If you’re like me, you have seen many caramel apple dip recipes online. This one has a little bit of a different twist! Most caramel sauce recipes I’ve seen call for vanilla extract. This unique recipe is flavored with LorAnn Apple Flavoring. I buy mine on Amazon.com, but it is available in stores where they sell candy making supplies. The sauce, all by itself, tastes just like a caramel apple! This delicious dip is the perfect complement to some crisp, juicy apple slices. It’s a perfect snack to take to a party!
Once apples have been sliced and the enzymes in the apples are exposed to the air, oxidation begins to occur. This causes them to turn brown. (Not very pretty for a party!)
I have a secret to preventing the apple slices from turning brown!
Though apple slices that have started to turn brown are not harmful to eat, they are not very appetizing, especially on your beautiful platter! Usually, when you are serving apple slices, you feel like you have to quickly slice them and serve them immediately before they begin to brown. I pour some Ginger Ale into a bowl and drop the apple slices into the Ginger Ale. (The Ginger Ale contains citric acid which slows the oxidization ~ you could also use any other soda or liquid that contains citric acid.) Allow the slices to soak in the Ginger Ale for about 5-10 minutes. Then pat them dry using paper towels just before arranging the apples on your serving platter. If you are not planning to serve them right away, put them into an airtight container in the refrigerator.
Here’s what you need to make the delicious Apple-Flavored Caramel Dipping Sauce:
1 stick butter
2 c. brown sugar
1 T. light corn syrup
1 c. half & half
In a large sauce pan, melt the butter over low heat. Stir in the brown sugar and half & half. Bring to a boil while stirring gently with a whisk. (If you find that sugar crystals start to form on the sides of the pan you should to wash the sugar crystals back down into the mixture to allow them to melt.)
Keep a cup of hot water and a Silicone Basting Brush nearby. If you see the crystals forming on the sides of the pan, just dip the brush into the hot water and brush along the sides of the pan. This washes the crystals back down into the caramel mixture. The tiny amount of water will cook right out, so you don’t need to worry that it will affect the sauce.
Keep the mixture boiling for about 8 minutes and continue whisking gently. Remove from the heat and stir in 1 t. of LorAnn Apple Flavoring. The sauce will begin to thicken as it cools.
Serve warm with fresh, crisp apple slices. Refrigerate any leftover sauce. To re-warm the sauce, put it in a double boiler over medium-low heat to return it to its original warm, creamy consistency. Slice up some more apples and enjoy it again!