This Caramel Apple Dip beats the pants off of any storebought caramel dips. Guaranteed! It’s also super easy to make with 3 ingredients.
Homemade Caramel Dip Recipe
Growing up on the farm, apple picking day meant that our own amusement park ride was open for business. My sisters and I would clamber into the bucket of Dad’s old loader tractor and he would give us a slow and bumpy ride from the barn to the first of many apple trees. Then he would hoist up the bucket, leveling it off every few feet of the ascension, until the loader’s long red arms were maxed out at the top of the tree. While Dad and Mom took full advantage of their cheap child labor, we filled the tractor bucket with beautiful farm apples. No seat belts. No harnesses of any sort. I can only imagine trying to get away with that in my back yard these days.
Picking apples on the farm, 1985:
For as long as I can remember, I have faithfully eaten this Caramel Apple Dip every single fall of every single year. I don’t know how to live without it. My body just kicks into automatic caramel making mode once that first apple is picked from the tree. I just can’t help it. (And I’m not looking for a way to stop!)
Why I Love Making Homemade Caramel
When making Caramel Apple Dip now in my own kitchen, I always involve the rest of the family . Everyone here loves caramel. And they love to eat the Kraft caramels that are used in the recipe. So our deal is, whoever helps unwrap the caramels gets to eat one at the end. It’s a win-win for everyone. With the caramels unwrapped, this dip takes next to no time to make. And it beats the pants off of that off-tasting caramel dip you find in the stores. Some of it is downright nasty stuff and shouldn’t even be privileged enough for the word caramel to grace its label. I beg you to try this recipe here just once, I know you will agree that this Caramel Apple Dip is worth making each and every fall. You’ll never look at that store dip with the undeserving label again.
Caramel Apple Dip
Ingredients
- 1 14- oz. bag Kraft caramels
- 1 14- oz. can sweetened condensed milk
- ¾ stick unsalted butter
Instructions
- Unwrap caramels and combine all ingredients in a medium saucepan over medium heat. Stir occasionally until completely melted. Or, just place in microwave-safe bowl and heat in intervals, stirring often to avoid scorching.
- Serve warm with apple slices for dipping. Store in a covered container in the refrigerator for up to two weeks.
Nutrition Information:
I noticed that the bag size has changed. They are now only 11 ounces. Does this change the recipe at all?
Hi Angela – Seems like so many products do that these days! I usually buy the wrapped caramels in bulk or just measure out what I need from two packages. I’ve always still stuck to the recipe measurements.
OMG! This stuff is very addicting! I’ve probably eaten a quarter of the jar with a spoon. I haven’t progressed to putting it on anything yet because I can’t stop eating it! And I love that it makes quite a bit. Now I just need to learn some self control. Thanks for sharing!
This is our go-to dip during local apple season. I’m so glad you liked it!
How many apples is this recipe for? I need to do 30p med appkes.
Does this need to be kept refrigerated even if you want it to stay soft enough to dip apple slices in? Or can it be kept at room temperature?
could you tell me if this is small can or large can of milk?
Hi Monica – a 14 ounce can. I just updated the recipe, thanks!
how long will this keep in a sealed container?
Hi Tammy – this keeps for a good couple weeks stored in the refrigerator.
Yummm Brenda!
I wondered if you could use that dip as a filling for a cake? Is it too thin? What kind of consistency does it have?
It’s VERY thick when cold and refrigerated. But it softens up very nicely at room temp. And if you like it warm and thinner, the microwave is your friend. I’m not sure that I would try using this for a cake filling, though.
Brenda,
How do you store this dip and how long will it last?
Hello Julia, sorry for my slow reply. I just store this in the refrigerator, covered. It will harden. Eat it cold (harder and very chewy) or warm it up. It stays good for quite awhile…a week for sure.
Thank you for sharing this. I’m visiting my grandkids right now, and one of them wanted caramel apples (in the middle of summer – LOL!) I found your recipe, and we had it with sliced apples, and they even liked it with fresh strawberries. Great recipe–I couldn’t stop eating it!!
I’m so glad you found a simple way to satisfy your grandkids. It’s one of our favorite treats! Nice to hear from you, Linda – thanks!!
I love that we have the exact same apple-picking memories. You captured it exactly! And I agree, I can’t imagine putting Griffin in that bucket any time soon! This caramel recipe sounds just like the caramel I use at Christmas time. Dip a large marshmallow in the caramel and then roll it in Rice Krispies. So yummy. I’ll definitely be trying this on apples though.
Oooooo, I love those dipped marshmallows!!
I’m going to try this soon:) It sounds delicious and it looks a lot easier than eating a whole caramel apple on a stick:)
Hi Sue! I’m with you about the whole caramel apples. I always like the look of them, but I find them hard to eat. This dip is so much fun and the caramel is a great consistency.
This makes me hungry!!!
Cheryl – And whaddya think about the pics? :-)
This is making me hungry. Can’t wait to make some.
This is such a great autumn staple! YUMMY!!
After getting to taste this on Tuesday I can’t wait to make some more. Thank you for sharing this great treat and the recipe!!!
What a yummy treat!
As you know, I have eaten my share of this dip too. Loved seeing the pics!