how old we were, she would make us prepare candied apples for her class around Halloween time. My sister and I would be forced to do it from age 5 until we both graduated high school. Now this is me bringing back those memories with my hibiscus twist.
Melt the butter in a large heavy saucepan over medium heat. Stir in the brown sugar, corn syrup and salt. Cook until the mixture comes to a soft boil, 8 to 10 minutes. Stir in the condensed milk. Cook and stir with a silicone spatula until a candy thermometer reads 248 degrees F (firm-ball stage). Remove from the heat and stir in the vanilla and hibiscus-rose extracts.
Remove the stems from the apples and insert the skewers. Carefully dip each apple into the hot caramel mixture, turning the apple to coat completely.
While the caramel is still wet, dip the bottom of the apples into the crushed hibiscus. Put on a parchment-lined baking sheet and refrigerate until set, 7 to 12 minutes.