If you like the Caramel Apple Dip you can buy in the store, you are really going to like this recipe. I have been going to
make it for a while, and today was the day. I had bought some lovely Honey Crisp apples one of our favorite eating apples and wanted something to dip them in. The store version has too much corn syrup in it and just too many chemicals.
This was so easy to make, don’t stir it after you put it on the heat. It will sugar on you if you do. Stir it well before you start heating it and cook till it is dark amber in color. The recipe said 10 minutes, but mine took closer to 22 minutes. I don’t think I had my stove burner as hot.
This is the only recipe I could find that did not have cream cheese in it. I think the sour cream was what we liked the best as it cuts the sweetness a lot. Also most things that are sweet need a little salt to balance out the taste. At first I thought it was going to be too salty but as it cooled it wasn’t at all. Do not use table salt or if that is all you have cut back on the salt to ½ teaspoon or less. I never buy sea salt but use Kosher salt for the larger grain salt. It is a lot cheaper and works just as well. Lyle thought this would work just as well on ice cream which is how he likes caramel so will try it that way.
Caramel Apple Dip
About 1 pint
1 cup sugar
2 tablespoons light corn syrup
¼ cup water
¼ cup butter
¼ cup whipping cream (need the cream to make it smooth)
1 tablespoon sour cream
¾ teaspoon coarse sea or kosher salt
Have all the ingredients ready before you put the sugar mixture on the heat. Do not leave it on the heat and walk away.
In a 2 quart saucepan, stir together the sugar, corn syrup and water. Heat over medium-high heat. DO NOT STIR after it is on the heat. Cook about 10 ten minutes or until sugar turns a dark amber color.
Add remaining ingredients; beat with whisk until smooth. Pour into heatproof container.
Serve with sliced apples for dipping.
Will keep in the refrigerator for about a week.