One of the most popular fall recipes here at An Oregon Cottage is Homemade Caramel Apple Dip – and it always sees a lot of traffic at this time of year.
So even though we are smack in the middle of 31 Days of Thrift Store Transformations, I’m posting this updated caramel dip recipe for all those who, like me, are attempting to cut down on sugar in our diets.
Though fooling with this once-a-year-recipe (and a memory-maker, as our family still comes together each fall for our annual apple tasting) came with a couple of rules:
- Since it is a special treat, it had to taste just as good with less sugar
- If it didn’t, we weren’t going to suffer through yuckiness just to have less sugar – ’cause, sheesh, it’s only a once-a-year thing.
So I cut the sugar and honey in half and served it to my family. And guess what?
No one noticed a difference. I had to tell them and they still couldn’t tell (though I thought the dip wasn’t quite as creamy, which didn’t bother me).
You know what I’m learning more and more through these experiments to lessen the sugar in some of our favorite recipes?
It’s easy, and most of the time we can’t. tell. a. difference.
Here’s the updated, lower sugar Caramel Dip for Apples recipe (go here to see the original recipe and how our family does our annual apple tasting):PRINT
Homemade Caramel Dip for Apples
- 1/2 c. (1 stick) butter
- 1/2 c. brown sugar (or sucanat)
- 1/4 c. honey
- 1 can (14-oz) sweetened condensed milk
- Melt the butter in a heavy saucepan over medium-low heat.
- Add the remaining ingredients, raise heat to medium-high and bring to a boil, stirring constantly (will take 5-10 minutes).
- Lower heat to medium or med-low (you want to keep a very low boil) and cook for 3 minutes, stirring constantly (really- this is not the thing to walk away from! It will burn…I know from experience!).**
- Remove from heat, let cool a bit and then pour into a serving bowl and serve warm.
- Refrigerate any leftovers. Microwave a few seconds to soften before using again.
Makes about 2 cups
**If it does burn, don’t despair: remove the pan from the burner and quickly pour the dip into a fine-mesh strainer over a bowl, but DO NOT scrape the bottom. Just leave all that crusty burnt stuff. Push dip through strainer, leaving any browned bits in strainer. There may be a few small brown flecks in the dip, but we really can’t tell when we’re eating it. It’s just another one of our imperfect things!
Have you made this dip? Did you try it with less sugar? Leave a comment here.