Caramel dip is so delicious and when you make it yourself you eliminate all of the weird chemicals added by the manufacturers. Plus by making it yourself you can change the sweetness of it – leave out some of the sugar for a more buttery taste or add more water for a thinner sauce. You control the final outcome.
Store the caramel sauce in the refrigerator in a closed container – it should last for about 7 days – and reheat just what you need in the microwave or on the stove.
- ½ cups butter
- 2 cups brown sugar, packed firmly
- 1 cup Karo Light Corn Syrup
- 2 T water
- 1 can (14 ounces) sweetened condensed milk (not evaporated milk)
- 1 tsp pure vanilla extract
- Melt butter in a medium- sized saucepan.
- Stir in sugar, corn syrup and water and bring to a full boil over medium-high heat being careful not to burn.
- Add condensed milk, stirring constantly. Bring back to a full boil and continue to boil for 3 minutes.
- Remove from heat and add vanilla.
- Serve immediately or keep warm in a slow cooker or fondue pot for dipping. Or, store it in the refrigerator and reheat as desired. While reheating, if sauce seems too thick, stir in 1 tablespoon water or milk.
For more recipes and tips, visit www.karosyrup.com.
Photo credit: Karosyrup.com and used with permission
- Sam’s Club Simply Delicious Meal: Caramel Apple Pork Chops (mommymusings.com)
- Southern Style Holiday Recipes Inspired by DreamWorks’ “The Help” (aimlesscurator.com)
- Easy Rustic Apple Pie Recipe For Everyday or Holidays – Delicious! (miscfinds4u.com)