Caramel Dip for Apples Recipe (+ Lower Sugar Option and Easy Microwave Method)

This caramel dip for apples recipe calls for just 4 ingredients, takes 15 minutes, and tastes WAY better than store-bought dips. Choose to make it on the stove or take the shortcut route with a microwave with either the original or the lower-sugar version – any way you won’t believe how yummy this smooth, creamy dip is with apples – and lots of other things, too, like ice cream and apple pie. Pair it with a fall apple tasting for a tradition your friends and family will look forward to it every year!

✩ What readers are saying…

caramel dip in jar and small bowl with apples

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When my daughter was in third grade (a long time ago now…), I was asked to bring apple slices and caramel dip to their Halloween party. I bought the stuff from the store because I’d heard you couldn’t bring homemade things to schools.

But I couldn’t believe how terrible it was. Sorry to those of you who like it! But there’s a really weird aftertaste and of course that long list of ingredients, not many of which I recognized as food.

I still wanted to have a caramel dip to use with all the amazing apple varieties I was finding, so I searched for a homemade caramel dip recipe I could make that would taste great.

After a couple of tries (too runny, too sticky, even cream cheese – what?) I found a recipe in a an old cookbook put out by a church that seemed like it may work.

Except for the fact that it called for corn syrup and I don’t buy that anymore. So I substituted honey and it worked just as well – or should I say better?

We had a keeper!

Seriously, you are not going to believe how good this homemade caramel apple dip recipe is – and super easy to boot – no candy thermometer needed!

UPDATE: I’ve successfully created a lower sugar version of this favorite family recipe and no one could tell! It’s the only way I make it now, still using the steps outlined below and the lower sugar options in the recipe card.

Caramel Dip Recipe Ingredients

four ingredients for caramel apple dip

Ingredients Notes

Isn’t that a great picture? Four ingredients, butter, sugar, honey, sweetened condensed milk – and optional vanilla extract – nothing weird. (Yes, it’s still a lot of sugar, which is the reason I worked to lessen the sugar in the lower sugar option. But then again, it is a treat we have only 1-2 times a year.)

  • Sweetened Condensed Milk: Back when I started the cursed “reading of the labels” and found I had to stop buying a lot of things we liked, I was pleasantly surprised to find that sweetened condensed milk is just whole milk and sugar. For me that works.

For those of you that are not wanting to buy any convenience foods here is an easy recipe for making your own sweetened condensed milk (no cook, maple syrup sweetened!).

  • Honey: We love the flavor of honey, so it was a no-brainer for me to use this as a substitute for the corn syrup. That said, there have been comments through the years that the honey flavor comes through too much – if you think that may be the case with you, or you don’t want to use honey for some reason you can use maple syrup instead.
  • Brown Sugar: Did you know that not all brown sugar is created equal? I’ve read numerous times that all brown sugar is “just white sugar with molasses added.” While that’s true of the cheap store brands consisting of beet sugar, C&H is pure cane brown sugar with this description on the package:

Some brands of brown sugar aren’t naturally brown at all, they’re white sugar sprayed with a coating of molasses. C&H Golden Brown Sugar 100% Pre Cane Sugar and naturally brown through and through is the real thing, with the rich, nutty caramel flavor you want from a real brown sugar.

There was a comparison done in the Oregonian newspaper years ago that showed differences in baking the same products with cane sugar vs. beet sugar, and since then I’ve always bought cane sugar. I can’t find a link to that old article, but this one from a San Francisco newspaper explains it, too. So if a recipe you’re making isn’t working out, it could be the type of sugar you’re using!

How to Make Caramel Dip for Apples – Stovetop

The recipe is pretty simple, but can be a bit tricky.

starting to cook caramel dip in saucepan
  • Start by melting the butter over medium-low heat in a heavy saucepan.
  • Then add the brown sugar, honey, and sweetened condensed milk.
gently boiling caramel dip on stove
  • Raise heat to medium-high and bring to a boil, stirring constantly (very important- don’t try to do something else at the same time!).
  • Lower heat to medium and cook 3 minutes, stirring constantly, especially at the edges to keep from sticking.

