This Caramel Apple Dip is a luscious, velvety treat that pairs perfectly with crisp apple slices for a delightful snack. Its rich, buttery caramel flavor is balanced with a hint of sweetness, creating a decadent yet simple indulgence. Ready in just 25 minutes, it’s an effortless way to elevate your dessert game or impress guests at your next gathering.
The smooth, creamy texture melts in your mouth, while the warm caramel aroma invites you to dive in. With only 5 minutes of prep, this dip is a quick fix for satisfying your sweet tooth. Whether for a cozy night in or a festive party, it’s a crowd-pleaser that brings joy to every bite.
What You’ll Need
- 1 cup (200 g) granulated sugar
- ¼ heaping teaspoon salt
- ¼ cup (60 ml) water
- 2 Tablespoons light corn syrup
- ½ cup (120 ml) heavy cream (room temperature)
- 2 Tablespoons (28 g) unsalted butter (cut into 2 pieces, room temperature)
- 1 ½ teaspoons vanilla extract
- Apple slices (for dipping, or substitute with graham crackers or other dippers)
How to Make It
- In a small saucepan over medium-low heat, combine sugar, salt, water, and corn syrup. Stir occasionally until the sugar is fully dissolved. If sugar crystals stick to the sides of the pot, use a damp pastry brush to wash them down.
- Increase the heat to medium and bring the mixture to a boil. Cook, stirring occasionally, until it turns a caramel color and reaches 340°F (171°C) on a candy thermometer.
- Immediately remove the pot from the heat. Carefully drizzle in the heavy cream while stirring (it will bubble vigorously, so avoid splatters).
- Once the cream is fully incorporated, stir in the butter one piece at a time until the mixture is smooth.
- Stir in the vanilla extract until well combined.
- Allow the caramel to cool completely before serving. It will thicken as it cools. Serve with apple slices or your favorite dippers.
Perfect Pairings: What to Dip in Your Caramel
While apple slices are a classic choice, this caramel dip is incredibly versatile! Try pairing it with graham crackers, pretzels, or even strawberries for a sweet and salty combo. For a fun twist, drizzle it over vanilla ice cream or use it as a topping for pancakes or waffles.
Storing Your Caramel Dip: Keep It Fresh
Store any leftover caramel in an airtight container in the refrigerator for up to 1 week. To reheat, gently warm it in the microwave in 10-second intervals, stirring in between, until it reaches your desired consistency. If it’s too thick, add a splash of cream to thin it out.
Time-Saving Tips for Busy Cooks
To speed up the process, have all your ingredients measured and ready before you start cooking. Use a candy thermometer to monitor the temperature accurately, so you don’t have to guess when it’s done. If you’re short on time, you can also make the caramel a day ahead and store it in the fridge.
Equipment Essentials: What You’ll Need
For this recipe, a small saucepan and a candy thermometer are must-haves. A silicone spatula is great for stirring, and a damp pastry brush helps dissolve any stray sugar crystals. If you don’t have a thermometer, watch for the caramel to turn a deep amber color as a visual cue.
Common Questions Answered
Can I use salted butter?
Yes, but reduce the added salt to a pinch.
What if I don’t have corn syrup?
You can substitute it with honey or maple syrup, though the texture may vary slightly.
Why does the cream bubble so much?
The hot caramel reacts with the cooler cream, so add it slowly and stir constantly to avoid splatters.
Caramel Apple Dip
Ingredients
- 1 cup granulated sugar (200 g)
- ¼ heaping teaspoon salt
- ¼ cup water (60 ml)
- 2 Tablespoons light corn syrup
- ½ cup heavy cream room temperature (120 ml)
- 2 Tablespoons unsalted butter cut into 2 pieces room temperature (28 g)
- 1 ½ teaspoons vanilla extract
- Apple slices for dipping
Instructions
- Combine sugar, salt, water, and corn syrup in a small saucepan over medium-low heat. Stir occasionally until sugar is dissolved. If any sugar remains on the side of the pot, use a damp pastry brush to wash them down into the pot.
- Increase heat to medium and cook, stirring occasionally, until mixture comes to a boil.
- Once bubbling, allow mixture to cook until it begins to turn caramel in color and reaches 340F (171C).
- Immediately remove the pot from heat and, slowly, cautiously (because it will bubble a lot – don’t get splattered!), drizzle cream into the mixture while stirring.
- Once cream is fully incorporated, stir in butter one piece at a time until the mixture is smooth.
- Stir in vanilla extract.
- Allow caramel to cool before serving (it will thicken as it cools). We like to dip apple slices and graham crackers but you can really dip anything you’d like!