Mix up a batch of homemade caramel sauce to use as the secret ingredient in this sweet and seasonal Caramel Apple Cream Cheese Dip, great for any holiday party! Leftover caramel sauce can be stored in the refrigerator for several weeks and is delicious on anything from fresh fruit to ice cream.
Recipe by Kimme Hargrove
1½ cup sugar
1/3 cup water
1¼ cup whipping cream
1 teaspoon vanilla paste or extract
8 ounces cream cheese
Sliced apples, graham crackers and/or pretzels
In a 3-4 quart saucepan, level sugar at the bottom and pour water over top. Do NOT stir, but rather swirl the pan to mix. Cook over low heat for 7-10 minutes, until the sugar dissolves.
Increase heat to medium and boil about 5-7 minutes or until a candy thermometer reads 350°F, still swirling the pan rather than stirring.
Turn the heat off and slowly add whipping cream and vanilla.
The mixture will steam and bubble vigorously, and the caramel will almost completely turn into a solid. Continue to simmer over low heat, stirring with a whisk until caramel dissolves and becomes a smooth sauce. Remove from heat, and allow to cool.
Place cream cheese in center of serving dish. Pour about ¾ cup of the cooled caramel sauce over the top and sprinkle with toffee bits. Serve with sliced apples, graham crackers or pretzels.
Categories: You're Invited