Happiness is homemade
‘Tis the season for caramel apples.
Of course, these sticky treats are a perfect way to sink your teeth into fall.
Heartland Weekend traveled to Mileur Orchard in Murphysboro where they’ve been bringing fresh fruit from their family to yours since 1961.
The orchard is well known for turning fresh apples into tasty desserts… like caramel apples.
Owner Lisa Mileur showed us tips and tricks to a perfect homemade caramel apple.
Try it at home!
- 24 Jonathan or Granny Smith apples
- 1 cup melted butter (or two sticks)
- 2 cups of sugar
- 2 cups of dark corn syrup
- 2 cups of cream separated
- 24 wooden dowels
- Nuts and chocolate if desired
Directions for assembling caramel apples:
Word to the wise: Make sure all the apples are washed and dried, sticks inserted, toppings in a bowl and the parchment paper lined baking sheet ready before you start making the caramel.
For the caramel:
1. In a sturdy saucepan bring the melted butter, sugar, dark corn syrup and one cup of heavy cream to a boil over medium to high heat.
2. Stir, stir, stir the mixture until it reaches 244 degrees on a candy thermometer.
3. Once it reaches the desired temperature, pull the pot off the burner and pour in another cup of cream.
4. Stir, stir, and then stir some more. You need to keep stirring until the mixture again reaches 244 degrees.
For the apples:
1. Using a rubber hammer, pound sticks into the center of the apples, stem side up.
2. Once the caramel is done, immediately begin coating the apples. Keep in mind the caramel is hot.
3. When you dip the apples, tilt the pan slightly and slowly turn the apple into the caramel to coat.
4. Then, hold the apple over the caramel to let the excess drip off.
5. Coat your apple in any toppings of your choosing.
6. When your apples are perfectly coated, place each apple on the parchment paper lined baking sheet.
7. Let them set in the fridge before serving.
If you are looking for another tasty fall dessert, then you should give this pumpkin roll recipe a try.