When cooler weather and crisp autumn apples start appearing, it's time to change up your camping dessert game and bid farewell to the campfire cones and s'more nachos of summer. This sweet homemade caramel apple dip recipe is easy to make in advance and is the perfect autumn-inspired dessert for your cool weather camping trip or for noshing on with friends at home.
Although s'more-inspired desserts are a staple on our camping trips, it's nice to change things up a bit, particularly late in the season when crisp apples start appearing at the farmer's market. This easy caramel apple dip is the perfect make-ahead camping dessert; whip up the butterscotch sauce at home, stash it in your cooler, and when you're ready to enjoy it, dump it into your skillet, let it warm up over the fire, and dip and dunk to your heart's content.
Why You'll Love This Recipe
- You can make the caramel dip in advance before heading out to camp and warm it up when you're ready to serve.
- It stores well, so you can enjoy it a few times throughout your trip.
Ingredients and Substitutions
- Brown sugar--The use of brown sugar technically makes this a butterscotch sauce, not caramel, but the flavor is almost the same and is perfect for dipping apples. Plus, it's much easier to make than caramel.
- Whipping cream--Use full-fat whipping cream for best results. Half and half or light cream will give you a thinner sauce that won't be thick enough for coating the apples.
- Unsalted butter--If you need to use salted butter, don't add the extra ¼ teaspoon of salt in the recipe.
- Almonds--These add an excellent crunchy component to the dip. Peanuts would also work well, if you prefer.
- Apples--I like Granny Smith apples best for dipping since their tartness balances the sweetness of the sauce. Feel free to use your favorite variety or whatever you have on hand.
How to Make Caramel Dip for Apples
- Combine the sugar, cream, butter, vanilla, and salt in a saucepan and set over low heat. Cook, stirring constantly until thickened. Cool.
- Transfer the sauce to a small skillet and rewarm over low heat. Top with almonds and serve.
FAQs
Yes! Freeze it without the almond topping in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
I don't recommend doing this. The mixture will bubble as it cooks and may overflow the shallow sides of the skillet. To be safe, make it in a pot or saucepan with high sides, then transfer it to the skillet when you're ready to rewarm and serve it.
Tips and Troubleshooting
- To make enough to feed 8 to 10 people, double the recipe and serve it in a 10-inch skillet.
- Store the caramel in a sealed jar or container in your fridge or cooler for up to 1 week.
- The sauce will thin as it's warmed, but if it's still too thick for dipping, stir in a tablespoon of cream to loosen it.
- This recipe is suitable for gluten-free diets.
More Easy Dip Recipes You'll Love
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Recipe
Caramel Apple Dip
Equipment
- 6-inch skillet
Ingredients
- 1 cup light brown sugar packed
- ½ cup whipping cream
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ⅓ cup roasted salted almonds chopped (or substitute peanuts)
- Apple wedges for serving
Instructions
- Combine the brown sugar, cream, butter, vanilla, and salt in a medium saucepan and set over low heat.
- Bring to a simmer and cook, stirring constantly, until the mixture is uniform and begins to thicken, about 8 minutes. It will still appear thin but should coat the back of a spoon.
- Remove from the heat and let cool. The mixture will thicken more as it cools.
- Store in the fridge or cooler until you're ready to serve.
- Just before serving, pour or scoop the butterscotch sauce into a 6-inch cast iron skillet. Set it over low heat on a camp stove or stovetop, or over warm coals on a campfire and heat gently until just warmed through, stirring occasionally.
- Top with almonds and serve with apple wedges for dipping.
Notes
- Scaling the recipe--To make enough to feed 8 to 10 people, double the recipe and serve it in a 10-inch skillet.
- Storage--Store the caramel in a sealed jar or container in your fridge or cooler for up to 1 week.
- Thinning the sauce--The sauce will thin as it's warmed, but if it's still too thick for dipping, stir in a tablespoon of cream to loosen it.
- Dietary--This recipe is suitable for gluten-free diets.
Ned says
What an awesome opportunity to use my cast iron for a delicious fall treat that I can share with my family! Thank you!
Angie Zoobkoff says
You're welcome, Ned. Enjoy!