Stovetop Creepy Caramel Apple Dip with Brown Sugar and Sea Salt

How to Make Stovetop Creepy Caramel Apple Dip with Brown Sugar and Sea Salt

1. 1

   Step 1: Prep apples and ingredients

   Core and slice the apples into wedges or rounds for dipping and arrange on a platter. Line a small bowl with paper towels for any sticky drips and have all measured ingredients within reach; this stovetop caramel comes together quickly.

   For this step

   • 3 mediummedium apples, cored and sliced for dipping
   
2. 2

   Step 2: Make the brown-sugar base

   In a medium heavy-bottomed saucepan over medium heat, melt the butter until foamy. Add the packed brown sugar and corn syrup, stir to combine, and cook, stirring frequently, until the mixture bubbles and becomes fragrant and slightly thickened, about 2–3 minutes.

   For this step

   • 4 tablespoonsunsalted butter
   • 1 cuppacked light brown sugar
   • 2 tablespoonslight corn syrup
   
3. 3

   Step 3: Add cream and seasoning, simmer

   Slowly stir in the heavy cream (mixture will bubble vigorously), then add the ground cinnamon and a teaspoon of kosher or flaky sea salt. Reduce heat to medium-low and simmer, stirring constantly, until the caramel thickens slightly and coats the back of a spoon, about 2–3 minutes; then remove from the heat.

   For this step

   • 1 cupheavy cream
   • 1/2 teaspoonground cinnamon
   • 1 teaspoonkosher or flaky sea salt
   
4. 4

   Step 4: Blend with cream cheese and vanilla

   In a medium bowl, beat the softened cream cheese and vanilla until smooth. Temper the cream cheese by whisking in 1/3–1/2 cup of the hot caramel until loosened, then pour the cream-cheese mixture back into the saucepan and whisk until fully combined and silky. Return to very low heat for 30–60 seconds if needed to smooth; do not boil.

   For this step

   • 8 ouncescream cheese, room temperature
   • 1 teaspoonvanilla extract
   
5. 5

   Step 5: Finish, season, and serve

   Transfer the dip to a serving bowl and sprinkle with a pinch of flaky sea salt for contrast. Serve warm or at room temperature with apple slices, pretzels, graham crackers, or other dippers; rewarm briefly on the stovetop if it firms up.
   

1. Core and slice the apples into wedges or rounds for dipping and arrange on a platter. Line a small bowl with paper towels for any sticky drips and have all measured ingredients within reach; this stovetop caramel comes together quickly.
2. In a medium heavy-bottomed saucepan over medium heat, melt the butter until foamy. Add the packed brown sugar and corn syrup, stir to combine, and cook, stirring frequently, until the mixture bubbles and becomes fragrant and slightly thickened, about 2–3 minutes.
3. Slowly stir in the heavy cream (mixture will bubble vigorously), then add the ground cinnamon and a teaspoon of kosher or flaky sea salt. Reduce heat to medium-low and simmer, stirring constantly, until the caramel thickens slightly and coats the back of a spoon, about 2–3 minutes; then remove from the heat.
4. In a medium bowl, beat the softened cream cheese and vanilla until smooth. Temper the cream cheese by whisking in 1/3–1/2 cup of the hot caramel until loosened, then pour the cream-cheese mixture back into the saucepan and whisk until fully combined and silky. Return to very low heat for 30–60 seconds if needed to smooth; do not boil.
5. Transfer the dip to a serving bowl and sprinkle with a pinch of flaky sea salt for contrast. Serve warm or at room temperature with apple slices, pretzels, graham crackers, or other dippers; rewarm briefly on the stovetop if it firms up.