Important Note: This takes a few minutes, and occasionally you may get a few flecks of brown from the bottom, but it’s not a burned flavor and still tastes fine.

What To Do If It Does Actually Burn

That “don’t do anything else but stir” is sometimes hard for me as a multi-tasker, which was fairly obvious since I had written in big letters on my recipe, “BURNS EASILY.”

Which is why I discovered this trick for saving most of the dip if that happens:

pushing burnt caramel through a strainer

1. 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 of the pan. Just leave all that crusty burnt stuff for the trash.

strained burnt caramel

2. Push the caramel through the strainer with a wooden spoon, leaving any browned bits in the strainer. There may be a few small brown flecks in the dip, but it doesn’t taste burned when eating, I promise.

This totally works to save the dip and we can all deal with a few flecks, can’t we?

whisking microwaved caramel dip

How to Use a Microwave to Make Caramel Dip

New for 2024! I’ve tested a much quicker, less chance for burning, microwave option with great results. I tested this with the the lower sugar version – I’m sure it will work with the original recipe, I just haven’t tested it. Here are the steps to use a microwave that you’ll also find in the recipe card below:

  1. Melt the butter in a large microwave safe bowl (I use an 8-cup glass measuring cup with handle) – about 30 seconds.
  2. Add the brown sugar, honey, and condensed milk to the bowl and whisk until all is incorporated fully.
  3. Microwave on high power for 4 minutes. It will look lumpy and ruined – it’s NOT. Whisk it hard until it smooths out, about 30 seconds. Test the temperature with an instant read thermometer – it should be at 220-225 degrees Fahrenheit. Microwave again for another 30 seconds if it’s not. (I have this exact thermometer which works SO well.)
  4. That’s it!! Stir in any vanilla if you’re using it, let cool a bit and enjoy. SO SIMPLE!

Serving and Storage

With both options, once the dip is done, remove it from the heat and let cool a bit before pouring into a serving bowl.

TIP: I use a glass storage bowl, serve, and then simply pop the lid on to store in the refrigerator. See similar round glass storage bowls here.

You’ll want to serve this warm, since it does harden a bit when refrigerated.

STORAGE: It keeps for a 3-4 weeks in the fridge (though not in our house, a-hem). When you want to use some, simply microwave it for a few seconds and stir to soften before using.

Lower Sugar Caramel Dip

dipping apple into lower sugar caramel dip

Over the years I’ve discovered that you can generally cut the sugar content in many recipes without noticing. I’ve also noticed that the less sugar we eat, the more things we used to like taste TOO sweet to us now. It’s shown us that you really can retrain your mind and tastebuds!

And this homemade caramel dip recipe is a perfect example – cutting the sugar totally worked – it’s just as amazing as the original and I learned a good lesson: we can be satisfied with less sugar while still enjoying treats.

How much sugar did I remove?

HALF.

And when I served it to my family? 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).

Try both versions in the recipe card below and decide what you’d like!

Here are a few comments from readers who’ve tried the lower sugar version:

“I tried this with the less sugar and loved it!! Thank you for sharing this less sugar recipe.” -Roxanne

“OH MY GOODNESS!!!! I am always looking for ways to make delicious treats healthier. This was awesome with less sugar. I also used fat free cond milk. Worked great. Was thick and creamy and caramely. Thank you.” -Shelly

“I made this recipe this evening and it was a hit. We used the honey and brown sugar and my boys ate it right up. I loved that I had all of the ingredients in the cupboard. Thank you.” -Jennifer

Caramel Dip Fall Apple Tasting Tradition Idea

different apples on small plates with caramel dip for apple tasting

One of our family’s favorite traditions that developed at our house after making this caramel dip recipe is our annual Fall Apple Tasting Night. 

We’ve invited guests to our tastings, too, and it’s really fun for a group!

