Easy Caramel Dip

It's apple season! In the stores here – next to all the huge stacks of apples – they are selling little plastic containers of caramel dip for the apples. I love caramel and apples, but the one time I tried store-bought caramel dip, it tasted like chemicals to me. So here is an absolutely delicious, super easy, no fuss caramel dip recipe. The caramel is the perfect consistency for eating with apple slices, drizzling over a cake, or anything else you can think of.

Caramel Dip

1/3 c. butter
1/2 c. corn syrup
3/4 c. brown sugar
3/4 c. white sugar
1/8 tsp. salt
2/3 c. whipping cream

Measure the whipping cream and set it aside so it can come up to room temperature. In a 2-quart (or larger), heavy bottomed saucepan, combine butter, syrup, brown & white sugars, and salt. Cook and stir together over medium heat. Bring the mixture to a rolling boil (one that can't be stirred down.) This takes about five or six minutes. Remove the pan from the heat and let it cool for five minutes. Add the warmed-up whipping cream and stir until well mixed and smooth. Refrigerate to thicken the caramel. At room temperature, the caramel is a thick, smooth consistency. When it's cold, the caramel is still easy to scoop. It even works on ice cream. Makes 2 cups. Store in the refrigerator.

Notes: Don't cook over high heat (even though it's quite tempting to cook it fast), or the mixture will boil before all the sugar melts and forms the caramel. Keep the heat on medium. Also, if you pour cold cream into the hot caramel, it will still work, but some of the caramel will immediately solidify and you'll have a few small, sugary lumps.


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