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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 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.”
6 caramel apples

Ingredients Nutrition


  1. Pre-prepare the apples by washing and drying them first. Remove the stems and spear through the bottom trying to keep it somewhat central.
  2. 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.
  3. Add the cream of tartar and blend.
  4. 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.
  5. Put the caramel-coated apples on the wax paper and refridgerate for 2-3 hours.
  6. Feel free to top with shredded coconut, white chocolate shavings, etc. before setting.

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