Salted Caramel Dip
It may be pumpkin spice season, but that doesn't mean apples don't deserve some serious recognition. Not only do I love all things apple cider, apple pie, and apple crisp, but I love eating apples for a healthy midday or evening snack.
And although it certainly isn't healthy, the best part of apples in the fall is dipping them in gooey caramel dip. It's my favorite fall snack, great for a cool crisp day, late night TV snack (without insane guilt!), or really anytime.
Until this year, I had always bought caramel dip at the grocery story. But I wanted to try my hand at making caramel before getting into the holiday season where I want to make real chewy caramels! This was the perfect stepping stone into the world of homemade caramels.
This dip is easy. Like, even if you can't cook, can't bake, you can make this. I guarantee it. All it takes is a bit of patience. The hardest part of making caramel is keeping an eye on it and constantly stirring it to make sure it doesn't burn and stick to the pan. It can go from good to bad in a matter of seconds if you aren't careful.
I kept everything on a pretty low heat setting to make sure it didn't burn or stick, but it took forever, so next time, I know I can go a little higher heat and watch it closely. Caramel is a lot of guess-and-check, and trial-and-error.
1 Cup dark brown sugar
1/2 Cup heavy whipping cream
3 1/2 Tbsp butter
1/3 tsp sea salt
1 1/2 tsp vanilla extract
1. Heat the sugar and cream on medium-low heat until sugar is completely dissolved.
2. Mix in butter and salt until melted and simmer for approximately 5 minutes. Stir continuously.
3. Remove from heat and add vanilla.
4. Let set until cool... ENJOY!