Easy Caramel Dip with Sweetened Condensed Milk
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This easy Caramel Dip is so delicious it is absolutely addicting! Made on the stove with butter, sugar, vanilla, and sweetened condensed milk, when warm, it’s the perfect consistency for drizzling, and as it cools, it becomes perfect for dipping.
Double dipping is up to you. I won’t tell if you don’t.
Easy Caramel Dip
There’s nothing like a creamy caramel dip. It’s perfectly sweet, drizzles easily on top of all types of foods, and is amazing with apple slices! The dip is simple to make and store for later.
The best thing about this caramel dip recipe is that it’s made using five simple ingredients. (and easy ingredients as well!) Gone are the days when you have to leave the house and head to the store to buy a dessert dip made with ingredients you can’t pronounce.
Trust me. This homemade caramel dip is the best.
Why make this recipe
- Sweet and creamy – Seriously, it’s CRAZY how good this dip is; tastes amazing!
- Fast and easy to make – You only need five ingredients, (and it comes together on the stovetop in just a few minutes. This is a great way to get the kids to eat some fruit, even if it’s slathered with caramel. Pick the battles you want to fight.
- Stores perfectly for later – While you might be able to eat this easy caramel dip in one sitting, you can easily store some for later instead. This just means that you can pace yourself and enjoy the flavor again.
Caramel Dip Ingredients + Notes
(Ingredients at a glance. Grab the full recipe at the bottom of the post.)
- Sweetened Condensed Milk | This is the star of the show! Go ahead and just buy this ingredient in bulk so you can make this dip recipe anytime that you’d like.
- Light or dark brown sugar | Either is fine, and both turn out perfectly.
- Unsalted butter | If you use salted butter, just omit the extra added salt.
- Vanilla extract | The addition of vanilla adds a fantastic flavor. I always recommend using the best vanilla you can find. Real vanilla is so much better than imitation.
How to Make Caramel Dip
(scroll to the bottom for the printable recipe card)
- Heat up the ingredients: Add sweetened condensed milk and brown sugar to a medium saucepan. Bring to a boil over medium-high heat, whisking constantly. Reduce to medium-low heat, continue to stir constantly, and simmer for another 5 minutes or until the mixture thickens.
- Remove and complete: Remove pan from heat and immediately whisk in butter, salt, and vanilla extract.
Recipe Tips:
- You need to be stirring the caramel dip constantly (I like to use a silicone whisk for this) and scrape the bottom of the pan while it is cooking; otherwise, you run the risk of scorching the bottom, which will result in dark flecks in your caramel.
- If you want a thinner caramel sauce for drizzling, only simmer for 2 to 3 more minutes after coming to a boil for a thicker dip-like consistency (perfect for apples); simmer for the full 5 minutes. (or drizzle while warm since it thickens as it cools.)
Storage
Store in an air-tight container at room temperature for 2 to 3 days, in the fridge for a month, or for up to three months in the freezer.
Pin this recipe for later
Ways to use
There are so many ways that you can use this homemade caramel dip. I love to drizzle it over sliced apples and dip it with my favorite dippable foods; plus this also makes a great after-school snack for the kids.
- Perfect as a dip for tart apples, pears, shortbread cookies, graham crackers, salted pretzels
- Use on waffles or pancakes.
- Stir into iced coffee.
- As a topping or filling for cupcakes.
- Stir into frosting or whipped cream for a caramel frosting.
- On top of a cake. (or as a poke cake.)
- It’s delicious on cheesecake and ice cream.
- Stir it into oatmeal or yogurt.
- Mix with cream cheese for your morning bagel.
- Drizzle over popcorn.
FAQ’s
How Do I Thin The Caramel Dip?
As the caramel cools, it’s going to become thicker in texture. It happens; it’s okay. Just reheat it for a few seconds in the microwave and stir to thin it out.
Do I Need A Candy Thermometer?
A candy thermometer is not necessary for this recipe. I don’t usually use one, but if you do have one, you would want to cook the caramel until it reaches 225 degrees F.
How Long Does This Caramel Dip Last?
Stored in an airtight container, your caramel dip should last in the fridge for up to 1 month or in the freezer for up to 3 months. (when ready to use, thaw in the fridge overnight.)
Does Caramel Dip Have To Be Stored In The Fridge?
You can keep the dip at room temperature for up to 3 days; after that, storing it in the fridge is recommended. I like to store my leftovers in a mason jar with a lid; it has a wide mouth that makes it easy to pour or use a spoon to scoop out. Just be sure to remove the lid’s metal portion before reheating it in the microwave.
How Do I Keep The Kids From Getting Into This Dip?
Funny story… Hubby labeled the leftovers as “bacon grease” so the kids would not eat it all. Yes, he is a genius.
More Easy Dip Recipes
- The Best Cream Cheese Fruit Dip
- 3 Ingredient Peanut Butter Dip
- Margarita Fruit Dip Recipe
- Healthy Chocolate Dip (chocolate Hummus Recipe)
Did you make this Caramel Dip Recipe?
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Caramel Dip
- Prep Time: 2 min
- Cook Time: 10 minutes
- Total Time: 12 minutes
- Yield: 2 cups 1x
- Category: dessert
- Method: stovetop
Description
This delicious and easy Caramel Dip is made on the stove with butter, sugar, vanilla, and sweetened condensed milk. Perfect for dipping or drizzling!
Ingredients
- 1 14 oz can sweetened condensed milk
- 1 cup light or dark brown sugar
- 2 Tablespoons unsalted butter
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
-
Add sweetened condensed milk and brown sugar to a medium saucepan. Bring to boil over medium-high heat, whisking constantly. Reduce heat, continue to stir constantly, and simmer for another 4 to 5 minutes or until the mixture thickens.
-
Remove pan from heat and immediately whisk in butter, salt, and vanilla extract.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 144
- Fat: 4
- Carbohydrates: 30
- Protein: 3
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