A caramel apple dip buffet is a fun excuse to have a crowd over this fall. The caramel is super easy to bring together, then just get out all your favorite toppings. My favorite? I double dip into both the M&M’s and the peanuts. Heaven!
I’m going request that you are quite picky with your apple selection with this fun treat. These are the famous Minnesota Honeycrisp apples. If you have never had one, you are missing out on apple nirvana.
If you don’t have any Honeycrisp available in your area, I have also used Granny Smith and Fuji. Because the caramel and toppings are so sweet, you should have an apple that has some tartness to it. Makes a perfect balance when you do.
How to Make Salted Caramel Apple Dip Recipe
Caramel Apple Dip
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 cups 1x
- Category: Dessert
- Method: Stove
- Cuisine: American
Description
Perfect fall dessert recipe when the apples are tart and the weather is cool!
Ingredients
- 1 C light corn syrup
- 1 lb light brown sugar (about 2 1/4 C)
- 1/2 C butter
- 2 tsp vanilla
- 14 oz can sweetened condensed milk
- 1/2 – 1 teaspoon kosher salt
Instructions
- In a medium saucepan, stir together the corn syrup and brown sugar.
- Over medium-high heat, bring it to a boil, stirring occasionally. Once it comes to a full boil, allow to boil for 3 minutes.
- Add the butter, vanilla, sweetened condensed milk, and salt. Stir well and continue to stir until it comes back to a boil. Once it does, remove from the heat. Serve with your favorite toppings to dip into: peanuts, pecans, walnuts, mini M&M’s, marshmallows, candy corn, coconut, toffee pieces.
- To reheat the caramel, just microwave it until it thins out some. The time depends on the amount of caramel you are reheating. Store any leftovers in an airtight container in the refrigerator up to 2 weeks.
Notes
The amount of salt will depend on personal preference. Add the 1/2 and taste it to see if you want more.
Nutrition
- Serving Size: 4 tablespoons
- Calories: 227
- Sugar: 36g
- Sodium: 31mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 19mg
Keywords: Fall dessert recipes, homemade caramel recipe
Kim says
Such a cute idea! I wish I had seen this before conference! Oh well, I am definitely going to be doing this at our Halloween party. Great idea!
Carole says
We had friends over between sessions today and it was perfect for conference!
Lissalee says
we have just started to get honey crisp in northern ontario! you are right! they are amazing and so versatile. here they are quite pricy but they taste like such a treat that I buy then anyway!
Anonymous says
can we use maple syrup instead ?i cant find corn syrup anywhere.
Carole says
Nope! Completely different product with a completely different purpose. The corn syrup keeps the caramel from getting gritty.
Anonymous says
okay thankyou!
Krystal says
Thanks for your recipe. I am going to use it for a bridal shower. Would it work to keep it warm in a crock pot?
Carole says
Hey Krystal! That would be perfect as long as you keep it on warm. Have a great shower!
Saple says
How much does this make?
Carole says
It makes quite a large batch of caramel. About 5 cups total.