This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

CLEVELAND, Ohio – Making caramel apples from scratch isn’t as hard as you might think. Maureen Leonard is a pastry chef and culinary arts professor at Tri-C and she gave Fox 8’s Kristi Capel a quick lesson.

Click here to learn more about Tri-C’s Culinary Arts Program.

Chef Maureen Leonard’s Caramel Apples

1 cup sugar
1 stick butter
3/4 cup heavy cream
½ cup light corn syrup
1 each vanilla bean split and scraped
1/2 teaspoon baking soda
6 ea. medium apples of your choice
½ teaspoon kosher salt
Assorted decorations such as sprinkles, nuts, or crushed Oreos
1) Bring the sugar, light corn syrup, butter, and vanilla bean to a rolling boil wiping down the sides with a wet pastry brush.
2) Concurrently, warm the heavy cream.
3) When the sugar and butter mixture turns to a light caramel color add the warm heavy cream and baking soda and bring to the temperature of 240°F.
4) Stir frequently.
5) Have six medium apples dry, and at room temperature with a heavy stick pierced through the center core.
6) After the caramel cools and becomes slightly thick you can then dip your apples and roll them in the caramel mixture.
7) Kosher salt may be sprinkle generously to antique each Apple – optional.
8) Immediately after dipping place the caramel coated apples into one of your toppings.
9) Place the caramel apples onto a piece of parchment paper or wax paper that has been sprayed with vegetable spray.
10) Let the apples come to room temperature before serving or before wrapping them in plastic for packaging.