One flavor that I absolutely love this time of year is caramel. I mean, I love caramel all year long, but it’s especially good when paired with crispy, slightly sour apples. And with apple picking season starting up, I just had to make some homemade caramel. The flavor compared to most store-bought caramels I’ve tried truly is WAY better.
The caramel dipping sauce is made on the stovetop and can be kept warm in a fondue pot for hours of easy dipping fun. 🙂 I actually tried quite a few times to see if I could get a method down to make the sauce in my electric fondue pot instead of the stovetop, but it just didn’t work as well. Caramel is a bit temperamental because different variations of heat can cause sugar to do all sorts of things…too much and you can end up with solid candy caramels instead of a dip-able sauce. So you need a bit more control than an electric fondue pot really allows for, or at least that has been my experience.
Salted Caramel Fondue, makes about 2 1/2 cups of sauce.
1 cup sugar
2 tablespoons water
3 tablespoons butter
1 cup heavy whipping cream
1 teaspoon salt* (plus more for serving)
*I love all kinds of salt, but one of my very favorites that I recommend for this sauce is Maldon sea salt. It’s flaky and great for topping desserts in general, but it also has a wonderful, ocean-y taste. I don’t know another way to really describe it. It’s awesome and a small box will last you a long time provided you protect it from excessive moisture. But you can use any sea salt for this if you don’t have Maldon salt.
In a medium-sized pot with a heatproof spatula, heat the sugar and water over medium heat. The sugar will release more moisture and begin to boil. It may also clump some as it begins its transformation process, so don’t fret if it does.
Increase the heat a little and the sugar will begin to breakdown into a liquid and turn a dark amber color. Don’t allow it to burn (you’ll be able to smell it if it does), but I do like to let my caramel get to almost burning before removing it from the heat. I like the rich flavor it adds, but that’s just me. This takes a bit of practice. So if it’s your first time making caramel, just take care not to burn it and you’ll be OK.
Once it’s amber and you’ve removed it from the heat, stir in the butter. Be careful as you add it to the pot because it will probably sputter at you, and you don’t want to get hot sugar on your hands or arms because it will burn and stick, unlike hot water which would just roll off. So take care!
Once the butter has melted, slowly drizzle in the cream. Again, be careful. You may need to return the caramel to low heat if it seems to seize up at all. Slowly drizzle and whisk or stir and it should all come together. Then stir in your salt.
There’s that nice, almost-burnt amber color. 🙂
Now you can keep your sauce warm in your fondue pot and serve it with a little more sea salt sprinkled over the top.
Serve with plenty of apples, other fruit, cookies, or even tiny maple Eggo waffles. Why not? Enjoy! xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.
Can I ask where one might find this small of a waffle iron?? Those are just too cute!!
They’re mini Eggo waffles 🙂
Love caramel more than anything! The best fondue ever!
I adore salted caramel! I’ve never prepared it myself because it seems so difficult to get right!
But shortbread dip into that sauce must be heaven!
Yum! Those mini waffles are so cute!
Ooooh em gee this looks delicious!
This looks delicious! Does this sauce harden completely if it cooled? Or could it be packaged in small mason jars to use later?
These just look absolutely adorable and tasty, too!
xoxoBella | http://xoxobella.com
Oh man, this looks dangerous! Those waffles are so precious though!
Wondering if there is a vegan alternative to the whipping cream? Would almond/coconut milk work, or does it have to have the thicker consistency like whipping cream?
Oh this is such a ridiculously good idea! I’m putting this on my Autumn bucket list! 🙂 <3
such a beautiful combination, will need to try within the season.
Homemade caramel is so so delicious. I love the addition of flaky salt in it as well. There is nothing better than salted caramel!
Monica – Mocha and Moccasins
That just looks heavenly! I want to try it right now!
yummy NEW POST : LESS IS MORE
I’m going to the store now so that I can fix this yummy treat tonight. We celebrate pumpkin all season but my heart screams for caramel. Thanks for the recipe!!!!!
Thanks for sharing the recipe. That looks so yummy. i’m going to have to invest in a fondue pot.
I have to test this one. Hope that you will not disappoint me. Grrr… I’m hungry.
Xx, Clem ♥ thepopblog
Maldon Salt Flakes are amazing. I#M happy that I found a store here in Germany where I can buy them.
I love this more than I love anything else.
Oh gosh. This is a great idea! Love it
Ha, mini waffles! Such a cute idea to use with caramel fondue. My daughter eats those for breakfast a lot, whole wheat and low sugar:)