Caramel Dip Recipe
It appears many of you are a lover of Caramel, as am I! My mother-in-law makes a very tasty Caramel dip that she brings with her when she comes to visit us from Idaho. My kids will eat so many apples (a good thing) when they have this dip. I figure it’s worth it, if it gets them to eat apples, among other fruits and foods. For some of my kids, it’s the only way they will eat apples! It really is a simple recipe. I whipped it up right before dinner guests arrived Thursday night.
- 1 cup butter
- 2¼ cups packed brown sugar
- dash of salt
- 1 cup light corn syrup
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla
- Melt butter in a saucepan over low heat.
- Add brown sugar and dash of salt. Mix well.
- Stir in corn syrup and gradually add milk. Stir and cook over medium-high heat until mixture boils.
- Clip a candy thermometer to the side of the pan. Reduce heat to medium and continue to boil at a moderate rate.
- Cook until thermometer reaches 240° - just below softball stage. I want to say it took about 15 minutes.
- Remove saucepan from heat and stir in vanilla.
Caramel is ready to eat and dip whatever you’d like in it! I put it into a tupperware and refrigerate when I am done for the day. It reheats over and over again just fine!
I tried getting the heart shaped marshmallows from Walmart and dipping them, on a skewer, then sprinkling with Valentine sprinkles, but look below and you can see how well that worked out. lol This is a soft Caramel, which makes an awesome dip, but if you want to coat something with it, I would recommend cooking to a hotter temperature. They look great at first, but then…
Just in case you want to pin my funny fail!
I love that you used rice to hold them up! That is clever for sure!
If you put the heats in the freezer first they will hold up better. don’t worry I did the same thing the first time I made cake pops.
I will have to try that! Thank you!