Caramel Dip
This salted caramel dip doubles as two. It can be cooled and used as a fruit, pretzel or cookie dip at room temperature OR drizzled over ice cream while warm.
Ingredients
- 1 cup unsalted butter
- 4 cups brown sugar
- 4 cups heavy whipping cream
- 1 tsp fine sea salt
- 4 tsp vanilla extract
Instructions
- Place a large pot or sauce pan over medium heat on a stove top
- Melt butter in the pot
- Add brown sugar, heavy cream, salt & vanilla to pot
- Stir ingredients with a wooden spoon until sugar is melted
- Place a candy thermometer in caramel and cook until 220 degrees
- Pour into a mason jar to cool (this recipe will fill a few jars)
- If using as a dip, let caramel cool completely
- If using as a sauce, drizzle over dessert while it is still warm
Nutrition
Calories: 413kcal Carbohydrates: 45g Protein: 2g Fat: 26g Saturated Fat: 17g Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Trans Fat: 0.4g Cholesterol: 78mg Sodium: 143mg Potassium: 108mg Sugar: 44g Vitamin A: 983IU Vitamin C: 0.3mg Calcium: 71mg Iron: 0.4mg