Caramel apple dip or caramel syrup is may favorite dessert topping. I love this caramel with apples, as well as my ice cream, pecan pie, apple pie, chocolate milk shakes… its all good. Caramel syrup is just a few simple recipes, sugar, butter, cream, salt and vanilla.
Ingredients for Caramel Dip
Sugar
Sugar is the main ingredients in caramel syrup. I have no experience substituting any other ingredients. I do not thing honey or maple syrup will work the same at all but monk fruit sweetener might work the same.
Water
In order for the sugar to not burn we add a little bit of water for the sugar to melt in. As the sugar caramelizes the water will evaporate and you will just be left with yummy hot caramelized sugar.
Butter
The fat from the butter is what is going to help keep our caramelized sugar from becoming hard like candy.
Cream
The cream will also help the caramelized sugar from recrystallizing and keep it a smooth syrup. Too much cream will cause the caramel to be too runny not suitable to dip in. Not enough cream and cause the caramel to recrystallize and crunchy rather than smooth.
Salt
If you like salted caramel feel free add more salt. A little salt is good, more salt is sometimes just a bit better! Add your salt to taste and make it your own.
Enhance the flavor with good salt like Redmond Real Salt. If you are looking for a unrefined natural salt with multiple minerals and electrolytes harvested in the United States of America, then look no further. Redmond Real Salt is full of flavor and nutrients and harvested out of the ancient seabed deep beneath Central Utah.
Vanilla
I like to use vanilla powder rather than extract. You can find the vanilla powder on amazon. This powder is a 1:1 ratio for vanilla extract so you don’t have to do any extra math when substituting. I like the flavor a lot and its been a great addition to my pantry.
How To Make Caramel Syrup Dip
Caramelize Sugar and Water
In a heavy small pot or heavy bottom sauce pan mix together the water and sugar on medium heat. Let the mixture bubble and not get to hot to a rolling boil. Do not stir and just let it bubble and caramelize for about 10 minutes. The sugar should darken into a light amber caramel color and will have a liquid consistency that will thicken when it cools.
Add Butter and Cream
Turn the heat on low and add the butter first. Mix until thoroughly melted then add the cream. Bring back to that bubbly/but not a boil state to ensure its mixed completely.
Add Salt and Vanilla
Take off the heat and add the salt and vanilla. Stir or whisk them in and let cool. Pour into a glass jar and let it thicken while cooling down completely.
Storing Your Caramel
Store your caramel in a air tight container in the refrigerator until the expiration date of the cream that you used. You can also freeze to keep good for a little longer.
You can store to save for later OR you can make a fun dessert date with your kids with fun topping like sprinkles, mini chocolate chips, coconut, or walnuts for you apple slices and caramel!
Caramel Syrup Dip
Ingredients
- 1 cup sugar
- 1/4 cup water
- 1/4 cup butter
- 1/4 cup cream
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Instructions
- In a heavy bottom sauce pan caramelize the sugar and water over medium heat. Let the sugar and water bubble but not full on boil for about 10 minutes. Don’t stir but keep an eye on it so it doesn’t burn. Once the sugar is a nice amber color and thickening up like honey turn the heat on low.
- Immediately add the butter and whisk in.
- Once the butter is all melted, mixed the heavy cream in slowly while continuing to whisk. Turn the heat off.
- Whisk in the salt and vanilla.
- Let cool then store in a glass jar. It will thicken as it cools.
Enjoy Your Caramel More Recipes!
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