Caramel Apple Dip
This sweet and creamy scoop-able dip is an easy make-ahead dessert for camping or for sharing with friends at home.
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.
Nutrition
Serving: 1portionCalories: 524kcalCarbohydrates: 73gProtein: 2gFat: 26gCholesterol: 71mgFiber: 4gSugar: 66g
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