Homemade Caramel Dip
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This homemade caramel dip is a smooth, scoopable caramel that comes together in about 10 minutes on the stove. This version skips corn syrup and leans on brown sugar for that classic caramel flavor. It’s perfect for dipping apple slices, crackers, or anything that needs a little caramel moment.
When I was in the US recently, I noticed whenever I went into the grocery store, there were tubs of caramel dip in the fresh produce section. Now that I'm home, I decided I wanted to create my own version (because we can't buy caramel dip here in Australia).
When I started creating this dip, I noticed a lot of versions use corn syrup, which is something I didn't want in this recipe, so I looked to the caramel sauce I created, but changed it to be more "dip" like. Adding brown sugar makes this have all the fall flavors, and it's just perfect for dipping apple slices (or even sourdough graham crackers or sourdough cinnamon sugar crackers). I hope you love this recipe as much as my kids do!
Why You'll Love This Recipe!
Perfect Dipping Texture - Thick and creamy once cooled, it clings to apple slices without sliding off or setting too firm.
Quick To Make - It comes together in one saucepan with 5 staple ingredients, and takes less than 10 minutes, which makes it perfect for last minute snacks or entertaining.
Family Favorite - Mild, sweet, and smooth, this is a dip that kids and adults both reach for again and again.
Ingredients
- Brown Sugar - Use light or dark brown sugar, both work well and add that classic caramel depth.
- Heavy Whipping Cream - This gives the dip its richness and smooth texture.
- Butter - Butter helps the caramel emulsify. Make sure it's cubed. Salted or unsalted will work.
- Vanilla Paste - I love the flavor vanilla paste adds, but vanilla extract works too if that's what you have.
- Salt - Optional, but it balances the sweetness beautifully. If you don't love salt as much as me, you don't have to include it.
How to Make Homemade Caramel Dip
Add the brown sugar, heavy whipping cream and butter to a small saucepan and heat over a medium heat until the butter and cream have emulsified with the sugar. Whisk a few times during this process to ensure the sugar isn't catching on the bottom of the pan.
Once the brown sugar, heavy whipping cream and butter are combined, turn the heat up just slightly, and allow the mixture to come to a boil. Again, whisk it during this process to ensure that the sugar doesn't burn. It will become very bubbly.
Allow the mixture to boil like this, whisking fairly consistently, for around 3 to 5 minutes (depending on how dark you want your caramel dip).
Once you're happy with the color, remove from the heat and whisk in the vanilla paste and salt (if using). Make sure the mixture is completely smooth.
Pour into a dish or jar and allow to thicken before serving (you can leave at room temperature or place into the fridge if you're in a hurry).
How to Store + Freeze
You can store this homemade caramel sauce in an airtight container at room temperature for a few days, but I prefer to keep it in the fridge. It will stay fresh for a week or two refrigerated. Just bring it to room temperature before serving to soften it up a bit.
You can freeze caramel dip in a freezer safe container for up to 3 months. I recommend a plastic container to avoid any possible shattering of glass. Thaw overnight in the fridge and give it a good stir before serving.
Homemade Caramel Dip
Ingredients
- 200 g Brown Sugar (light or dark is fine)
- 120 g Heavy Whipping Cream
- 60 g Butter (cubed)
- 5 g Vanilla Paste
- 5 g Salt (optional, if you don't love salt as much as me, don't include it)
Instructions
- Add the brown sugar, heavy whipping cream and butter to a small saucepan and heat over a medium heat until the butter and cream have emulsified with the sugar. Whisk a few times during this process to ensure the sugar isn't catching on the bottom of the pan.
- Once the brown sugar, heavy whipping cream and butter are combined, turn the heat up just slightly, and allow the mixture to come to a boil. Again, whisk it during this process to ensure that the sugar doesn't burn. It will become very bubbly.
- Allow the mixture to boil like this, whisking fairly consistently, for around 3 to 5 minutes (depending on how dark you want your caramel dip).
- Once you're happy with the color, remove from the heat and whisk in the vanilla paste and salt (if using). Make sure the mixture is completely smooth.
- Pour into a dish or jar and allow to thicken before serving (you can leave at room temperature or place into the fridge if you're in a hurry).
Nutrition
