Homemade Caramel Dip
With just five ingredients, and ready in 10 minutes, this homemade caramel dip is perfect for dunking apples or topping ice cream or pancakes. Happy fall!
Ingredients
- 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
Instructions
- Melt butter in a small saucepan over medium high heat. Add sugar, salt and water, then stir until dissolved.
- 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.
- Lower heat, then carefully whisk in milk (it will spatter some), 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.
Notes
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!
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!
Nutrition
Calories: 130kcal
Tried this recipe?Let us know how it was!