Outrageous Caramel Dip

I stumbled across this recipe on another food blog and the picture of an apple doused in hot caramel dip drew me in.  Actually, ever since I was pregnant with my second, caramel has been at the top of my ‘eat it’ list.  I haven’t been a very big caramel fan in the past, but ever since Eli, it started tasting really good.  And that yummy taste hasn’t waned.  Unfortunately.

I really love this cold, creamy dip for apples.  But friends, I am telling ya.  Todays dish is a whole other ball game.  A horse of a different color.  Totally different dip, people.  I can see it making a legend out of you.  It is that kind of recipe.  You bring it to a party or get together just once, and you will forever thereafter be known as the-one-who-brough-that-amazing-caramel-dip.  I am not exaggerating in the least when I say that it tastes best when devoured with a spoon, but if people are watching, you generally want to be a bit more civilized and use an apple slice or pretzel.  If you happen to be among family who will love you no matter what, just put the bowl in the middle of the table with a handful of spoons and announce, “Dessert is served!”
Two Years Ago: Leek & Potato Soup
Three Years Ago: Sweet Cream Biscuits

The BEST Caramel Dip
Recipe adapted from Bless This Mess
This is good with pretzels, but even better with apple slices.  Warm it up and douse your vanilla sundae or hot pancakes with it!

1/2 c (1 stick) butter
1/2 c brown sugar
3/4 c light corn syrup
1-14 oz can sweetened condensed milk
1 tsp vanilla

Put the first four ingredients in a small, heavy bottomed sauce pan over medium/medium low heat.  Stirring constantly, melt all the ingredients together and bring to JUST below a bubble.  It will scorch if it gets too hot, but you want to go just until the brown sugar is melted. Remove from heat and store at room temperature for a day or two or in the fridge for up to two weeks.  Caramel will become extremely firm when cold, but setting it out at room temperature will make it pliable enough to dip.  This also freezes great so make it ahead if you need to, or freeze half for later.