Caramel apples just scream fall. This Salted Caramel Apple Dip makes it easier to indulge on one of autumn’s favorite foods.
One of the quintessential signs of fall, for me at least, has always been apples. We always went up into the mountains and visited the orchards. We’d buy some apples and bring them home, along with some cider.
Salted Caramel Apple Dip Recipe
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While apples are available year round, there’s just something about that crisp fall air, and getting them straight from the source. This delicious, and oh so simple, Salted Caramel Apple Dip is the perfect way to enjoy your apples. It’s so simple to make, it’s great for a party, too. Oh, and you’re gonna make a caramel from scratch, and impress everyone.
There are a few things you’ll need. You want some good salt, like fleur de sel. An apple slicer will make the job easier. And a heavy sauce pan is a great kitchen basic that everyone should have. You’ll need a 2 or 3 quart sized one for this.
- Crisp green and red apples, cut into wedges to serve
- 1 T. fresh lemon juice
- 1 8 oz. block cream cheese, softened
- Salted caramel sauce* (recipe below or use your favorite prepared caramel sauce)
- 2/3 c. pecans, chopped
Salted Caramel Sauce:
- ½ c. heavy cream
- 1 c. white sugar
- 2 T. water
- 1 T. Corn syrup
- 4 T. unsalted butter
- 1 t. fleur de sel salt
- In a glass bowl, toss sliced apple wedges with fresh lemon juice to prevent browning. Set aside.
For the Salted Caramel Sauce
- Heat the sugar, water and corn syrup to a heavy-bottomed saucepan and stir to combine.
- Bring mixture to a boil over medium-high heat. Stir occasionally
- Continue boiling until the mixture turns a nice amber color, approx 10-15 minutes or so. Reduce heat to low.
- Slowly whisk in the cream until thoroughly incorporated. Be very careful while doing so because the extremely hot sugar mixture will bubble up when the cooler cream is added.
- Remove from heat and add butter and salt. Stir until butter is totally incorporated into the mixture. Let cool.
- For a more decorative presentation, shape the block of softened cream cheese into a circle before topping with a liberal amount of caramel sauce.
- Cover caramel-coated cream cheese circle entirely with chopped pecans, then arrange apple wedges around the cheese to form an edible “flower.” The excess caramel sauce on the plate will help hold the apple slices in place.
Amount Per Serving: Calories: 544Total Fat: 38gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 81mgSodium: 564mgCarbohydrates: 51gFiber: 2gSugar: 46gProtein: 4g
Nutritional information is provided as a courtesy, and may not be accurate.
See how super simple and easy that is? The hardest part is making the caramel, and while it takes time, and you need to watch and stir, it’s not awful. In fact it’s practically foolproof IF you pay attention. After you master this, you should totally try your hand at making salted caramels as a gift.
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