Homemade Caramel Dip
This caramel apple dip is perfect for when you’re craving one of those gourmet, old-fashioned caramel apples, but don’t want the hassle of making a whole batch. It’s a fun dessert dip that’s most commonly enjoyed in the fall, but now you can make it any time the caramel apple craving strikes!
What’s to love:
No sweetened condensed milk or brown sugar shortcuts. Don’t get me wrong, those have a time and a place (hello, Millionaire’s shortbread)! However, for this recipe I wanted to deliver a real deal, true caramel. The lazy girl(/guy’s) guide to caramel apples. Have you ever made “real” caramel apples before? Honestly, they’re a pain in the butt. If you want the taste but could do without the fuss, this recipe is for you. Not just for apples! I include a few other dipping suggestions below, we love graham crackers!
Today’s recipe is quite similar to my caramel sauce, close enough that I almost didn’t post it, but after dipping nearly a bushel-worth of apple slices through it in the past month, I thought it was worth sharing on its own. It’s ever so slightly modified to be thicker and glossier, ideal for dipping rather than one for drizzling over ice cream or cheesecake, but the technique and the idea are the same.
What You Need
You can make homemade caramel dip with just 7 ingredients! Most of these will look familiar if you’ve made my caramel sauce (not be be confused with my quick & easy salted caramel sauce, which is a bit different).
Sugar. Today’s recipe is a classic caramel, which means it starts with granulated sugar. We’ll cook this down until it caramelizes into a beautiful golden caramel dip that’s perfect for apple slices! Corn syrup. While not always necessary when making caramel, I add corn syrup to this caramel dip to prevent it from becoming grainy. Remember, this is NOT the same thing as high fructose corn syrup! Golden syrup will also work here. Water. A splash of water helps the sugar cook evenly and is helpful for preventing crystallization from occurring while the caramel cooks. Heavy cream. I add this at the end of the cooking process so the sugars have time to caramelize properly. Make sure your cream is at room temperature before you add it. Vanilla and salt. Along with some unsalted butter, these two ingredients enhance the flavor of the caramel. I do include instructions in the recipe notes below for adjusting the salt to make a salted caramel apple dip.
You will also need a candy thermometer and a pastry brush. A candy thermometer is essential for knowing when your caramel reaches the right temperature and, ultimately, the right consistency. A pastry brush is useful for brushing away any sugar crystals that form on the sides of the pot. SAM’S TIP: This dip isn’t just for apples! We like to use it for graham crackers, pretzels or even sliced pears. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Caramel Apple Dip
SAM’S TIP: I recommend that you stop stirring once the mixture starts boiling to prevent sugar crystals from forming. The only exceptions to this rule would be if you have only a thin pan (not a heavy bottomed one), if you have struggled in the past with your caramel burning, or if you find that your stovetop heat is inconsistent. You are more likely to end up with some graininess this way, but you are also less likely to end up with burnt caramel, so the tradeoff is worth it in my opinion. What other fall recipes would you like to see? Let me know in the comments below! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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