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.

Easy Caramel Dip with Sweetened Condensed Milk

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

Scale

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