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…
“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 again.” -Mae
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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
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.
- Start by melting the butter over medium-low heat in a heavy saucepan.
- Then add the brown sugar, honey, and sweetened condensed milk.
- 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:
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.
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?
How to Use a Microwave to Make Caramel Dip
New! 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:
- 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. (I have this exact thermometer which works SO well.)
- 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
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
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
- Buy four or five different apples.
- Cut the apples into slices and put them out on small individual plates.
- Write the name of the apple variety on a piece of paper or print them out to set on the plate.
- 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.
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.
Recipes To Pair With Caramel Dip
- Crumb-Topped Apple Pie – drizzle warmed caramel on top.
- Chocolate Chip Cookie Cups – use the caramel instead of the chocolate sauce as a topping,
- No-Churn Ice Cream – use as topping (leave out chocolate for a vanilla version).
- Easy Apple Crumble Recipe (with Big Crumb Topping) – drizzle on top before serving.
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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Caramel Dip for Apples Recipe (+ Lower Sugar Option and Easy Microwave Method)
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
- 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.
- Ice cream topping
- Apple pie topping
- Dip for graham crackers
- Layer in a chocolate bar cookie
Nutrition
Caramel Apple Dip FAQs
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.
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.
No, a reader tried and reported that the texture (and taste) were wrong, grainy and runny, not carmely.
Yes! You will have to have instructions attached to heat and stir it a bit before serving.
It’s similar, but you lose the butter which really gives it that caramel taste we all know and love.
This recipe has been updated – it was originally published October 2009, updated in 2018, 2021, and 2024.
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I was looking for a good, easy recipe and this was both! I didn’t have honey on hand so I used maple syrup and it turned out great! I saw some of the comments about too buttery and too much honey flavor so maybe they should try maple syrup it was awesome! I will never get store bought Carmel dip again!
Oh, thanks so much, Michelle – you’re right, that may be a good solution for those who don’t care for the taste of honey as much!
Yum! Caramel apples are my very favorite dessert, and this dip doesn’t disappoint. I made the recipe as described, with the addition of a couple of tablespoons of vanilla extract. Perfect consistency and a yummy, buttery taste. I made it for a party and had to stop “taste-testing” after one apple. Thank you!!
So glad you liked it! I’ll have to try it with the vanilla next time – that sounds like a great addition, Karen.
WOuld this work as a coating for caramel covered apples? Does it harden as it cools?
Not sure, though lots of people have asked about it I haven’t heard if any tried it. It hardens enough to need to be warmed before using again, but I can always get a spoon through it. And I think it might take awhile – like it would puddle around the apple before it cooled enough. But I’m just thinking here, as I don’t know for sure. 🙂
Thanks for the recipe. I was looking for something without corn syrup and that I had the ingredients for and I was set with your recipe.
I will say it seems like a butter carmel recipe, and Im typically a vanilla carmel fan. I tried it as is though, and its good. I added about 1/4 cup of real vanilla extract, yes I said 1/4 of a cup, Im a vanilla nut. It definitely made it better, IMHO.
It has a ton of butter and slid right out of the pan, I haven’t tried it with less butter, but I think i will next time, shave off a tablespoon at a time and try it. As it stands I calculated, based on the lables on butter and the sweetened condensed milk can, that the entire batch has 76 grams of Sat fat, no trans fat and it doesn’t break down enough for the rest of the poly and mono fats, but those are more good for you anyway, so Im not counting them. 🙂 All told that less then I would have expected, because this stuff is (for me who eats about 1 ounce of candy in a sitting or less) VERY rich. So I think it would be 30 servings at least, so thats pretty good in my book.
As for serving, I have nice little food network ceramic dishes as well, and I put the carmel in the dish and then gave a twist of ground sea salt from my salt grinder on top. Very good with the salt contrast, but then I like salted carmel.
Overall I plan to tweak it a bit, but I think its a keeper. Also I want to try and use turbinado sugar which would negate the whole debate about brown sugar anyway. As Im pretty sure that the “refining” of the brown sugar, naturally occurring molasses or not, still kills off or separates a lot of sugar canes natural micro nutrients. As irony would have it, sugar can has a Lot of good nutrients in it. Seems the more I go natural, the more I realize God created the perfect foods and the more we do to them, the less good for you they become.
All told, a definite score, so thank you for sharing.
Good thoughts, Matt – thanks for sharing. I haven’t made it this season yet, but our apple tasting is coming up so I will soon and I will be tweaking it, too, to add less sugar. I’m pretty much doing that with most of my recipes now – I’m finding I can usually cut things at least by 1/4 and not notice at all. 🙂 Enjoy your dip!
