Autumn is apple season, which means it’s caramel season.

One of my fondest spooky season memories is watching Goosebumps with my cousin while dipping deliciously tart apples in a creamy and buttery caramel dip. Caramel dip and apples are obviously a match made in heaven but up until now I’ve only ever had the store bought variety that comes in the little white tub, you know the one. Anyway, I got to thinking that I could most certainly make a better and butterier version. So that’s what I did, I made the best caramel dipping sauce that’s absolutely worthy of gracing my in-season apples. 

By using my homemade boiled apple cider, I was able to create a greater depth of flavor for my caramel dip. The subtle notes of sweet caramelly apple cider perfectly compliments the brown sugar and overall butteriness of the caramel dip. Thus, making it a stellar accompaniment to a deliciously tart Autumn apple. It’s a simple and minor adjustment to a typical caramel dip but that little tweek made a big difference.

Apple Cider Caramel Dip

¼ cup boiled cider

¾ cups granulated sugar

¼ cup light brown sugar

3 TBSP unsalted butter

½ cup heavy cream

1 tsp vanilla

¼ tsp kosher salt

In a small pot, combine the boiled cider, granulated and brown sugar. Mix together with a rubber spatula until the sugar is intermingled with the boiled cider. 

Place the pot on medium low heat and let the sugars dissolve into the cider without mixing it, about 2 minutes. Once the mixture starts to bubble and gently boil, set a kitchen timer for 3 minutes. 

After three minutes, the sugars should be liquefied and no longer grainy. With a whisk, carefully add the butter and heavy cream. The caramel will bubble up for a few seconds when the butter and cream are added. Whisk the caramel constantly until the bubbles subside. 

Set your kitchen timer for 5 minutes, whisk continuously until the caramel starts to thicken slightly. Take the pot off the heat, whisk in the vanilla and salt. 

Let the caramel cool in the pot for 5 minutes before pouring it into a glass jar or container. Continue cooling for about 10-20 minutes before putting the caramel in the fridge. Let chill for at least two hours before enjoying  the caramel dip with your fresh Autumn apples. The caramel dip will keep in the fridge for about a month, not like it will last that long. 

*Notes: 

It’s important not to stir the sugars while it’s dissolving. The agitation can cause the melting sugar to crystalize again which will leave you with a grainy caramel dip. Trust in the process and leave it alone! 

The boiled cider that I used for this recipe is a homemade boiled cider that I whipped up using the Boiled Cider recipe from King Arthur Flour. But if you don’t want to make it yourself, King Arthur Flour also sells the Boiled Cider already made. 

If you want to use this caramel as a sauce for ice cream, it could easily be done. Simply pop the caramel in the microwave and warm it for about 30-40 seconds. This will make it a runnier consistency, perfect for a warm caramel brownie sundae. 

If you can’t get your hands on the boiled cider, never fear! Just add an additional ¼ cup of light brown sugar instead of the boiled cider and follow the instructions the same. You will still have a delicious caramel dip for your apples.