This Caramel Apple Dip is made with just five easy to find ingredients. It is simple to make and absolutely irresistible!
Cut-up apples with caramel dip is an absolute favorite in my house. In fact, I wish I could show you a video of my family absolutely devouring this bowl right after the pictures were done.
This easy caramel dip recipe is just five simple ingredients. It is made with less butter than my caramel sauce, making it thick and perfect for dipping apples. It is easy to make and even easier to eat. It is the perfect recipe to throw together this fall.
Wow! I’ve never had homemade caramel, and it is amazing!! So simple too. Will definitely make again, thanks!
How to Make Caramel Dip For Apples
Melt the Sugar
Place the sugar in a small saucepan over medium heat. First the sugar will start to clump to gather, then it will begin to turn brown, then melt into a brown liquid. This whole process will take about five to seven minutes. Remember to keep stirring so it doesn’t burn.
Add the Butter
Remove the sugar liquid from the stove. Quickly stir in the butter and stir until the butter is melted.
Add the Heavy Cream
Quickly stir in the heavy cream and continue mixing until it is fully incorporated.
Finish the Caramel Sauce
Stir in the salt and the vanilla. The sauce will thicken as it sits and can be enjoyed once it has cooled.
Caramel Dip with Cream Cheese
A lot of caramel dip recipes call for cream cheese and topping it with toffee bits or chopped peanuts. These dips are absolutely delicious, but much more like a layered dessert than this simple and delicious traditional caramel dip. If you’d like the cream cheese version, try out this: Caramel Apple Dip Recipe.
Storing Caramel Dip
Store this caramel dip in an airtight container in the refrigerator for up to one week. This dip can be frozen. Place it in an airtight container with a little room for it to expand. Store in the freezer for no more than three months. As with all recipes, use your best discretion.
If you make this homemade caramel apple dip recipe or any of my other recipes, I’d love to hear what you think and would be so grateful if you came back to let me know!
Caramel Apple Dip
Ingredients
- 1 cup granulated sugar (99 grams)
- 4 tablespoons unsalted butter (56.6 grams)
- 1/2 cup heavy cream (118.3 ml)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon table salt
Instructions
- Add the sugar to a small sauce pan, creating an even layer over the bottom of the pan. Place it over medium heat and cook until it begins to melt, stirring consistently.1 cup granulated sugar
- The sugar will first begin to clump together, then it will begin to turn brown, and finally it will melt into a brown liquid. This whole process will take about five to seven minutes. Remember to keep stirring so that the sugar does not burn.
- Remove the sugar liquid from the stove. Quickly stir in the butter. It will bubble a lot. Continue stirring until the butter is melted.4 tablespoons unsalted butter
- Then quickly stir in the heavy cream. The liquid will again begin to bubble. This is fine. Continue stirring until it is totally incorporated.1/2 cup heavy cream
- Finally, stir in the salt and the vanilla. The sauce will thicken as it sits. Serve with Granny Smith apples, their tartness is the perfect balance to the sweet sauce.1/2 teaspoon vanilla extract, 1/8 teaspoon table salt
Recipe Video
mark lusti says
Hello,
Can you please tell me if this caramel sauce will firm up enough when cool to use it in making “turtle” candies.
Thank You in advance for your expertice.
Unfortunately, no. It will be too soft for that.
Claire says
Wow! I’ve never had homemade caramel, and it is amazing!! So simple too. Will definitely make again, thanks!
I’m so happy to hear this was a win for you! We can NOT stop eating it.
Ramona says
I tried 3 different caramel sauce recipes, and this one was by far the best!!
Easy to make & was enjoyed by many. 💙
I’m so happy to hear that!
Deb says
Do you think I could put this in a crockpot after it is done to take for a party, for kids to dip their apples in ??
I haven’t tested it, the only thing I would be concerned about is it overheating.
Joan Radue says
Haven’t made this yet but sure sounds yummy & easy! My question is can it be made ahead , refrigerated? For how many days? Thanks.
Hi Joan, this can be kept in the refrigerator for up to one week.
C says
I tried this recipe twice now and the sugar seized up both times. Can you help?
This can happen if the sugar doesn’t fully dissolve. You want to make sure that at the end of step one it is fully liquid, there are no crystals left.