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Caramel Apple Dip
This sauce is the perfect accompaniment to aebleskivers, or as a dip for apple slices. Try mixing a few tablespoons into your favorite apple pie filling, too. Refrigerate any leftovers, reheating as needed.
Ingredients
- 3/4 cup caramel, from a block, or about 25 unwrapped caramel candies
- 3/8 cup (6 tablespoons) butter
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 3 tablespoons boiled cider
- pinch of salt
- 1/2 teaspoon cinnamon or apple pie spice
Instructions
- Melt the caramel with the butter in a saucepan set over low heat.
- Stir in the remaining ingredients, then bring to a rapid boil.
- Remove from the heat and stir to cool slightly. Serve warm.
- Store, covered, in the fridge for up to 2 weeks.
Tips from our bakers
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Reviews
Love the flavor of this dip but it isn't as thick as I would like. You think it would be ok if I stirred in a few more melted carmels?Hi Joyc, if you're looking to make a thicker sauce, you're welcome to add about 25 grams of additional caramel (you can eyeball a few extra chunks). You can also extend the boiling time in step 2 so that the mixture cooks down and becomes thicker. Let it cool completely before judging the thickness; it'll thicken as it cools. Happy baking! Kye@KAF
Love this recipe. I cannot wait for the fall weather to make it again. I have made it a number of times and get lots of compliments and requests for the recipe. The only challenge when giving out the recipe is that most people do not have boiled cider.
