Happiness is homemade
‘Tis the season for caramel apples.
It’s 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
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 starting 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, stir 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. WARNING: Remember 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. Hold the apple over the caramel to let the excess drip off.
5. Coat your apple in any toppings.
6. Place your apple on the parchment paper lined baking sheet.
7. Let them set in the fridge before serving.