Homemade Caramel Apple Dip
A delicious, homemade caramel dip made with sweetened condensed milk is easy to make, and best of all, you don’t need a candy thermometer. Dip crispy, juicy apple slices into this smooth and creamy caramel sauce for the perfect fall appetizer. With apples being in season and so yummy right now, this Caramel Apple Dip is sure to make your favorite apple recipes list.
My friend, Natalie, gave me this recipe, and she adds cinnamon to the caramel mixture. Her recipe calls for 1/4 tsp of cinnamon, but I like to add a hint of cinnamon (1/8 tsp). With just a touch of cinnamon, it adds another depth of flavor without the caramel tasting like cinnamon.
At this time of year, it’s a great treat to bring to your office at work or to make for an after-school snack. Your family and coworkers will love you for it.
Delicious Recipes with Caramel
- Salted Caramel Crush Bars
- Caramel Stuffed Peanut Butter Chocolate Chip Bars
- Caramel Cheesecake Apple Dip
- Crazy Good Caramel Rice Crispies
- Christmas Marshmallow Caramel Popcorn
- Easy Brown Sugar Caramel Corn
Step-by-Step Photos for How to Make Caramel Apple Dip
Frequently Asked Questions about How to Make Caramel Apple Dip
Can I leave the cinnamon out?
If you don’t like cinnamon, you can leave it out, and the caramel dip will still taste good. I like to add a hint of cinnamon (1/8 tsp). With just a touch of cinnamon, it adds another depth of flavor without the caramel tasting like cinnamon.
Can I put it in the refrigerator to cool faster?
It’s important to let the caramel sauce cool at room temperature. You can eat it warm if want to, but let it cool at room temp.
What type of apples go with caramel?
Any variety of apples. Our favorites are Pink Lady, Granny Smith, and Honey Crisp Apples.
How should I store the caramel dip?
Store at room temperature up to 5 days covered with plastic wrap or in an airtight container. There’s no need to refrigerate it. It stays a good consistency at room temp for 5 days, if it lasts that long in your house. I know it doesn’t last that long at mine.
Can I reheat the dip?
For reheating, I recommend you only use what you need because it only reheats good once. If you reheat the caramel too much, it gets grainy.
Chef’s Tools for Caramel Dip:
If you love Caramel Apple Dips, you'll love these...
- ½ cup butter
- 1½ cups brown sugar (light or dark brown)
- ¾ cup light corn syrup
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- ⅛-1/4 tsp ground cinnamon
- Sliced apples
- In a medium-sized saucepan, melt butter over low heat.
- Next, add brown sugar, light corn syrup, and sweetened condensed milk. Stir to combine.
- Turn the heat up to medium, and constantly stir until the mixture comes to a full boil. Stir for 1 minute at a full boil.
- Remove from heat, and stir in vanilla extract and cinnamon.
- Next, pour into the dish(es) you want to use and let it cool at room temperature. I do not recommend putting it in the refrigerator to cool.
- Serve warm or cold with your favorite apple slices.
- Store at room temperature for up to 5 days. (If it lasts that long. :))
Caramel Recipes You've Gotta Try!
Leave a Comment