How to Host a Fall Apple Tasting Night

  1. Buy four or five different apples.
  2. Cut the apples into slices and put them out on small individual plates.
  3. Write the name of the apple variety on a piece of paper or print them out to set on the plate.
  4. Serve with small individual bowls of caramel dip.

While the labels may sound all Martha-Stewart-ish, the tasting doesn’t work without the labels – you need to know the different varieties to discuss which everyone likes best.

You can see we simply write the variety on a slip of paper – no need for anything fancier unless that’s your thing.

dipping apple into caramel dip in small white bowl

We used to just spoon the caramel onto our plates and dip our apple slices in the caramel sauce, but then I found small 1/8-cup bowls and they work much better (find similar round bowls here or condiment bowls here). It’s easier to get every last bit.

And trust me, you’re going to want to get every last bit.

Caramel Apple Dip FAQs

Will this recipe work for dipped caramel apples? Will it harden enough?

I’ve never used this that way, though it does become very stiff when refrigerated, so it might work. They’d need to be kept cold, though.

How long can this stay in the fridge without spoiling?

It usually lasts a week before it’s gone at our house, though I’m sure it would last a few weeks to a month if you don’t eat it as fast as we do.

Can you substitute margarine for the butter?

No, a reader tried and reported that the texture (and taste) were wrong, grainy and runny, not carmely.

Can you make this the night before and send it to school?

Yes! You will have to have instructions attached to heat and stir it a bit before serving.

Is this the same as boiling/slow cooking an unopened can of sweetened condensed milk?

It’s similar, but you lose the butter which really gives it that caramel taste we all know and love.

Recipes To Pair With Caramel Dip

I hope you love this caramel dip for apples recipe – if you make it, be sure to leave a recipe rating so I know how you liked it!

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4.74 from 38 votes

Caramel Dip for Apples Recipe (+ Lower Sugar Option and Easy Microwave Method)

Easy homemade caramel dip for apples uses just 4 ingredients and takes less than 15 minutes! Choose full sugar or lower sugar, stovetop or microwave, and try a family apple tasting tradition with different apple varieties.
Prep Time3 minutes
Cook Time10 minutes
Total Time13 minutes
Yield: 2 cups
Author: Jami Boys

Equipment

  • 3-quart saucepan
  • OR 8-cup glass measuring cup or other microwave save bowl

Ingredients

  • 1/2 cup butter (Lower sugar: 1/3 cup)
  • 1 cup brown sugar (Lower sugar: 1/2 cup)
  • 1/2 cup honey (Lower sugar: 1/4 cup)
  • 1 14 ounce can sweetened condensed milk (Lower sugar: same)
  • 1 teaspoon vanilla, optional
  • salt to taste, optional for "salted caramel"

Instructions

Stovetop Method:

  • 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, depending on your stove).
  • Lower heat to medium or medium-low (or what you need 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 and stir in vanilla, if using.

Microwave Method:

  • Melt the butter in a large microwave safe bowl (I use an 8-cup glass measuring cup with handle) – about 30 seconds.
  • Add the brown sugar, honey, and condensed milk to the bowl and whisk until all is incorporated fully.
  • Microwave on high power for 4 minutes. It will look lumpy and ruined – it's NOT. Whisk it hard until it smooths out, about 30 seconds. Test the temperature with an instant read thermometer – it should be at 220-225 degrees Fahrenheit. Microwave again for another 30 seconds if it's not (mine is usually 221-222 at 4 minutes).
  • Stir in the vanilla, if you're using.
  • For both methods, let cool a bit and then pour into a glass serving bowl and serve warm.
  • Refrigerate any leftovers. Microwave a few seconds to soften before using again.

Notes

*If it does burn, don’t despair, here’s how to save it:
  • 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 caramel through the strainer, leaving any browned bits in strainer. There may be a few small brown flecks in the dip, but it doesn’t taste burned when eating.
 
