This homemade caramel apple dip is made 100% from scratch with real caramelized sugar–no condensed milk or brown sugar shortcuts! It’s thick, glossy, and tastes so much better than the store-bought kind.
Homemade Caramel Dip
This caramel apple dip is perfect for when you’re craving one of those gourmet, old-fashioned caramel apples, but don’t want the hassle of making a whole batch. It’s a fun dessert dip that’s most commonly enjoyed in the fall, but now you can make it any time the caramel apple craving strikes!
What’s to love:
- No sweetened condensed milk or brown sugar shortcuts. Don’t get me wrong, those have a time and a place (hello, Millionaire’s shortbread)! However, for this recipe I wanted to deliver a real deal, true caramel.
- The lazy girl(/guy’s) guide to caramel apples. Have you ever made “real” caramel apples before? Honestly, they’re a pain in the butt. If you want the taste but could do without the fuss, this recipe is for you.
- Not just for apples! I include a few other dipping suggestions below, we love graham crackers!
Today’s recipe is quite similar to my caramel sauce, close enough that I almost didn’t post it, but after dipping nearly a bushel-worth of apple slices through it in the past month, I thought it was worth sharing on its own. It’s ever so slightly modified to be thicker and glossier, ideal for dipping rather than one for drizzling over ice cream or cheesecake, but the technique and the idea are the same.
It’s still not quite thick enough to make the old-fashioned caramel apples though; see the FAQ section below for more details.
What You Need
You can make homemade caramel dip with just 7 ingredients! Most of these will look familiar if you’ve made my caramel sauce (not be be confused with my quick & easy salted caramel sauce, which is a bit different).
- Sugar. Today’s recipe is a classic caramel, which means it starts with granulated sugar. We’ll cook this down until it caramelizes into a beautiful golden caramel dip that’s perfect for apple slices!
- Corn syrup. While not always necessary when making caramel, I add corn syrup to this caramel dip to prevent it from becoming grainy. Remember, this is NOT the same thing as high fructose corn syrup! Golden syrup will also work here.
- Water. A splash of water helps the sugar cook evenly and is helpful for preventing crystallization from occurring while the caramel cooks.
- Heavy cream. I add this at the end of the cooking process so the sugars have time to caramelize properly. Make sure your cream is at room temperature before you add it.
- Vanilla and salt. Along with some unsalted butter, these two ingredients enhance the flavor of the caramel. I do include instructions in the recipe notes below for adjusting the salt to make a salted caramel apple dip.
You will also need a candy thermometer and a pastry brush. A candy thermometer is essential for knowing when your caramel reaches the right temperature and, ultimately, the right consistency. A pastry brush is useful for brushing away any sugar crystals that form on the sides of the pot.
SAM’S TIP: This dip isn’t just for apples! We like to use it for graham crackers, pretzels or even sliced pears.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Caramel Apple Dip
- Add the sugar, salt, water, and corn syrup to a saucepan over medium low heat and stir occasionally until the sugar dissolves. If sugar crystals form on the sides of the pot, use a damp pastry brush to brush them back into the pot.
- Increase the heat to medium and continue stirring occasionally until the mixture starts to boil. Once boiling, keep cooking until it turns a caramel color and reaches 340F (171C).
- Remove the pan from the heat and very carefully drizzle in the cream while stirring. This will cause the caramel to bubble and sputter, so be careful!
- Add the butter one piece at a time, then stir in the vanilla. Let the caramel cool before serving.
SAM’S TIP: I recommend that you stop stirring once the mixture starts boiling to prevent sugar crystals from forming. The only exceptions to this rule would be if you have only a thin pan (not a heavy bottomed one), if you have struggled in the past with your caramel burning, or if you find that your stovetop heat is inconsistent. You are more likely to end up with some graininess this way, but you are also less likely to end up with burnt caramel, so the tradeoff is worth it in my opinion.
Frequently Asked Questions
This caramel is best used for dipping apple slices–not coating whole apples. You’d need a much thicker and more sturdy caramel for that. If this is something you’d like to see, just leave me a comment below, and I’ll add it to my list of reader recipe requests.
Caramel dip will last for up to 10 days in the fridge, which may be shorter than the store-bought stuff, but I can assure you that this homemade (preservative-free!) version usually disappears well before 10 days pass.
This dip won’t completely solidify like a caramel candy, but it shouldn’t be running off your apples. If it is, it likely just needs to just cool down a little bit more. If your dip is still very runny after cooling, you may not have cooked your caramel long enough; I recommend rereading through the post and making sure you have an accurate candy thermometer before trying again.
What other fall recipes would you like to see? Let me know in the comments below!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Caramel Apple Dip
Ingredients
- 1 cup (200 g) granulated sugar
- ¼ heaping teaspoon salt
- ¼ cup (60 ml) water
- 2 Tablespoons light corn syrup
- ½ cup (120 ml) heavy cream room temperature
- 2 Tablespoons (28 g) unsalted butter cut into 2 pieces room temperature
- 1 ½ teaspoons vanilla extract
- Apple slices for dipping
Recommended Equipment
Instructions
- Combine sugar, salt, water, and corn syrup in a small saucepan over medium-low heat. Stir occasionally until sugar is dissolved. If any sugar remains on the side of the pot, use a damp pastry brush to wash them down into the pot.1 cup (200 g) granulated sugar, ¼ heaping teaspoon salt, ¼ cup (60 ml) water, 2 Tablespoons light corn syrup
- Increase heat to medium and cook, stirring occasionally, until mixture comes to a boil.
- Once bubbling, allow mixture to cook until it begins to turn caramel in color and reaches 340F (171C).
