By Kimme Hargrove
Food Blog
Homemade caramel sauce can be served on anything from fresh fruit to ice cream, and it lasts for several weeks covered in the refrigerator. Mix up a batch to use as the secret ingredient in this sweet and seasonal Caramel Apple Cream Cheese Dip, great for any tailgate or party!
Caramel Sauce
1 1/2 cup sugar
1/3 cup water
1 1/4 cup whipping cream
1 teaspoon vanilla (preferably paste, but extract will do)
Using a 3-4 quart saucepan, level sugar at the bottom and pour water over top. Do NOT stir, but rather swirl the pan to mix. Cook over low heat from 7-10 minutes, until the sugar dissolves.
Increase heat to medium and boil until candy thermometer reads 350 degrees (about 5 to 7 minutes), swirling the pan rather than stirring.
Turn the heat off and slowly add the cream and vanilla.
**NOTE this will steam and bubble vigorously!
The caramel will almost completely turn into a solid. Never fear! Simmer over low heat, stirring with a whisk, until caramel dissolves and becomes a smooth sauce.
Caramel Apple Cream Cheese Dip
8 ounces cream cheese
Caramel sauce (about 3/4 cup)
Toffee Bits
Sliced apples, graham crackers and/or pretzels
Please cream cheese on your serving dish. Pour caramel sauce over the top and sprinkle with toffee bits.
Serve with sliced apples, graham crackers or pretzels.
