This easy 4-ingredient caramel dip is rich, creamy, and perfect for all kinds of dippers.
Made from scratch with just a handful of simple ingredients, it’s a decadent blend of dreamy brown sugar, luscious heavy cream, and a touch of vanilla.
I used salted butter for that classic salted caramel taste, and it came out even better than I could’ve imagined.
Why You’ll Love This Caramel Dip
Perfect for Entertaining: Who doesn’t love a dessert dip? It’s a light yet wonderfully sweet way to end a meal.
Quick & Easy Preparation: Don’t be scared of the bubbling pot – this caramel is a cinch to make!
Versatile Serving Options: I’ve served this with everything from brownie bites and shortbread cookies to marshmallows, apple slices, and more.
Ingredients
- Brown Sugar: The key ingredient that gives this caramel its deep, rich flavor and beautiful amber color.
- Salted Butter: Provides the luxurious, creamy base for the caramel. Feel free to use unsalted, but you’ll want to add 1/4-1/2 teaspoon of salt, to taste.
- Heavy Cream: The secret to creating an ultra-smooth and decadent caramel sauce. The high-fat content makes it lusciously thick.
- Vanilla Extract: Rounds out the flavors with warm, complex notes.
- Corn Syrup (optional): The caramel should be rich and velvety without it. But corn syrup helps prevent the formation of sugar crystals, ensuring it remains smooth and creamy rather than grainy.
How to Make Caramel Dip
This homemade caramel dip is sure to become a new autumn tradition. But it’s so easy, I know you’ll crave it year round.
1. COMBINE the brown sugar, salted butter, and corn syrup in a saucepan over medium heat, stirring until smooth.
2. BOIL over medium-high heat, and stir continuously for 2-3 minutes until it thickens to about 240°F (116°C).
3. ADD CREAM carefully and slowly, stirring well as it bubbles.
4. SIMMER for another 2-3 minutes, reaching about 245°F (118°C).
5. REMOVE from the heat, stir in vanilla extract, and allow to cool to room temperature.
Note: If using unsalted butter, add the salt at the end with the vanilla.
Tips For the Best Caramel Dip
This isn’t just any caramel dip; it’s a little pot of golden, buttery heaven that transforms a simple snack into an indulgent treat.
But if you’re nervous about boiling sugar, read these tips before you start.
- Avoid dangerous spitting. Ensure the heavy cream is at room temperature before adding it to prevent the caramel from seizing.
- Adjust thickness. For a thicker, chewier caramel dip, simmer the mixture a minute or two longer before adding the cream. For a thinner consistency, stir in an extra tablespoon or two of heavy cream at the end.
- Low simmer. After bringing the mixture to a gentle boil, reduce the heat and maintain a low simmer for 3-4 minutes to allow it to thicken properly.
- Whisk constantly. When adding the cream, whisk vigorously and constantly until fully incorporated and smooth.
- Cool before serving. Let the caramel dip cool for 10-15 minutes to reach the perfect consistency for dipping.
- Variations. When cold, beat the caramel with a block (8 ounces) of cream cheese. Add a pinch of cinnamon or cayenne for a spicy kick, or replace the vanilla with bourbon or rum for a boozy twist.
How to Store
The best part about this recipe?
There’s no need for fancy equipment or hard-to-find ingredients. Just basic pantry staples transformed into a silky, indulgent caramel sauce right on your stovetop.
Oh, and it stores well, too!
To Store: Transfer cooled caramel dip to an airtight container and refrigerate for up to two weeks.
To Freeze: For longer storage, transfer the dip to a tightly sealed container. Freeze for up to three months. Thaw in the fridge overnight.
To Reheat: Microwave the desired amount in 10-15-second intervals, stirring well between each spin, until dippable.
More Caramel Recipes for Dessert Lovers
Caramel Apple Crisp
Caramel Pecan Dream Bars
Southern Caramel Cake
Caramel Pecan Cinnamon Rolls
Caramel Dip
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kcalThis easy 4-ingredient caramel dip is rich, creamy, and perfect for all kinds of dippers. Serve it with fruit, cookies, and more, and watch it disappear.
Ingredients
1 cup packed brown sugar
1/2 cup salted butter
1/4 cup corn syrup, optional
1/2 cup heavy cream, at room temperature
1 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine the brown sugar, salted butter, and corn syrup. Warm over medium heat, stirring constantly until the butter melts and the mixture is smooth.
- Increase the heat to medium-high and bring the mixture to a boil. Continue to stir to prevent the sugar from burning. Let it boil until it starts to thicken. It should be about 240°F (116°C) on a candy thermometer.
- Carefully add the heavy cream to the saucepan. The mixture may bubble vigorously, so be cautious. Stir the cream into the caramel until fully integrated.
- Bring the mixture back to a boil, then reduce the heat to a simmer. Allow it to cook for an additional 2-3 minutes, stirring frequently. It should be about 245°F (118°C) on a candy thermometer.
- Take the saucepan off the heat. Stir in the vanilla extract, then let the dip cool to room temperature. It will continue to thicken as it cools.
- Serve caramel dip warm or at room temperature with sliced apples, pears, pretzels, or cookies for dipping. Enjoy!
Notes
- When cold, beat 8 ounces of brick-style cream cheese into the caramel for a creamy, luxurious dessert dip.
- Ensure the heavy cream is at room temperature before adding it to prevent the caramel from seizing.
