Apple of my eye.
Warm caramel apple dip is such an easy, sweet treat for fall and winter, without any hassle of baking. Make this recipe in about 15 minutes, then serve it up with some crisp apple slices.
Meet this caramel apple dip recipe
One of my favorite treats as a kid wasn’t candy. It was a big caramel apple from a nearby orchard, rolled in peanuts. About the size of my little head, I would chop that caramel apple to its core, the tart, juicy apple combining with the sweet, buttery caramel and crunchy nuts into one of life’s perfect foods.
Today, that kind of experience is only about 15 minutes and one saucepan away. Much easier than dipping homemade caramel apples, but just as tasty, this caramel apple dip recipe makes a perfect autumn afternoon snack, appetizer, or no-bake dessert. Caramel dip also makes a great alternative to dipping apples in peanut butter.
This recipe for homemade caramel apple dip only has a few ingredients: light- or dark-brown sugar, corn syrup, pure vanilla extract, heavy cream, butter, and salt. I add just enough salt to give it a rounder, more interesting flavor, but you can leave it out entirely if you want a more sweet caramel flavor.
Jump To:
What apples are best for caramel apple dip?
Fall and winter boast so many delicious apples to choose from. The best apples for caramel are apples that have some tartness and tang to offset the sweetness of the caramel. And the apple should, of course, be crisp and never overly soft and mealy.
If available, go with one of the following apples:
- Honeycrisp apples
- Granny Smith apples (these are very tart)
- Macoun apples
- Cripps Pink or Pink Lady apples
You may also like: The Best Apples for Baking Apple Pie
Easy Caramel Apple Dip Recipe Ingredients
This recipe is no fuss, and can be made with simple ingredients you probably already have in your refrigerator or baking pantry. May caramel apple dip recipes call for cream cheese, but I find that the taste can be overpowering, and changes the texture from a true, gooey caramel to something more like a whipped cheesecake. This recipe sticks closer to a true caramel.
The recipe yields about 1 1/4 cups of caramel dip. You’ll need a whisk, spatula, small saucepan with high sides (the heavy cream will bubble up), and the following ingredients:
- Light-brown sugar (or dark-brown sugar if you want a more robust color or flavor) for sweetness
- Light corn syrup, such as Karo, to help get the consistency soft
- Pure vanilla extract to boost the sweet aroma
- Heavy cream for richness, flavor, and texture
- Unsalted butter
- Kosher salt (I use Diamond Crystal brand)
- Fresh apple slices, to serve
Optional ingredients: You may also want to serve your apples and caramel with condiments for dipping, snacking, or sprinkling, such as pretzels, graham crackers, chocolate chips rainbow sprinkles, or peanuts (crushed or peeled whole).
Recipe Instructions
To make the caramel, follow these simple directions:
- Bring all the ingredients just to a boil over medium-high heat, stirring with a whisk until the sugar dissolves.
- Lower the heat to medium or medium-low, and cook, uncovered. Whisk often, until the caramel coats the back of a spoon and holds a streak when you pull a knife through it (about 10 minutes).
- Taste and adjust the salt. It will be hot, so be careful and cool it on a spoon first.
- Pour the caramel into a bowl and cool to warm room temperature, stirring occasionally. Serve.
Note: The caramel will bubble up a lot as it gets going because of the cream. Watch the pot, and stir often. That’s also why you want to do this in a deep-sided pot instead of a shallow one.
How to Reheat
This can be served at room temperature, or refrigerated in an airtight container for up to five days. To warm, pour the caramel into a small pot and heat on medium-low, stirring, until just warmed through. You can also reheat the apple caramel dip in the microwave in 20-second increments, stirring, until warm.
This caramel sauce makes a wonderful topping for apple pies and crisps. Enjoy this sweet fall apple treat for a casual fall gathering, or just for yourself.
You’ll also love these fall baking recipes:
Salted Caramel Apple Dip Recipe
Ingredients
- 1 1/4 cup light-brown sugar
- 2 tablespoons light corn syrup, such as Karo
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 3/4 teaspoon Kosher salt (I use Diamond Crystal) plus more to taste
- To serve: sliced apples, plus optional pretzels, graham crackers, chocolate chips rainbow sprinkles, peanuts, and the like
Instructions
- In a medium-sized, deep-sided saucepan, bring all the ingredients just to a boil over medium-high heat, stirring with a whisk until the sugar dissolves.PRO TIP: The caramel will bubble up a lot as it gets going because of the cream. Watch the pot, and stir often. That's also why you want to do this in a deep-sided pot instead of a shallow one.
- Lower the heat to medium or medium-low, and cook, uncovered, whisking often. You want the caramel to cook at a nice simmer. Cook for about 10 to 12 minutes, or until the caramel coats the back of a spoon and holds a streak when you pull a knife through it (about 10 minutes).Taste and adjust the salt. I usually add an additional 1/4 teaspoon of salt, bringing the total salt quantity to 1 teaspoon. (Careful! The caramel will be hot, so cool it on a spoon first before you taste.)
- Pour the caramel into a bowl and cool to a warm room temperature, stirring occasionally. Serve with apple slices and any other garnishes or condiments you'd like.
Notes
Nutrition
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
3 comments
W.T.G.
New go-to caramel recipe!!
NCKate
Perfect. Very good recipe. I stuck with 3/4 teaspoons of salt.
R.L.
This is seriously so good I kept eating it off the spoon. Send help! hah. Thanks for the recipe. I love it and it was such a hit with my kids.