Storage: This caramel dip stores in the refrigerator for 3-4 weeks.
Other uses: 
  • Ice cream topping
  • Apple pie topping
  • Dip for graham crackers
  • Layer in a chocolate bar cookie
Caramel Apples? You can experiment coating apples and keeping them cold to keep the caramel on the apple, but I haven’t tried it.
Nutrition listed is for full sugar recipe – Nutrition for lower sugar version is:
Serving: 2tablespoons | Calories: 175kcal | Carbohydrates: 27g | Protein: 2.7g | Fat: 6.8g | Saturated Fat: 4.3g | Cholesterol: 22mg | Sodium: 71mg | Sugar: 25g

Nutrition

Serving: 2tablespoons | Calories: 197kcal | Carbohydrates: 31.1g | Protein: 2.1g | Fat: 7.9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 75mg | Fiber: 0g | Sugar: 31g
Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!
Pinterest pin image

This recipe has been updated – it was originally published October 2009, updated in 2018, 2021, and 2024.

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Recipe Rating




4.74 from 38 votes (31 ratings without comment)

65 Comments

  1. This was a hit! Used it as the Carmel apple dip for apples, refrigerated it for a bit, then dipped in white chocolate, then sprinkled with a bit brown sugar and cinnamon sugar. if anyone has had the Rocky Mountain Chocolate Factory “Apple pie Carmel apple”, it was a bomb copycat. Love that the Carmel dip that covered the apple didn’t get that break your teeth hard that you sometimes get with Carmel apples.5 stars

  2. I had a bunch of apples around but wanted something to go with them. I just made this recipe and besides being super easy, it is amazing! I will definitely be making it again5 stars

  3. You aren’t kidding about watching it…it scorched on the bottom before a bubble even came to the surface! Thankfully, I caught it before it burned. Still delicious!4 stars

  4. I just tried the Carmel apple dip. Followed the directions and it came out perfect.Made specially for apple dipping so I ended up adding crushed walnuts for a true Carmel apple taste. Quick, easy and delicious. Thank you

  5. I’ve made this recipe a few times now, and my family and I absolutely LOVE it. Since my wife has been having adverse reactions to something in our local honey (some allergen that the doctors can’t pick out and specify what it is), we have made it with honey, but have also substituted an equal amount of agave syrup as well. The agave syrup gives the finished caramel a different flavor that is (in my opinion) worth trying.

    1. I’m glad this is a keeper recipe for you, William, and I appreciate your tip about the agave syrup. Thanks!

  6. I’m thinking to serve this at a large gathering (~100 people) as a refreshment. Do you think it would need to be in a crock pot, or will it be serve-able at room temperature?

  7. Hi Jamie! Just wondering if this recipe can be successfully multiplied for a large group and can this be used for caramel apples or just a dip?

    1. Hmmm, I don’t know, Teri – I’d think working in a larger batch would cause it to scorch more, since that’s an issue with it sometimes at this size. It doesn’t really harden for caramel apples – it solidifies a bit when refrigerated, but I don’t think that’s enough for apples.

  8. Wow, super easy and delicious too. I made one adjustment because my daughter hates the taste of honey, so I used corn syrup. Beautiful texture, so creamy and rich. Perfect with apples or for ice cream. My daughter even thought it would be good in coffee… yum 🙂 Thank you so much for sharing.

  9. I just made this tonight for my guests. I followed it to the letter and let me tell you, it was horrible. I have made many caramel sauces in the past with success but this was awful. This really ruined my evening. I’d recommend spending a little less time taking 45 photos of the same item and more time perfecting your recipes. Given, you do not owe the world anything but this was a waste of my time, money and my evening with my guests and I am not happy about it. I am removing this pin from my Pinterest board. 🙁

    1. Wow, Ashley. Very sorry this didn’t turn out for you. I feel compelled to make a couple of points since your comment is so strong:

      1. I am a home baker and all the recipes I post on An Oregon Cottage are foods our family eats regularly. I am not a food blogger simply trying to fill a slot. This recipe is no exception – I have made it for more than 10 years and it is a tradition for us that we love, so I wanted to share it. Seems to me this is the definition of ‘perfecting.’

      2. Many others have made it and loved it, too. Some haven’t. It’s not for everyone. I think this is typical of any recipe.

      3. I have exactly 4 photos of the finished product. The other photos are of the steps I included to be helpful for a recipe that can be tricky. This does not seem excessive to me.

      4. I’m most sad to think something relatively small like a ruined dish (about the price of a magazine we read and toss) would make you not enjoy time with people. Making something that doesn’t turn out how we imagined is not unusual in my experience. I think that’s why I always read that you shouldn’t try new recipes on guests (though I always do, too, lol).

      Again, I’m truly sorry you didn’t care for this recipe – it really is a favorite of ours. 🙂

      1. What a beautifully gracious response! I know this is old, but I’m truly impressed. And I’m excited to try your recipe =).

        1. Thank you so much, Elizabeth! That really means a lot to me that you took the time to let me know. I had to go back and revisit this, since I had forgotten – luckily, I don’t get many comments like that one! Most are very sweet like yours. 🙂 I hope you enjoy the recipe!!

    2. Goodness, I think you need to remember that taste and food can be subjective. We do enjoy this – and the honey flavor. I want to avoid corn syrup – if you don’t want the honey flavor, use corn syrup.
      More than just my family eats all of this when I make it – I don’t think they’re chowing down on it because they’re being nice. The next comment after yours rates this is a perfect recipe with a 5 star rating. Just because they don’t agree with you doesn’t mean they’re lying.

    3. Well first & formost like how rude and ugly and even hateful like Ashly was you not taught any manners and no one told you to choose this recipe to make or should I say to mess up
      Obviously you’re not a baker or a cook this recipe is almost fool proof we will say 99 out of 100 times but there’s the one time oh yeah that’s you loook I’m hopin you just had a very bad day or something because I had to comment I’ve not tryed this recipe yet I just found it but I’m goin to make it right now I’ll be back thank u Jami for sharing I think it’s gonna be a delight

  10. Mine turned out grainy and with an applesauce-like consistency and the butter kept separating and making a clear puddle at the top. I consider myself an above-average baker. I know candy-making is trickier than baking, but where did I go wrong? It also had a more honey than caramel taste. I brought it to a boil and stirred constantly (and immediately scorched a little and got brown bits) and continued to slow boil for the 5-10 min. So I don’t know which step I missed 🙁 Not smooth and stretchy at all or caramel-ly, just sweet.

    1. Update: Looks like I was using the “Updated” version of this recipe with 1/2 c brown sugar and 1/4 c honey. Same amounts of butter and sweetened condensed milk. Maybe the original recipe works fine, but the less sugar one is fussier? Or I just stink at caramel-sauce making 🙁

      1. Gosh, Patty, I’m so sorry – I can’t think what happened! I’ve made the updated less sugar one a number of times and it’s always turned out good. The photos I took are really how this recipe turns out for us and that we eat for our annual apple tasting. I wish I could be of more help 🙁

    2. I know this is very late, but it is possible that you stirred too much at one point and left solid sugar crystals on the side of the pan that get moved into the caramel as it finished. Solid bits of sugar like this cause graininess to increase as the caramel ages. Burned bits at the beginning can also contribute to this.

    3. Thanks, my came out great not to sweet. I make my with goats milk but takes forever this recipe is short and sweet lol thanks again 😊5 stars

  11. Wow I just made this and I loved it. I halved the recipe and it turned out great. The only down-side was that I burned my finger because I just couldn’t wait to try it but that was my own air-headed mistake.

  12. Does this need to be refrigerated after making? Also, what is the approximate shelf life? I am making this now to put into little mason jars to use as party favors! Can’t wait to taste it! 🙂

    1. Yes, it should be refrigerated. It will harden up a bit when cold, but a just a little warming will bring it back to dip-able consistency. I’m sure it will be okay for a couple weeks, though ours never lasts more than a week in our family. 😉