The Best Caramel Dip
on Oct 06, 2017, Updated Aug 21, 2024
This post may contain affiliate links. Please read our disclosure policy.
This is the best caramel dip recipe ever. Made on the stove with butter, sugar, and sweetened condensed milk, it’s the perfect consistency for dipping pretzels and apples.
I have a few favorite fall recipes that I always make for fun fall parties and events: apple cider, my favorite apple cheese board, and this Caramel Dip.
This caramel dip recipe is something you need in your life. It’s actually the very first recipe that I published as a blogger way back in 2009. I didn’t even have a picture of the end product, but I wanted to share the goodness. And goodness it is! I’ve made this recipe every fall since I first discovered it. I hope you try it and love it as much as I do!
Table of Contents
Why You’ll Love This Recipe
- This is the perfect homemade caramel for dipping. It’s thick and smooth while still being scoopable.
- I think of this caramel as party food and repeatedly take it to fall parties. It makes about 3 cups of caramel dip, so there’s plenty for a crowd.
- It’s really simple to make, too—just cook a few simple ingredients on the stove.
Recipe Ingredients
- Butter – I use salted but if using unsalted butter, add a tiny bit of salt
- Brown sugar – either light or dark will work
- Corn syrup
- Sweetened condensed milk
- Vanilla extract
See the recipe card below for full information on ingredients and quantities.
How to Make the Best Caramel Dip
- Melt butter over medium heat.
- Add the brown sugar, corn syrup, and sweetened condensed milk, stirring to combine.
- Stir constantly until it comes to a light, bubbly boil.
- Remove from heat right away and add the vanilla.
Recipe FAQs
The goal for this dip is to be dippable, so you’ll want to bring the sugar mixture to a nice bubble but not a full boil. If you boil it too long or hard, you’ll end up with a thicker caramel that is great for dipping whole apples but less great for dipping little apple slices and pretzels.
I often get asked about switching out the corn syrup in this recipe, and I haven’t played with that much, so I don’t recommend doing it. I only use corn syrup in this recipe, my white cloud frosting recipe, and caramel corn. That being said, it is a different product than high fructose corn syrup. Here’s an article from The Kitchn about it.
If you see that the bottom is starting to scorch (you’ll see little flecks of really dark sugar when you stir), remove the pan immediately. If the caramel hasn’t finished cooking, you can return it to the heat, being careful to stir only the top of the caramel and avoiding scraping up the burnt sugar on the bottom of the pan.
Expert Tips
- Don’t wander away from this recipe while it is cooking! You need to do a lot of stirring, or the bottom of the dip will scorch and burn.
- If the caramel does start to burn, remove the pan from the heat. If the scorch isn’t too bad, you won’t be able to taste it, but you still might have little flecks of dark sugar in your caramel. It’s not ideal, but it’s better than feeling like you ruined the whole batch.
- I serve it with apples and pretzels for dipping, and it’s also fabulous on churro waffles and an easy apple cake.
More Fun Fall Recipes & Projects to Consider
Pies, Crisps & Tarts
Healthy Pumpkin Pie Recipe
Dessert Recipes
Easy Pumpkin Donut Holes
Halloween Recipes
Halloween Food Ideas for Kids
From Scratch Recipes
Butterbeer
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
The Best Caramel Dip
Ingredients
- 1/2 cup salted butter
- 1 1/2 cups brown sugar, light or dark
- 3/4 cup light corn syrup
- 1 can sweetened condensed milk, (14 ounces)
- 1 teaspoon vanilla
Instructions
- In a medium saucepan, melt butter over medium heat.
- Add the brown sugar, corn syrup, and sweetened condensed milk, stirring to combine.
- Stir constantly until mixture comes to a light bubbly boil, with just a few bubbles popping through the surface of the caramel (see notes for more details).
- Remove from heat right away and add the vanilla. Stir to combine.
- Serve warm or at room temperature with apple slices and pretzels, or drizzle over ice cream.
Video
Notes
- The goal for this dip is to be dip-able, so you’ll want to bring the sugar mixture to a nice bubble but not a full boil. If you boil it too long or hard, you’ll end up with a thicker caramel that is great for dipping whole apples but not for dipping little apple slices and pretzels.
- The corn syrup is a necessary ingredient so please don’t try any substitutes! (See my note above for more details, as well as this article from Serious Eats.)
- Don’t wander away from this recipe while it is cooking. A lot of stirring needs to be done so the bottom of the dip doesn’t scorch and burn.
- If you do see that the bottom is starting to scorch (you’ll see little flecks of really dark sugar when you stir), remove the pan from the heat right away. If the caramel hasn’t finished cooking, you can return it to the heat while carefully stirring the top of the caramel and avoiding scraping up the burnt sugar on the bottom of the pan. If the scorch isn’t too bad, you won’t be able to taste it, but you still might have little flecks of dark sugar in your caramel. It’s not ideal, but it’s better than feeling like you ruined the whole batch.
This is a GREAT recipe, thank you. I have made it like three times and people just love it!
I cannot remember if I have already left a review for this recipe, but oh well if I have! Lol this is THE BEST dip. Everyone loves it and are always impressed that I made it. Caramel seems like a hard thing to make, but this recipe is so easy to follow.
How do you make a recipe like this and not include the temperature to cook it to? When cooking sugar/candy isn’t assumed that you’ll be using a candy thermometer? “A boil” is such an unspecific temp. Frustrating.
That’s the whole point of this recipe, it doesn’t need special equipment and I’m pretty specific in the instructions as to what the boil looks like, it’s just consistent bubbles across the top while being stirred.
Excellent texture and taste!! So happy to have found this recipe after a few others.
Ridiculous how delicious this was.
This was delicious! Should I have any leftover – what are your tips for storage? Can I freeze it?
I just leave it on the counter if it’s just a day, fridge for longer, and I haven’t frozen it but if I do I’ll report back. I do think it would work though.
I made this for an event and it was a huge hit! So many people wanted the recipe!
How to store leftover dip?
I just put it in a tupperware in the fridge, if you are going to use it in a day or two it is fine at room temp.
I just made this for a gathering on Friday. I love the dip I buy at the store for dipping apples, but it’s so expensive. I thought I’d try this recipe. The only difficult thing to do was the unwrapping of 32 caramels. I will no longer be buying caramel dip at the store; this recipe is so good! I stirred it constantly, as the notes said, and it came out perfectly. Thank you so much for this recipe!
I don’t see caramels in the ingredients, is it missing?
No no, you don’t melt caramels for this, it’s all homemade (and much easier in my opinion) no store bought caramels needed!
Can I make this ahead of time, for a same day picnic?
For sure, no problem with making it ahead of time!
This caramel is a hit every time I make it! We enjoy it with apples, but the best way to enjoy the caramel is with pretzels. You just can’t beat that salty/sweet combo!