I first made homemade caramel dip a few months back when I tested out my Caramel Apple French Toast. ‘Cause what goes better with apples than caramel!
In the end, when I finished breakfast, there was leftover caramel. Yup, poor me 🙂
I ended up dunking apple slices, topping ice cream, even eating it straight with a spoon… And I learned how much fun it is to have homemade caramel dip around!
Now that it’s officially, fall, I figured it was time to make my homemade caramel dip again and post the recipe.
There are two things that I like about this version. First, it doesn’t require a candy thermometer, something that I know can be intimidating. And second, it only uses ingredients most people have at home: sugar, butter, milk and vanilla. No running to the store for cream or corn syrup!
The recipe ends up giving you about a half cup of syrup, though you can double it if you need more. Of course since I finished my first leftovers with a spoon, I’ll be sticking with the smaller batch!
P.S. For a non-dairy/vegan version I just tried this with coconut oil instead of butter and coconut milk (the runny part from the can) instead of dairy milk. It was just a little harder to mix in the “milk,” and the sugar went from white to brown faster, but it was delicious. My husband and I just finished coconut caramel ice cream sundaes 🙂
- 1 Tablespoon butter (or coconut oil)
- 1 Tablespoon water
- ½ cup sugar
- pinch salt (about 1/8 teaspoon)
- 3-4 Tablespoons 2% milk or other milk (see note)
- ¼ teaspoon vanilla
- Melt butter in a small saucepan over medium high heat. Add sugar, salt and water, then stir to combine. Bring to a boil, then cook without stirring until sugar turns dark gold (it will be lighter gold around outside of pan). Watch carefully so it doesn’t burn.
- Whisk in milk and continue to whisk until any sugar that hardens is re-dissolved. Remove pan from heat, then stir in vanilla.
- It will be very hot, so let it cool at least a little. Serve warm or cool.
- Note: Go with 3 Tablespoons of milk for a slightly thicker caramel sauce or 4 for one that will run freely off a spoon (as in pictures)
- For a non-dairy/vegan version I tried this with coconut oil instead of butter and coconut milk (the runny part from the can) instead of dairy milk. It was just a little harder to mix in the “milk” (stir longer on the heat) and the sugar went from white to brown faster. But still nom!
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