The Best Caramel Dip
This caramel dip recipe is something you need in your life. It is actually the very first recipe that I published as a blogger way back in 2009. I didn’t even have a picture of the end product but wanted to share the goodness. And goodness it is! This is the perfect homemade caramel for dipping. It’s thick and smooth, while still being scoop-able. I’ve made this recipe every fall since I first discovered it. I hope you try it and love it like I do.
I think of this caramel as party food and take it to fall parties over and over again. It makes about 3 cups of caramel dip, so there’s plenty for a crowd. It’s really simple to make, too — you are just cooking a few simple ingredients on the stove. I serve it with apples and pretzels for dipping. There’s something magical about fresh caramel and homegrown apples this time of year.
How do you get the perfect caramel consistency?
The goal for this dip is to be well, dippable, so you’ll want to bring the sugar mixture to a nice bubble but not a full boil. If you boil it too long or hard, you’ll end up with a thicker caramel that is great for dipping whole apples, but less great for dipping little apple slices and pretzels.
Can you use something other than corn syrup?
I often get asked about switching out the corn syrup in this recipe, and I haven’t played with that much, so I don’t recommend doing it. I only use corn syrup in this recipe, my white cloud frosting recipe, and in caramel corn. That being said, it is a different product than high fructose corn syrup. Here’s an article from The Kitchn about it.
What should I do if I notice my caramel is burning?
Don’t wander away from this recipe while it is cooking. You need to do a lot of stirring, or the bottom of the dip will scorch and burn — not the dream. If you do see that the bottom is starting to scorch (you’ll see little flecks of really dark sugar when you stir), remove the pan from the heat right away.
If the caramel hasn’t finished cooking, you can return it to the heat while being careful to only stir the top of the caramel and avoiding scraping up the burnt sugar on the bottom of the pan. If the scorch isn’t too bad, you won’t be able to taste it, but you still might have little flecks of dark sugar in your caramel. It’s not ideal, but it’s better than feeling like you ruined the whole batch.
The Best Caramel Dip
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 min
- Yield: 3 cups 1x
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Pin RecipeDescription
Ingredients
- 1/2 cup salted butter
- 1 1/2 cups brown sugar (light or dark)
- 3/4 cup light corn syrup
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla
Instructions
- In a medium saucepan, melt butter over medium heat.
- Add the brown sugar, corn syrup, and sweetened condensed milk, stirring to combine.
- Stir constantly until mixture comes to a light bubbly boil.
- Remove from heat right away and add the vanilla. Stir to combine.
- Serve warm or at room temperature with apple slices and pretzels, or drizzle over ice cream.
Notes
- The goal for this dip is to be, well, dip-able, so you’ll want to bring the sugar mixture to a nice bubble but not a full boil. If you boil it too long or hard, you’ll end up with a thicker caramel that is great for dipping whole apples, but less great for dipping little apple slices and pretzels.
- I often get asked about switching out the corn syrup in this recipe, but I haven’t played with that much, so I don’t recommend doing it. I only use corn syrup in this recipe, my white cloud frosting recipe, and in caramel corn. That being said, it is a different product than high fructose corn syrup. Here’s an article from Serious Eats about it.
- Don’t wander away from this recipe while it is cooking. You need to do a lot of stirring, or the bottom of the dip will scorch and burn — not the dream.
- If you do see that the bottom is starting to scorch (you’ll see little flecks of really dark sugar when you stir), remove the pan from the heat right away. If the caramel hasn’t finished cooking, you can return it to the heat while being careful to only stir the top of the caramel and avoiding scraping up the burnt sugar on the bottom of the pan. If the scorch isn’t too bad, you won’t be able to taste it, but you still might have little flecks of dark sugar in your caramel. It’s not ideal, but it’s better than feeling like you ruined the whole batch.
