Easy Caramel 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.