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Caramel Apple Dip

This Caramel Apple Dip beats the pants off of any storebought caramel dips. Guaranteed! It’s also super easy to make with 3 ingredients.

a plate of apple slices and a dish of caramel sauce

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:

Apple Picking 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.

a plate of apple slices and a dish of caramel sauce

Caramel Apple Dip

Yield: 3 cups
prep time: 5 minutes
cook time: 5 minutes
total time: 10 minutes
This Caramel Apple Dip beats the pants off of any storebought caramel dips. Guaranteed! It's also super easy to make with 3 ingredients.
4.4 Stars (5 Reviews)


  • 1 14- oz. bag Kraft caramels
  • 1 14- oz. can sweetened condensed milk
  • ¾ stick unsalted butter


  • 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:

Serving: 1 Calories: 427kcal Carbohydrates: 66g Protein: 7g Fat: 16g Saturated Fat: 9g Polyunsaturated Fat: 6g Cholesterol: 44mg Sodium: 185mg Sugar: 61g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
a bucket of Picked Apples

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27 comments on “Caramel Apple Dip”

    1. 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.

  1. 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!

  2. 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?

  3. 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?

    1. 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.

    1. 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.

  4. 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!!

    1. 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!!

  5. 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.

    1. 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.

  6. 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!!!