Friday, October 5, 2012

Caramel Apple Dip

My friend Sandi is the best homemaker and every recipe she gives me is a winner.  This is a caramel apple dip recipe that she gave me 6 years ago and I LOVE IT!  It tastes just like real, homemade caramel, but stays soft when you refrigerate it instead of getting rock hard.  Don't ignore the "Stir Constantly" directions or it will scorch and burn the bottom of your pan.

2 c. brown sugar
1 cube real butter
1 c. Karo syrup
1/8 tsp. salt

Place the above ingredients in a saucepan, bring to a slow boil, and boil 6-8 minutes, STIRRING CONSTANTLY.  Then add:

1 can sweetened condensed milk
1 tsp. vanilla 

Turn heat down a bit, return to a soft boil, and cook 8-10 more minutes until very thick and the mixture has that golden, caramel color.  STIR CONSTANTLY so that the mixture doesn't scorch.

Let cool about 10-15 minutes, then whisk in:

1 (8oz.) pkg. cream cheese
1 cup sour cream

Can serve warm or refrigerate and serve cold.  Store in an airtight container in the fridge.