Carameldip Recipes

SKOR® CREAMY CARAMEL DIP

Steps:

• Blend cream cheese and brown sugar together until smooth. Spread mixture onto a serving platter or dish.
• Spread caramel sauce on top of cream cheese mixture and sprinkle with toffee bits. Chill in refrigerator. Serve with apple slices.

THE BEST CARAMEL DIP

Steps:

• In a medium saucepan, melt butter over medium heat.
• Add the brown sugar, corn syrup, and sweetened condensed milk, stirring to combine.
• Stir constantly until mixture comes to a light bubbly boil, with just a few bubbles popping through the surface of the caramel (see notes for more details).
• Remove from heat right away and add the vanilla. Stir to combine.
• Serve warm or at room temperature with apple slices and pretzels, or drizzle over ice cream.

CARAMEL APPLE DIP

Steps:

• In a medium saucepan over medium-low heat, or in the microwave, melt caramels with water, stirring frequently. Remove from heat. In a medium bowl, cream together cream cheese and sugar. Fold in caramel mixture. Serve immediately.

CARAMEL APPLE DIP

Steps:

• Combine the caramels, cream, butter and vanilla in a small slow cooker. Cook on low, stirring every 20 minutes, until the mixture is melted, about 1 hour.
• Core the apples and slice into eighths. Skewer the ice-pop sticks into the apple slices. Dip the apple slices into the caramel sauce, letting excess drip off, then dip into the toppings of choice.
• For a cookies and cream flavor, Marcela coats the apples with crushed cookies and chocolate sauce.
• For a salted caramel apple, Katie sprinkles with chopped salted peanuts and sea salt.
• For a sweet take on breakfast, Jeff adds crushed cereal and mini white chocolate chips.
• For a Halloween treat, Sunny breaks up chocolate peanut butter bars and mini candy-coated chocolates for dipping.
• For a caramel apple easier than pie, GZ dips his into brown sugar and cinnamon.

EASY CARAMEL SAUCE

Steps:

• Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

CREAMY CARAMEL DIP

Steps:

• Cook ingredients in saucepan on low heat 10 min. or until caramels are completely melted and mixture is well blended, stirring frequently.

CREME CARAMEL

Steps:

• Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
• In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
• Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
• With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.

CARAMEL APPLE DIP

Steps:

• Beat cream cheese in small bowl with mixer until creamy.
• Add sugar and vanilla; mix well.
• Spoon into serving bowl.

CARAMEL APPLE DIP

Steps:

• In 2-quart saucepan, stir together sugar, corn syrup and water. Heat over medium-high heat; DO NOT STIR. Cook about 10 minutes or until sugar turns a dark amber color.
• Add remaining ingredients; beat with whisk until smooth. Pour into heatproof container. Serve with sliced apples for dipping.

CARAMELS

Steps:

• Grease a 12x15 inch pan.
• In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
• Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.

OH-SO-EASY CARAMEL SAUCE

Steps:

• Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

EASY CARAMEL APPLE DIP

Steps:

• Beat cream cheese and powdered sugar in a medium bowl with an electric mixer until fluffy.
• Spread mixture evenly onto a platter. Spread salted caramel sauce on top and sprinkle generously with toffee bits. Serve with apple slices.

FLUFFY CARAMEL APPLE DIP

Steps:

• In a small bowl, beat cream cheese, brown sugar, caramel topping and vanilla until smooth; fold in marshmallow creme. Serve with apple slices.

CREAMY CARAMEL FRUIT DIP

Steps:

• In a small bowl, beat cream cheese and brown sugar until smooth. Beat in caramel topping until blended. Serve with fruit. Refrigerate leftovers.

QUICK CARAMEL APPLE DIP

Steps:

• Place caramels in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute. Add marshmallows; microwave for 1 minute or until marshmallows are melted, stirring occasionally. Whisk in butter and cream until combined. Serve with apple slices. Refrigerate leftovers.