Maple Caramel Dip

This Maple Caramel Dip uses pure maple syrup, brown sugar, butter and cream for a smooth, pourable sauce that’s ready in about 10 minutes. Serve it warm with sliced apples or spoon it over vanilla ice cream.

Course Dessert

Cuisine American

Keyword caramel dip for apples, maple apple dip, maple caramel dip, maple caramel sauce

Prep Time 2

Cook Time 8

Total Time 10

Servings tablespoons

Calories 63kcal

Author Cathy Pollak

Equipment

Saucepan (small). A small saucepan keeps the maple mixture at enough depth for even cooking.
whisk For incorporating the heavy cream and finishing the caramel until smooth.
measuring cups and spoons For measuring the maple syrup, brown sugar, butter, cream, salt and vanilla.

Ingredients

½ cup (240 ml) pure maple syrup
¼ cup (55 g) packed light brown sugar
2 tbsps (28 g) unsalted butter
¼ cup (60 ml) heavy cream
pinch of salt
½ tsp (2.5 ml) vanilla extract

Instructions

Combine the maple syrup, brown sugar, and butter in a small saucepan over medium heat. Cook, stirring frequently, until the butter is melted and the brown sugar has dissolved.
½ cup (240 ml) pure maple syrup, ¼ cup (55 g) packed light brown sugar, 2 tbsps (28 g) unsalted butter
Bring the mixture to a gentle boil. Cook for 2–3 minutes, stirring occasionally, until the mixture is smooth and slightly reduced.
Remove the saucepan from the heat. Slowly whisk in the heavy cream, followed by the salt and vanilla extract, until the maple caramel is smooth.
¼ cup (60 ml) heavy cream, pinch of salt, ½ tsp (2.5 ml) vanilla extract
Let the maple caramel cool for several minutes before serving. The sauce will thicken as it cools. Serve warm as a dip for sliced apples or drizzle over ice cream.
If the maple caramel becomes thicker than desired, reheat it gently over low heat, stirring until it loosens. If needed, whisk in a small amount of warm heavy cream until the desired consistency is reached.

Notes

The maple caramel will be thinner while hot and will continue to thicken as it cools.
Allow it to cool for several minutes before deciding whether the consistency needs adjusting.
For a thinner, more pourable sauce, serve it warm. For dipping apple slices, allow it to cool longer so it has more body and coats the apples better.
Store cooled maple caramel in an airtight container in the refrigerator for up to 1 week. Reheat gently over low heat, stirring frequently, until pourable.
Evaporated milk can be substituted for the heavy cream, although the finished maple caramel will be less rich.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition