Wrapped caramel candies melted with cream into a warm dip for apple slices, pretzels or graham crackers.
The ratio is roughly 7 oz of caramels to 3 tbsp cream, which gives a dip that coats an apple slice without running off. If you slice the apples ahead, toss them with a squeeze of lemon juice to keep them from browning.
Ingredients
Scale
Measurement units
- 7 oz plain soft caramels
- 3 tbsp heavy cream
- 1 pinch salt
- 3 apples
Ingredients
Scale
Measurement units
- 7 oz plain soft caramels
- 3 tbsp heavy cream
- 1 pinch salt
- 3 apples
Instructions
Melt the caramels
Combine plain soft caramels (7 oz), heavy cream (3 tbsp) and salt (1 pinch) in a small saucepan over low heat.
Stir constantly until the caramels have melted and the dip is smooth.
Equipment: small saucepan
Core and slice the apples
Core and slice apples.
Equipment: knife, cutting board
Serve
Pour the warm dip into a serving bowl and serve with the apple slices.
Equipment: serving bowl
Before you cook
Cook notes
- • The ratio is roughly 7 oz of caramels to 3 tbsp cream, which gives a dip that coats an apple slice without running off.
- • If you slice the apples ahead, toss them with a squeeze of lemon juice to keep them from browning.
- • Keep the heat low and stir constantly; caramel scorches fast.
- • Rewarm gently with a splash of cream if the dip firms up. Keeps 1 week covered in the fridge.
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