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Salted Caramel Apple Dip

I’ve been on a salted caramel kick lately… and for good reason! ? I like to think this salted caramel apple dip recipe is a little bit healthier because it includes fruit… but really the apples are just a caramel delivery system. ?

If you’re looking to satisfy a salted caramel craving, but wanting it to take form as a baked good, I highly recommend these sea salt caramel chocolate chip cookies!

Pointers to get the perfect salted caramel apple dip

First off, keep the heat pretty low. You don’t want to rush this, or it will burn! On that same note, don’t try to multitask while the caramel dip is on the stovetop. You’ll want to constantly be stirring to make sure it doesn’t burn.

After snacking on this for a little bit, I even tossed in some chocolate chips and let them melt in the already warm caramel… It was AMAZING. I highly recommend it! This dip is also gluten-free.

Also, I love to use Werther’s Soft Caramels for this recipe. I haven’t tried any other kind of caramel, so I’m not sure how other brands would affect the final product.

How to keep apples from browning

Mix two tablespoons of water with two tablespoons of lemon juice. Coat the apples well, and they shouldn’t brown for several hours.

Salted Caramel Apple Dip

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Recipe by Maddie Saxey
Servings

15

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories

187

kcal

Calories don’t include apples or chocolate chips.

Ingredients

  • 50 50 Werther’s Soft Caramels

  • 7 oz 7 sweetened condensed milk (half of a can)

  • 1/3 cup 1/3 salted butter

  • 1 tsp 1 vanilla extract

  • 1/2 tsp 1/2 fine sea salt

  • 1/2-1 tsp 1/2-1 coarse sea salt*

  • 1/2 cup 1/2 chocolate chips (optional)**

  • 3-4 3-4 apples

Directions

  • In a medium sauce pan, melt butter on medium-low heat. Add caramels and sweetened condensed milk. With a rubber spatula, mix as the milk and butter warm up and the caramels melt.
  • If the caramels aren’t melting, slowly raise the temperature until they do. Don’t raise it above medium heat, and if it starts to bubble before all of the caramels are melted, the pan is too hot. Turn down immediately and keep stirring.
  • Once all the ingredients are well incorporated (it’ll take a minute for the butter to mix well with the caramels), remove from heat and add in vanilla extract and fine sea salt. Mix well.
  • Move caramel to a serving dish, top with some coarse sea salt and chocolate chips, if you choose.
  • After slicing apples, mix together 2 tablespoons of water and 2 tablespoons of lemon juice. Coat the apples with the lemon mixture to keep them from browning quickly. Enjoy!

Notes

  • *The coarse sea salt adds some extra saltiness and texture, but add to your preference. Some like this dip to be saltier than others.
  • **I thought to add chocolate chips after already digging in to this dip–the chocolate definitely takes it up a notch!

Did you make this recipe?

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