Thursday, September 17, 2015

Happy Fall Y'all! Homemade Caramel Dip

Fall, the season of beautiful foliage, crispness in the air, pumpkins and hayrides! If you're like me, I feel like throwing on a sweatshirt and nestling up next to a bonfire with a cup of hot cocoa (maybe with a hint of Bailey's too;).

To celebrate the changing of the seasons, I like to give my family, friends and neighbors something yummy to fill their bellies and hopefully make everyone forget that summer flew by in the blink of an eye and is now a distant memory.

This caramel dip recipe I found years ago and has never let me down. It is soooo simple and 100 times better than anything you could ever find in the store, plus it's made from the heart! This dip can be used on everything from apples to ice cream to cinnamon rolls or just drink it straight from the jar...haha, just kidding (sort of).

I used clear cellophane to wrap up the jar of caramel dip and apples and tied them with some festive fall ribbons. I also printed out some "Happy Fall" tags and glued them onto a brown cardstock. Following the recipe, I've attached the free printable so you can print the tags too.

Something so simple can mean so much...try it, you won't be disappointed! Happy Fall Y'all!!!

Homemade Caramel Dip
  • 1 cup granulated white sugar
  • 6 Tablespoons salted butter, cut into 6 pieces
  • 1/2 cup heavy cream
  • 1 teaspoon salt
       1. Heat sugar in medium saucepan over medium heat, stir constantly. Sugar
        will form clumps and begin to melt into a thick brown liquid, continue to
        stir being careful not to burn.
     2. Once sugar is completely melted, stir in butter immediately. Stir butter
         until completely melted, 1-2 minutes.
     3. Very slowly stir in the heavy cream. Be careful as the mixture will bubble
         rapidly and splatter when added.
     4. Allow the mixture to boil for 1 minute. It will rise as it boils.
     5. Remove from heat and add salt. Allow to cool before using.

         ** each batch makes two 8oz jars. I usually triple my recipe to get 6 jars,
             then repeat.
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