Good call, I hadn’t thought of less sugar! Also Im thinking late in the year, Nov ish, to add cinnamon and cloves perhaps and give it a more earthy taste for late in the season. Thats when I see spiced cider at parties and I always enjoy that.
Thanks for the recipe!
Thank you for the recipe, it is delish ! Just tried it with Granny Smith apples and kids are having a hard time waiting for it to cool. 😉 the recipe is a keeper.
This was deelish! My kids and I gobbled it up. I was a little afraid of the honey, because I tried honey as a replacement before and it just did weird things to the flavor, but this was perfect. And I loved replacing the corn syrup. I make caramel candies at Christmas time with basically the same ingredients, using corn syrup. Do you think they will set the same using the honey?
Oh and thanks for the info about brown sugar. I’m a huge baker!
I don’t know, Ileah. I have successfully replaced corn syrup with honey in my caramel corn, but haven’t tried candy. Is there a way to try a little? Maybe cooking it longer would make it more firm, as this is supposed to be a dip. If you try it, let me know!
I did cook mine too long as you warned. Little yummy brown pieces in it. Oh,well! ‘Guess I burnt the butter. And it does get really thick in the refrigerator. I could stick a spoon straight up in it. But to wrap as caramels I am not sure.
Fla Home School Mom- Glad you liked it! Even after making it a bunch (eh-hem..) I still sometimes burn it a bit. If it matters (like I’m taking it somewhere) I just push it through a fine-mesh sieve and most of them are left behind. I never notice a difference in flavor- you’re right, still yummy!
Just tried this….eh…to us it is way too buttery and honey tasting. Made the recipe as is so I have a huge batch that no one will eat but me. Bummer.
Eek- so sorry! But “buttery and honey tasting” are great things to me- wish I could help you eat it. 🙂
I loved it as-is but….felt guilty because it was sooo yummy and sugary sweet..so I cut it with equal parts of low-fat cream cheese to use with my apples….sooo good too! Guilt can also be the mother of invention. Works well when the caramel is warm. Keep ’em coming Jami!
Anonymous #8:
I just came from the C&H website and while your quote is direct, your conclusion is wrong- there is no ADDED molasses, only the naturally occurring molasses that is present in less refined cane sugar. I’m not saying brown sugar is not refined, just that it is NOT white sugar sprayed with molasses like beet sugar is. I’ve added the update in the post above.
Well, it’s a soft caramel and “dippable” when warm, though it does stiffen when refrigerated. Not sure if it would stay on a whole apple long enough to be refrigerated, though…
So I guess that’s a “I don’t think so” but I haven’t actually tried it. 😉
Can this be used to dip whole apples? Sounds delicious-I’m starting on it now! Thanks for sharing!
This is really good. I added a tsp of vanilla. wow. soooo much better than those packaged caramels! thank you for posting!
Thanks, Anonymous- I always wondered about that…
Was reading your recipe and it looks wonderful. I did want to correct you on one thing though. C&H Brown sugar DOES have molasses added. This is straight from their website: “Brown cane sugar is a natural combination of sugar and molasses, refined without any added colorings, flavorings, or coatings.” Just wanted to make sure you knew.
Just found this through a google search and I’m so glad to find a caramel dip for apples that doesn’t start with a jar of sauce or a bag of pre-made caramels. Thanks so much!
Sorry, Anon, I guess this is too late for the weekend, but, yes- brown sugar is always packed. You can just assume always yes unless it’s specified otherwise. Hope you enjoyed it!
Hi,
I’m planning to try this this weekend–looks great! Should I pack the brown sugar? Thanks!
Jami,
OK, this is the first recipe of yours that I tried and it is beyond awesome!!!
So far I have had it with apples, over banana’s w/ ice cream, drizzled over apple pie…..and simply out of the bowl with the largest spoon I can find in the kitchen!!!! Next on my list is your zucchini cake…..but I am almost afraid to try it….. : ) T
Mmmmm, that sounds good! I’ll definitely be trying it soon!
I have never had success with Carmel sauce in the past. Mine always turns out grainy, like the sugar did not desolve all the way. But I have been determined to learn how to make one. Even made it my New Year’s resolution one year. Yea, well we all know how those go…..
I am going to try this one. Hopefully it will actually turn out.
And I love your idea of the apple tasting! I think I will have to start that tradition at my house too. The girls will love it!
Thanks for another great recipe!
Jenelle
Thanks so much for this recipe! My family has never enjoyed the autumn apples and caramel traditions that I had as a child because of peanut allergies (you’d be surprised how many of the premade versions have issues with that). I’ve tried other recipes and have never had much success. We’ll be trying yours this weekend. Thanks!