A scoopable salted caramel dip for dipping sweet breads, pretzels, and fruit. Best with Madagascar vanilla (rich, creamy, classic); any pure vanilla works. Makes about 1 1/2 cups (8 servings).
Salted Caramel Dip
Dessert
Sweet dips
Origin: Madagascar
Vanilla: Extract
Medium
A scoopable salted caramel dip for dipping sweet breads, pretzels, and fruit. Best with Madagascar vanilla (rich, creamy, classic); any pure vanilla works. Makes about 1 1/2 cups (8 servings).
Prep
10 min
Cook
12 min
Cool
15 min
Total
37 min
Servings
8
Diet
—
Ingredients
Adjust yield
servings
Ingredient amounts change with yield. Follow the recipe instructions for times, temperatures, and equipment.
- 1.0 cup (200.0 g)granulated sugar
- 6.0 tbsp (85.0 g)unsalted butter, cut into pieces, room temperature
- ½ cup (120.0 ml)heavy cream, room temperature
- 1.0 tspflaky sea salt
- 1.0 tsp (5.0 ml)VanillaGoods pure vanilla extract
Make it at home
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Instructions
- Heat the sugar in a heavy saucepan over medium heat, stirring with a heatproof spatula as it melts, until it's a deep amber liquid, 6 to 8 minutes.
- Add the butter (it foams up hard) and stir until melted, about 1 minute.
- Slowly pour in the cream, stirring, and boil for 1 minute. Remove from the heat and stir in the salt and vanilla.
- Cool for 15 minutes before serving warm; it thickens as it cools. Serve with brioche or challah cubes, pretzel bites, graham crackers, or sliced fruit.
Tips
- Molten sugar causes serious burns; keep children away and add the cream slowly.
- Vanilla swap: use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
- Best vanilla for this: Madagascar (rich, creamy, classic), or Mexican (spiced, warm, woodsy). Any pure vanilla works.
- Storage: Refrigerate for up to 2 weeks; rewarm gently.
Recipe FAQ
How long does it take to make salted caramel dip?
Plan on 10 minutes of prep and 12 minutes of cooking, plus 15 minutes to cool. It makes about 1 1/2 cups (8 servings).
How should I store salted caramel dip?
Refrigerate for up to 2 weeks; rewarm gently.
Can I use a different form of vanilla?
use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
Estimated · per serving
Nutrition
Per serving = 1 of 8 servings this recipe makes.
225
Calories / serving
14.0g
Fat
25.5g
Carbs
0.5g
Protein
25.5g
Sugar
Whole recipe (8 servings): ~1800 cal · 112g fat · 204g carbs · 4g protein · 204g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Per serving · 225 calories
What it takes to burn one serving
- Brisk walking 43 min·2.5 mi·~5050 steps
- Walking uphill or incline treadmill 30 min·1.5 mi·~3000 steps
- Moderate cycling 23 min·4.6 mi
- Swimming laps 32 min
- Jogging 22 min·1.8 mi·~3500 steps
- Stair climbing 21 min·~1900 steps
- Dancing 37 min
- Bodyweight circuit training 23 min
- Cleaning, errands, or playing with the dog 52 min
Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.
Made with VanillaGoods
Recipe Rating
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