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Note: You'll need a large casserole dish or cookie sheet with wax paper laid down in it beforehand for cooling, plus some strong skewer sticks. You can also probably find stakes/skewers specially made for making candy/caramel apples in the fall. Being that I live in the city, candy and caramel apples are a delicacy when I visit my sister in the country. But I discovered how to make caramel sauce that was surprisingly easy, not to mention rich and delicious...so now I can have fall fest or county fair apples year-round! Better yet, the recipe is versatile-- omit the tartar if you want to just make the sauce for dipping apples instead of caramel that sets on the apples.
Units: US | Metric
Serving Size: 1 (319 g)
Servings Per Recipe: 6