Caramel apple dip with cinnamon makes a welcome change from regular caramel. It is spreadable, so keep a jar in the fridge to top pancakes and toast, ice-cream or crumpets. This apple caramel recipe also makes a great foodie gift.
Caramel lovers will enjoy my spreadable orange caramel too.
Apples and caramel are the notorious perfect couple. But let me tell you, sweet-tempered cinnamon is a welcome third-party to this caramel house party. It kicks the flavours up a notch very nicely indeed. If you’re finding regular caramel old hat and want a change from salted caramel, give this apple caramel recipe a go.
This caramel apple dip is pure, sweet indulgence. It is caramel laced with a hint of apple and a generous shake of cinnamon spice. Rich and thick, use it to dunk a few treats into or use it as a spread. It’s a great expansion to your caramel making repertoire.
Chocolate fans might prefer to opt for chocolate caramel spread or skip the caramel and opt for mocha chocolate spread instead.
Step by step instructions
It takes around 20 minutes to make a jar of this moreish caramel apple dip. Always pay careful attention to the pan when making caramel as it burns easily. And never leave it cooking on the hob unattended.
My top tip is to assemble all ingredients before starting the recipe, to ensure you have your full attention on the contents of the pan. When ready:
- Begin by heating the sugar and apple juice over a medium heat to allow the sugar to dissolve (swirl the pan a few times to ensure even cooking)
- Turn up the heat slightly and let the sauce bubble until it begins to caramelise and turn mid-amber in colour (not too dark)
- Turn the heat back down to medium. Add ¼ of the cream to the pan, stir well, then add another ¼ and stir. Pour in the remaining cream and stir again (adding the cream in small amounts reduces the amount the caramel splutters and spits)
- Add the butter in 3 or 4 batches. When all of the butter is melted allow the caramel to cook for a further 2-3 minutes stirring constantly
- Take the pan off the heat and stir in the salt, cinnamon & nutmeg (if using). Let cool for 30 minutes before decanting into a jar
As always with caramel, I urge readers to pay careful attention to the instructions and for those new to caramel making to take a few minutes to read my tips on making caramel.
Expert tips
- Allow your caramel apple dip to cool completely, then transfer it to the fridge for up to 2 weeks.
- If you let the caramel cook for too long in the final stage it may be quite firm straight from the fridge. But don’t panic. Just let it soften for 20 minutes at room temperature and it should spread well.
- Alternatively, give it a 15-30 second blast in the microwave on low heat. Be careful not to overheat it, else it will return to liquid form. If this happens, the caramel spread will firm up again, so all is not lost.
Serving Suggestions
This cinnamon caramel apple dip can be enjoyed in a multitude of ways:
- As a dip (obv) – serve with fresh apple slices, breadsticks or cookies.
- On English pancakes (try serving with some butter fried apple slices and a little whipped cream).
- Warm, drizzled over ice cream and topped with nuts.
- Perched on top of poached apples and pears.
- On toast or brioche.
- Warmed and poured over vanilla cheesecake at the last moment.
- Whipped into buttercream and used to sandwich/ top cakes.
- Spooned over meringue nests and topped with cream.
- To sandwich Linzer cookies together.
- Straight from the jar (I have never done that).
- Over warm pikelets or crumpets
You could alternatively fill 2 small jars with this cinnamon-laced caramel apple dip. Keep one for yourself and gift the other to someone special.
More caramel recipes
Have you made this recipe? I’d love to know how you got along. Leave me a comment, rate the recipe or post your creation on Instagram, tagging me @jane_littlesugarsnaps
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📖 Recipe
Spreadable Cinnamon Caramel Apple Dip
Ingredients
- 225 g/ 1 cup Caster sugar
- 100 ml/ ⅓ cup + 2 tablespoon Apple juice
- 120 ml/ ½ cup Double (heavy) cream
- 120 g/ ½ cup Unsalted butter – cubed
- ⅛ teaspoon Sea salt flakes
- ¾ teaspoon Ground cinnamon
- Small pinch ground nutmeg (optional)
Instructions
- Begin by putting the sugar and apple juice into a small heavy based saucepan and stir it. Put the pan over a medium heat and allow the sugar to dissolve without stirring any further (swirl the pan a few times to ensure even cooking though)
- Turn up the heat slightly and let the sauce bubble until it begins to caramelise and turn mid-amber in colour (not too dark). It will take 10-15 minutes to get to this stage
- Turn the heat back down to medium. Add ¼ of the cream to the pan, stir well, then add another ¼ and stir. Pour in the remaining cream and stir again (adding the cream in small amounts reduces the amount the caramel splutters and spits)
- Add the butter in 3 or 4 batches. When all of the butter is melted allow the caramel to cook for a further 2-3 minutes stirring constantly
- Take the pan off the heat and stir in the salt, cinnamon & nutmeg (if using). Let cool for 30 minutes before decanting into a jar
- Once completely cool store in the fridge for up to 2 weeks
Cassie
Hi is this using juice from real apples? Or just shop bought apple juice?
Jane Saunders
I made mine with shop bought. Do let me know how you get along if you use freshly extracted juice.
Sanghamitra
Am just about to give this a go. And can’t wait to dip my fingers and lick straight from the pot.
Could you let me know how many gms / ounces / ml would this recipe yield ? Thank you. 🙂
Bam's Kitchen
Your site Loaded super fast! Drooling over here and pinned!
Jane Saunders
Thankyou Bobby. I think in the end it was mainly just myself affected by the site issue by the sounds of things, not my readers. I consoled myself with caramel 🙂