- Category: Dip
- Method: Stove
- Cuisine: American
Keywords: caramel dip, how to make caramel dip, easy caramel recipe, homemade caramel apples, homemade caramel, how to make caramel, best caramel recipe
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This post was originally published in October 2009, was republished with updated text, recipe instructions, and nutritional information in October 2017, and was updated and rephotographed again in September 2019.
This is truly the BEST caramel dip, and it’s perfect for your next party because it’s always a crowd favorite (and it only takes you about 20 minutes to put together — you can’t beat that!).
located at the bottom of the comment area.
Can I freeze this? For later use?
I haven’t tried it! Will you let us know if you do and how it works?!
Trying this recipe now. Thank you for posting such a simple recipe for hopefully a fantastic dip
★★★★★
This is forever one of my favorite recipes, I hope you love it!
Thank you for the recipe. The dip turned out good. I ate an apple with it. I am freezing the rest until I buy some more apples and I’m going to try it on ice cream.
★★★★
I just made this but only had 1/4 cup of corn syrup…it came out fine. In Mexico we make Dulce de Leche with just condensed milk, no butter, corn syrup or brown sugar and it’s delicious. But you have to cook the condensed milk for HOURS. However, because I know it doesn’t use corn syrup, I figured this would be fine with just a little bit and it is.
Thank you for the recipe. Every day my husband had apple slices with caramel dip. During the coronavirus pandemic, he can’t get his favorite caramel dip. He loves this dip and I don’t think he’ll be buying any more at the store!
★★★★★
Fun! Thank you for letting us know what worked for you!
I just made this with my oldest daughter, it was so easy. It is also so good even some of the pickiest eaters in my house liked it. Question though, since it is such a large batch. Will it save in the refrigerator for later use on ice cream or other creations? If so, how long will it keep?
★★★★★
Yes, it’s great in the fridge, just warm it up a bit before using it. It’ll last about a week.
California is on “Stay-at-home” orders and I have all the ingredients, including pretzels! I was wondering why I bought corn syrup and sweetened condensed milk and now I finally remember. I’m going to make this with the kids to pass some time. Hoping it’s delicious.
Ohhh I love the pretzels, good luck with staying at home! I’m cheering for you!
I just made a batch of this with Korean rice syrup which is wonderfully thick and has a toasty flavor and it came out ah-mazing!
I’m sharing it with a corn-free family. Winner-winner!
★★★★★
Ohhh that sounds wonderful, thank you for sharing your success!
I made this recipe times 5 to package with apples and give us Christmas gifts. It turned out great as long as I used my bigger pot that doesn’t scorch easily. It’s the milk that burns easily, so I didn’t add it until everything else was heated up. I also added 1/4 teaspoon of salt for flavor. I’ve already wrote this recipe down to keep keep in my recipe file to use for yours to come!
★★★★★
That’s soooo awesome! And I love that you had luck working a big batch, thank you for sharing your tips and tricks with us. What a delicious gift idea!
I plan on making this recipe for Christmas gifting this year but I bought the light corn syrup made with vanilla would that be okay to use and then maybe just leave out the vanilla extract or still add vanilla extract and then how long does this caramel keep in a jar?
I bet the corn syrup with vanilla will have enough flavor that you can omit the vanilla extract, that sounds delicious, I’ve never seen it before. And it’ll be best within 3 days but it’ll last about a week in the jars.
Can you can this caramel sauce?
As a general rule you don’t can anything with dairy products in it, so no I don’t home can this and I don’t know of a way to do it. Sorry!
This sounds exactly like what my husband needs for his apple dipping addiction. Thanks so much for the recipe! The store bought caramel is getting expensive. How do you store this and how long would it be good for?
He’ll love it! I store it in the fridge and it’ll last 2 or so weeks, just warm it a bit before serving as it gets very stiff in the cold.
Can this recipe be made in advance and stored for up to 4 days? I would love to make this for a Thanksgiving caramel apple dipping favor. Thanks!
It should be just fine. It does tent to get just a bit grainy with time, but if you are warming it up a bit again, it’ll smooth it back out. If you are serving it at room temperature I’d make it only 2 days in advance!