Caramel Apple Dip


 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.

6 comments:

  1. Sounds like a delish recipe. Am wondering if whipping cream could be replaced by half and half? Any thoughts?

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  2. I would think it would work. It might not be as thick but I think the flavor would be fine. There really is not a lot of cream in it and if you have half and half on hand that is what I would use. Sure have nice apples around here this year.

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    1. I was hoping you thought it would work. The only time I buy whipping cream is when I make ice cream. And, I have half and half on hand at all times for my coffee, couldn't drink coffee without it. I have subbed half and half many times in recipes which called for whipping cream. Thanks for your feedback and for the recipe. M

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  3. This will be perfect to take when I visit my twin grandsons, age seven. Bet they will love this! Thanks again. dkc

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  4. Just the right age for this. Aren't grandkids fun.

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  5. Glad to help. It sure is the time of the year for apples and caramel dip. I sub half and half also as I think the shelf life is better than whipping cream and I tend to have it on hand more. Ice Cream however, needs whipping cream. If you are going to splurge why not go all out. lol!

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