White sugar. Butter. Cream.
That’s pretty much it.
No redeeming qualities whatsoever … except maybe that it tastes awesome ; )
I really like apples dipped in caramel. But all that sugar, butter, and cream.
A Healthier Alternative to Caramel Apple Dip
So here’s a dip that isn’t quite the real deal but tastes wonderful nonetheless. And it can definitely satisfy a caramel apple dip craving any day.
Instead of white sugar, I use raw sugar or evaporated cane juice. These sweeteners are a little less refined than white sugar. Instead of cream, I use rice milk (or another non-dairy milk) – less fattening and better for you overall. Omitting the butter altogether means there are no refined fats in this recipe, and the total fat content is lower. I use almond butter for creaminess, and this adds some fiber to the dip as well.
- Place milk and almond butter into blender and blend on high speed until very smooth.
- Pour this mixture into a heavy-bottomed 2- or 3-quart pan, and stir in sugar.
- Bring to a full, rolling boil, stirring often. I use my heat-proof spatula to stir because it really helps prevent scorching.
- Reduce heat slightly and, stirring almost constantly, cook at a boil for 3 to 4 minutes if using coconut milk or 9 to 10 minutes if using other non-dairy milk. (Begin timing when the mixture comes to a full boil.)
The caramel should begin to take on a somewhat different texture as it nears the end of the cooking time. It will be slightly thicker and a little "stretchy". Again, the mixture will only be a little bit thicker; it will still be very thin and will thicken a lot as it cools.
The longer the cooking time the thicker the dip will be.
- Remove from heat and stir in remaining ingredients.
- Allow to cool on counter top. It will take a couple of hours to completely cool and thicken.
2. The molasses is optional, but it makes this dip taste super scrumptious!