Prep 5 mins
Cook 15 mins
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.
- 2 (14 ounce) cans sweetened condensed milk
- 2 tablespoons butter
- 1⁄4 teaspoon cream of tartar
- 6 golden delicious apples
- Pre-prepare the apples by washing and drying them first. Remove the stems and spear through the bottom trying to keep it somewhat central.
- Make the caramel sauce by melting the butter and sweetened condensed milk together, use high heat at first then lower the heat and keep it on low-medium after it's been completely melted and blended.
- Add the cream of tartar and blend.
- Turn the stove off and dip the apples in the caramel sauce. If it hardens and you can't dip, keep it on low heat until it's spreadable again.
- Put the caramel-coated apples on the wax paper and refridgerate for 2-3 hours.
- Feel free to top with shredded coconut, white chocolate shavings, etc. before setting.