To make the caramel:

1. Pre-measure all ingredients and have them close by.
2. In a medium-sized saucepan and add the sugar and water and cream of tartar. Stir
3. Turn the heat on to medium. The sugar mixture will start to boil. Don’t stir at this point, just pick up the saucepan and swish around the sugar if needed. (Watch the sugar mixture closely! After it boils (about 6-8 minutes), it will start to get slightly darker and smell like caramel.  At this point let it boil for about 10-20  seconds to let it turn a medium brown colour. Note: It burns very quickly.  When in doubt take it off the heat
4. Remove from heat and immediately add coconut oil and stir with a long-handled metal whisk or wooden spoon for a few seconds.
5. Add the non-dairy milk (It will bubble up and may spatter, so be careful Sugar burns are the worst)!  Continue to stir until smooth and everything is well mixed. Then allow cooling to room temperature.
6. Reheat the caramel sauce until it begins to bubble and allow it to bubble on low heat for 45 seconds.
7. Allow it to cool for about 10 minutes until it starts to slightly firm up and get sticky.

To coat the apples in the caramel sauce:

1. While your caramel is cooling, take out the apple stem, wash them and dry the apples well. It important to remove as much wax off the apple as possible.  Place a stick in the top of each apple.
2. Cover a baking tray with parchment paper to put the apples on after they are dipped in caramel.
3. Once your caramel is a thick sticky consistency, roll the apples in the caramel, coating the whole apple with the caramel. (You can use a spoon to help you coat the apple completely).
4. Allow to drip for a few seconds.
5. Roll in desired toppings and then place on parchment paper.
6. Put the tray of apples in the fridge to cool completely. (They will easily come off the parchment paper once cool).