Homemade Caramel Dip Recipe Without Condensed Milk

This recipe for caramel dip is perfect for drizzling over desserts or enjoyed with apples. It’s also healthier than most caramel sauce because it doesn’t call for sweetened condensed milk or high fructose corn syrup!

Every time I go through the produce section of the grocery store, I’m tempted by the tub of caramel sitting next to the apples. At least I was until I started making my own!

Once you’ve had homemade caramel apple dip, there is no going back to the store-bought stuff! It’s so much lighter, creamier and doesn’t have any extra junk.

We love to pack little containers of homemade caramel dip with fresh apple slices in the kids’ school lunches or set out a jar of caramel on a dessert charcuterie board for Fall gatherings! It’s always a big hit!

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what you need for this easy caramel apple dip recipe

ingredients

• Sugar – I like to use light brown sugar because it gives a more rich caramel flavor to this recipe, but you can use white sugar instead.
• Water – Room temperature water.
• Salt – You can leave it out if you prefer or add extra if you like your caramel saltier.
• Butter – Chop the butter into small cubes before you start making the caramel that way you can easily add it a little at a time.
• Heavy Cream – For a rich, smooth and creamy caramel that doesn’t harden.

how to make caramel dip

Melt Sugar – Combine 1 cup of sugar, 2 Tablespoons of water and 1/4 teaspoon of salt in a small saucepan over medium heat. Stir occasionally until the sugar has completely melted, scraping down any sugar that sticks to the sides of the pot with a spoon. This will take several minutes.

Boil – Cook the sugar until it comes to a boil. Continue to cook it until it turns a dark golden color.

Add Butter – Immediately reduce the heat to medium-low and add 1/2 cup of butter a little at a time, stirring constantly (the mixture will bubble and look clumpy at first) until the butter is all melted.

Add Cream – Remove the saucepan from the heat and slowly drizzle 1/2 cup heavy whipping cream into the sugar, whisking constantly. Whisk the mixture until it is smooth and the cream has been completely incorporated.

Cool – Let cool for at least 15 minutes. As caramel cools, it thickens up quite a bit.

tips for success

To Serve – Homemade caramel is delicious as a dip or drizzled over ice cream and other desserts! For a thicker caramel dip, chill until the caramel is completely cooled. For a runnier caramel, warm it up in the microwave for a few seconds.

To Store – Leftovers can be stored in an airtight container in the fridge for up to 2 weeks.

Substitutions – White granulated sugar can be used in place of the light brown sugar.

Variations – For a saltier caramel, up the amount of salt to 1/2 teaspoon. Add vanilla extract or a little cinnamon for different flavor options.

about homemade salted caramel sauce

• It’s absolutely delicious! Much better than store-bought.
• You can whip an easy caramel sauce up in 30 minutes without any special equipment!
• Homemade caramel is made with just 5 simple ingredients. So you can skip out on processed ingredients like sweetened condensed milk, or artificial flavors and colorings.
• This caramel sauce recipe isn’t too thick or runny. Just the perfect consistency for dipping.

ways to enjoy homemade caramel

• with graham crackers, vanilla wafers, or animal crackers
• with fresh apple slices (my favorite way)
• sprinkled with toffee bits
• as a caramel layer on top of cheesecake
• drizzled over apple pie or cinnamon rolls
• as part of a dessert charcuterie board
• on ice cream

more from scratch recipes

• Marshmallows Without Corn Syrup
• Chocolate Milk With Cocoa Powder
• Marshmallow Fluff Without Corn Syrup
• Thick and Creamy Hot Chocolate
• Dye Free Berry Jello

Pin these steps to try later. Tag @athomeontheprairie on Instagram to share what you’ve made with us!