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

4.76 from 41 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

Cook Time10

Total Time13

Course: Dessert

Cuisine: American

Servings: cups

Calories: 197kcal

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:

Nutrition