This is one of my favorite caramel dips of all time. It is really simple, easy, and comes together in about five minutes. I haven’t met anyone who didn’t like it. This caramel is not too thick and not too thin. If dipping apples is not your thing, try it as a caramel sauce over ice cream, brownies, or with other foods like pretzels.
You’ll notice in the recipe that it calls for margarine instead of butter. This is very uncharacteristic of me. And there is an explanation for it. For whatever reason, when using butter, it separates as the sauce melts. I believe it’s because butter melts at a different temperature than the caramel, and so it has a hard time staying together. The margarine does not have this problem. It melts perfectly fine and smooth.
However, if you never, ever buy margarine, like me, you can still use butter! Just melt everything together, see how it all separates, and then add one Tablespoon of the hottest tap water you can get. When you add the water, you should be quickly and vigorously stirring it in with a whisk. Like magic, it all comes together and smooths out. I don’t understand why or how, but I know it works!
- 1 stick margarine
- 28 caramels, unwrapped
- 1 can sweetened condensed milk
- Melt the margarine and caramels in a heavy stockpot over medium-low heat.
- When melted and smooth, whisk in the sweetened condensed milk until well combined.
- Serve warm or cold. Store in the refrigerator.