Monday, October 6, 2014

Conference Caramel Dip

This recipe is quick and easy, and SO tasty.  It's sweet with a rounded richness from the butter, but it's the vanilla that really completes the flavor.  Any apple would work, however my favorite is he Honeycrisp.  It's an excellent match for dipping because as it's name implies it is sweet and crisp with just the right amount of tart to balance the sweet.  Salt and caramel are a natural combo, so the pretzel is a great dipper as well.  Or you could do as my kids and just eat a spoonful of caramel!

Here we go:


The Best Caramel Dip

  • 1/2 cup salted butter
  • 1 1/2 cups brown sugar (light or dark)
  • 3/4 cup light corn syrup
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla
Instructions:  In a medium saucepan, melt butter over medium heat. Add the brown sugar, corn syrup, and sweetened condensed milk, stirring to combine. Stir constantly until mixture comes to a light bubbly boil.  Remove from heat right away and add the vanilla. Stir to combine. Serve warm or at room temperature with apple slices and pretzels or drizzle over ice cream.

Notes:  Don't let the caramel come to a full, rolling boil. Just let it get nice and bubbly and then take it off the heat. It will get too hard and thick to scoop if you cook it too long.

(Becky) Don't do what I did: Be sure not to leave any leftovers in the pan, unless you're going for a stiffer caramel. The corning ware I used holds 16oz. I can fill two. ENJOY!!

1 comment:

Unknown said...

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