Easy Carmel Dip

 

Easier to Make than Regular Caramel:

I adore making homemade caramel.  This sauce is best used on ice cream and for dipping items such as apples and pound cake.  It is easier to make than the recipe I use for my Christmas baking, but it is also not meant for making individual caramels either.

Ingredients

  • 1 cup sugar
  • ¼ cup water
  • 1 ½ cups heavy whipping cream
  • 1 tsp pure vanilla extract
  • 1 tsp fine salt (if you want a salted caramel flavor)

Step by Step Instructions

Step 1

Combine the sugar and water in a high-sided, heavy saucepan and set over medium hear, stirring occasionally, until the sugar is melted.  Continue cooking without stirring until the sugar turns a deep mahogany color, 8 to 12 minutes; you may see a few tiny wisps of smoke rising from the surface. 

Step 2

 Take the pan from the heat and carefully but quickly pour about half of the cream into the pan; it will bubble up quite a bit but subside after a few seconds.  Add the rest of the cream and the vanilla.  Return the pan to medium heat and cook, stirring, until the carmel dip is smooth and slightly thickened, 1 to 2 minutes.  Transfer the dip to a bowl and let cool.

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Dessert, Sauce, Dip