Cooking with Kimme: Caramel Apple Cream Cheese Dip

By Kimme Hargrove
Food Blog

Photo submitted

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.