Caramel and apples go together like peanut butter and jelly, like macaroni and cheese, like Will and Kate. They’re just made for each other. I’ve never had much luck making caramel apples (I can never get the caramel to stay on!), but this dip, now this is something I can do. There is something about this sweet and salty homemade caramel sauce that is just divine. It’s a perfect gift for teachers or neighbors or make a batch then store it in your fridge for up to a month (although I can guarantee it won’t last that long) so that you can grab it out for a quick snack with apples, or to drizzle on ice cream or even french toast. Also perfect for these amazing gourmet apple slices. The options are endless!
1/4 cup water
1 cup sugar
1/2 cup butter, cut into 8 pieces
1/2 cup heavy cream
1 teaspoon vanilla
½ tsp salt
In a saucepan, combine the sugar and water and stir over low heat for 6-9 minutes until the sugar is dissolved. Once the sugar is completely dissolved, increase the heat to medium-high and bring the syrup to a boil. Cover the saucepan and let the syrup boil for 2 minutes. Uncover, reduce the heat to medium and continue to boil the syrup while stirring regularly for 5-7 minutes until it turns a dark caramel color. Reduce the heat to low and add the butter. Gently stir until the butter is melted then whisk in the cream, vanilla and salt. Let cool to thicken then serve. Store refrigerated in an airtight container for up to 1 month. Reheat on low power in the microwave or in a saucepan, adding a tablespoon or two of water if the sauce is too thick.
*Source: Mel’s Kitchen Cafe