- Immediately remove the pot from heat and, slowly, cautiously (because it will bubble a lot – don’t get splattered!), drizzle cream into the mixture while stirring.½ cup (120 ml) heavy cream
- Once cream is fully incorporated, stir in butter one piece at a time until the mixture is smooth.2 Tablespoons (28 g) unsalted butter cut into 2 pieces room temperature
- Stir in vanilla extract.1 ½ teaspoons vanilla extract
- Allow caramel to cool before serving (it will thicken as it cools). We like to dip apple slices and graham crackers but you can really dip anything you’d like!Apple slices
Notes
Thermometer
The caramel is very shallow in the saucepan so take care that your candy thermometer is inserted into the liquid but not touching the bottom of the pan.Salt
Use ¼ teaspoon salt for classic caramel dip, and ½ teaspoon salt for salted caramel dip.Storage
Store in an airtight container in the refrigerator for up to 10 days.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Lois Parsons
Can you double this recipe successfully! Tips on doing so?
Sam
Hi Lois! I haven’t personally tried doubling it, but I don’t think youo would have any issues doing so. You will want to double all of the ingredients. 🙂
Jim
I made your recipe X 4 in a tall clad bottom pot. I used golden syrup from my own making since I cook with it often. I love the flavor of this caramel. Thanks for the golden syrup tip.
Sam
I’m so glad you enjoyed it so much, Jim! 🙂
Julia Montgomery
hello I am wondering if this can be frozen please and thank you… Julia
Sam
Hi Julia! I haven’t personally tried it. I think you could freeze it and thaw in the refrigerator when ready to use. 🙂
Britney
So yummy! This recipe turned out perfect, the biggest key is having an accurate thermometer. I burnt the first batch since the thermometer was off. I remade it twice with an accurate thermometer and it turned out great!
Sam
I’m so glad you enjoyed it so much, Britney! 🙂
Allison
So yummy! And relatively fast for homemade caramel things. 5 stars!
For those saying it burned – caramel cooks differently at different elevations! Mine burned the first time as well, but then I remembered and the 2nd time was perfect.
At 4700 ft I stopped about 310. I’m sure Google could provide a conversion chart for where you are.
Also, you could try going off color. Wait until it’s starts to turn from clear to tan, wait like 30-60ish seconds until the tan gets a richness and stop. Don’t wait for it to look dark or caramel color – it’s lighter than you think when you stop.
Sam
I’m so glad you enjoyed it so much, Allison! 🙂
Sarah Empey
I made this today. Oh my. It’s delicious. It was thin, but cooled to a nice, thick sauce perfect for dipping apples. The color is gorgeous too. Looks charming in my favorite Weck jar 🙂 Thank you for the fabulous recipe!
Sam
I’m so glad you enjoyed it so much, Sarah! 🙂
Carol C
Hi 👋
Please make this into a Carmel apple recipe too 😋
Thank you
Alison
I would like to make this for teacher gifts to give with an apple. Can I put this in small mason jars and would the dip be alright out of the fridge for a day? Thank you!
Sam
Hi Alison! That is a nice gift idea! I don’t know for sure if it is ok to leave out for an entire day though. 🙁
Danyle Burnette
This caramel dip is hands down the best I’ve ever had! Wayyyyyy better than anything store bought. Warning if you don’t make this sort of stuff often (like me), it took a while for the mixture to get above 250-275 degrees, but once it broke 300 it increased rapidly! So do NOT walk away once it reaches 300 degrees or it’ll likely burn. I had to dump my first batch which made me a little nervous the 2nd round so I pulled it a little early because it went from 325 to 350 super quick. It turned out great and tastes divine! Thanks for this recipe!
Emily @ Sugar Spun Run
We’re so happy you gave it a second try, Danyle! Enjoy 😊
Jace
the caramel burnt at 310
Sam
Sugar doesn’t burn until 350F, I think your thermometer may be wrong 🙁
Kristina
I’ve tried several caramel recipes and they never taste great. It’s always seemed like there’s something missing. After making this recipe my husband and I both said a loud “yum!” This is THE recipe for delicious homemade caramel. You will not regret making this. I’m so glad I found this right before Christmas!
Sam
I’m so glad you enjoyed it so much, Kristina! 🙂
Katie s
I made these (salted caramel) earlier today. Family tested and approved! Thanks for the recipe!
Sam
I’m so glad everyone enjoyed it, Katie! 🙂
Leanne Traver
Please come up with a carmel recipe for dipping whole apples. I like apples dipped in caramel then in chocolate – but the cost to buy!!!!!
Sam
Adding it to my list to work on, thank you for the suggestion, Leanne!
Tricia
Hi Sam!
I love EVERYTHING you teach us. Thank you so much. I truly treasure your website and emails. I appreciate that you do things from scratch. That’s the only way I bake/cook.
You said to make any requests for things we would like to see. I would LOVE to learn how to make homemade gourmet caramel apples. Similar to Mrs. Prindable’s with all the thick caramel and toppings. If you would ever consider doing a video and recipe on that, I would be thrilled.
Thank you and big hugs to your adorable shepherd! Love it when he makes it into your Instagram videos.
A faithful fan!
Trish
Sam
Thank you so much for such a sweet comment, Trish! I will add caramel apples to the list. 🙂
Amanda Keeling
Do you think honey could be substituted for the corn syrup? We are beekeepers and I’m always looking for ways to use our honey. Also, have you ever tried to make creamed or whipped honey? I would welcome your insight if you have. I love all your posts and follow them regularly.
Sam
Hi Amanda! I haven’t tried it but I suspect in this recipe it would be fine. Would you let me know how it works if you try it? I’ve never creamed or whipped honey myself but I enjoy both, I think I’ll have to do some experimenting!