Homemade Caramel Dip

This homemade caramel dip is rich, smooth, and made without corn syrup. Brown sugar, butter, and cream create a scoopable caramel that’s perfect for apples, crackers, and easy snacking. It thickens as it cools and stores well for make-ahead treats.

Course Dessert

Cuisine American

Keyword Condiment

Servings people

Calories 162kcal

Author Kate Freebairn

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