Note: This was originally published in 2012 as an update to our popular Caramel Apple Dip recipe from 2009 (and the fun family tradition of fall apple-tasting that went along with it). It’s the perfect time to revisit this classic, easy recipe – and pin the newly combined longer image to remember it for your next family tradition!
One of the most popular fall recipes here at An Oregon Cottage is Homemade Caramel Apple Dip – and it always sees a lot of traffic during the fall and winter months. So even though we are smack in the middle of 31 Days of Thrift Store Transformations, I’m posting an update to my original caramel dip recipe that uses less sugar for all those who, like me, are attempting to cut down on sugar in our diets.
Attempting to mess with one of our family’s favorite once-or-twice-a-year-recipes (and a memory-maker, since we still love to hold our annual apple tasting each fall) came with a couple of rules, though:
- Since it is a special treat, it had to taste just as good with less sugar
- If it didn’t, we weren’t going to suffer through yuckiness just to have less sugar – ’cause, sheesh, it’s only a once-a-year thing.
So I cut the sugar and honey in half and served it to my family. And guess what?
No one noticed a difference. I had to tell them and they still couldn’t tell (though I thought the dip wasn’t quite as creamy, which didn’t bother me).
You know what I’m learning more and more through these experiments to lessen the sugar in some of our favorite recipes? It’s easy, and most of the time we can’t. tell. a. difference.
Here’s the updated, lower sugar Caramel Dip for Apples recipe (go here to see the original recipe and how our family does our annual apple tasting):
- ⅓ c. butter
- ½ c. brown sugar (or sucanat)
- ¼ c. honey
- 1 can (14-oz) sweetened condensed milk
- Melt the butter in a heavy saucepan over medium-low heat.
- Add the remaining ingredients, raise heat to medium-high and bring to a boil, stirring constantly (will take 5-10 minutes).
- Lower heat to medium or med-low (you want to keep a very low boil) and cook for 3 minutes, stirring constantly (really- this is not the thing to walk away from! It will burn…I know from experience!).**
- Remove from heat, let cool a bit and then pour into a serving bowl and serve warm.
- Refrigerate any leftovers. Microwave a few seconds to soften before using again.
- **If it does burn, don't despair: remove the pan from the burner and quickly pour the dip into a fine-mesh strainer over a bowl, but DO NOT scrape the bottom. Just leave all that crusty burnt stuff. Push dip through strainer, leaving any browned bits in strainer. There may be a few small brown flecks in the dip, but we really can't tell when we're eating it. It's just another one of our imperfect things!
Have you made this dip? Let me know if you try it with less sugar!