Caramel Dip

  Carmel for Dipping!

Carmel for Dipping!

Nothing quite compares to the flavor of crispy, sweet apples dipped in caramel in the fall!  But, they are really difficult to eat, and half of a caramel apple is probably the ideal portion.  To make enjoying those awesome flavors easier let's turn it all into a an easy-to-eat dip.  The base of this dip is Caramel Candy (click on the link in the recipe), and the surprise ingredient is a bit of sour cream to balance all of the sweet going on in this recipe! Use your imagination; try dipping mini cookies, pears, chocolate, nuts or marshmallows in addition to apples. This dip deserves a place at your next tailgate or autumn get-together!

12 ounces Caramel Candy cut into small pieces (in a pinch you can use purchased caramel candies)

2 Tablespoons (1 ounce) unsalted butter

2 Tablespoons heavy cream

2 Tablespoons sour cream

1 teaspoon vanilla

Put about an inch or two of water in the bottom of a medium saucepan or double-boiler and bring the water to a simmer.  Place a bowl or the top of the double-boiler over the pot of simmering water (make sure the bowl doesn't touch the water in the saucepan) and add the caramel, butter, and heavy cream.  Allow everything to warm, stirring occasionally, until the caramel is completely melted; stir until well-combined.

Off the heat add the sour cream and vanilla and whisk until completely smooth.  Allow to cool before serving.  Serve with apple slices.

Refrigerate leftovers, and warm or allow to come to room temperature before serving.

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