It’s that time of year when caramel becomes king! I embrace this idea whole-heartedly as I absolutely adore caramel. I grab the bulls-eyes at parades and rob the kids’ goody bags (if I’m allowed to) as well as eat the caramels before I get around to making the desserts that I bought them for. Yes, caramel and I are BFF’s.
I do concede that I might be a little over the top; but surely, everybody loves caramel in the fall, right? So last week, I put on the recipe for caramel corn, this week I’m putting on the recipe I use for caramel dip for fruit, on October 18th I’ll put on a recipe for a caramely Candy Corn Popcorn Treats for a fall blog hop I’m participating in, and by Christmas time I’ll give you my recipe for Caramel Brownies. (You really didn’t know how serious I was when I said that I adore caramel, did you?)
Now even though I really, really like caramel dip, I really, really, REALLY dislike the prices that stores charge for those little 8 ounce containers of caramel. With a family of seven people, that little tub does not go far, and it’s probably 25¢ per tablespoon. I’m just too cheap for that. So I started googling for a caramel recipe, and one of the first ones I found was this Apple Caramel Dip below. It’s super easy to make; it makes a large amount; and it uses ingredients that you already have or, at the very least, are easy to find.
All you have to do is put the first 5 ingredients in a sauce pan, stir them over medium heat until the sugar is dissolved, which is pretty quick. Then remove from it from the heat and add the vanilla. Easy-peasy!
Now let me tell you a little secret: I pour half of the caramel into a different container while it is still hot and add peanut butter to it. YUM! (I also love peanut butter!) I like the Peanut Butter Caramel Apple Dip even better than the regular caramel dip–although both are great. There is no magic amount of peanut butter. Just spoon a couple of tablespoons in, stir it until the peanut butter is melted, and taste it. If you want more, put more in!
This recipe makes a lot of caramel–I have never measured the amount, but I would say probably around 4 cups. You can use it also as an ice cream topping or on top of other desserts. With caramel, the options are endless. And if you need a sugar-fix in the afternoon, a tablespoon of caramel by itself fits the bill. (Of course I would never have done anything like that. 😉 )
I dare you –make the recipe below, and you won’t be buying the store caramel apple dip anymore! It does not taste just like the store’s dip; but we love this dip just as much if not more than the store’s caramel dip.
- 1/2 cup butter
- 2 cups dark brown sugar It does make a difference if you use light brown sugar. It is more of a butterscotch flavor.
- 1 cup light corn syrup
- 2 tablespoons water
- 14 ounces sweetened condensed milk 1 can
- 1 teaspoon vanilla
Cook the butter, sugar, corn syrup, water, and sweetened condensed milk over medium heat until all the sugar is dissolved, stirring continually. After the sugar is dissolved, remove from heat and add vanilla.
If desired, stir peanut butter to taste in part of the caramel.
This can be stored in the refrigerator for 4 to 6 weeks. Rewarm before use in the microwave or on the stove top.