Sunday, January 3, 2010

Caramel Dip - Easy To Make

Caramel Dipping Sauce



This time of year my husband loves to have applies and caramel dip. I admit it is awesome, but I don't necessarily like the price. I found the dip for 2/$5 over the holidays at both Krogers and Meijers for 16 oz containers. Marzetti doesn't put coupons out for the dip that often so while you can get it for around $1.50 to $2 at the holidays, what about the rest of the year. So I dug out the old cookbooks and presto, found a caramel candy recipe. Now the one thing I know about making caramel candy is that the longer you stir it, the thicker it gets and it stays thicker, which what makes it the candy versus the dipping sauce. So the brain said, cook less, stay softer and presto....you have caramel dip. So I tried it and sure enough it worked. No more buying caramel dip. Another item I can cross of my list.



Here's the recipe....I have put the cost per item (based on what I spent previously)



1/2 cup butter (don't use magarin in this - only butter will do) - $.37

1-1/2 cups brown sugar (you can use light or dark depending on the color you want) - $.36

3/4 cup light corn syrup (any brand will do) - $.60

1 can sweetened condensed milk - $1.25

1 tsp vanilla (.04)

1/4 tsp cinnamon (.04)



1. Get all of your ingredients ready in the beginning - no trying to measure while you have this one cooking (you could burn this easily)



2. Melt the butter in a 2-quart saucepan over low heat (very low to not burn the butter)



3. Once the butter is melted add the sugar, corn syrup and condensed milk



4. Raise the temperature to about medium low and start stirring.



5. Stir the mixture until is comes to a boil. You won't have a rolling boil like water, but you want to get it to the stage that if you stop stirring for a second or two, you get a bubble pop boil. (sort of like spaghetti sauce). Once it gets to that boil (3-4 minutes), turn it off and remove from the heat.



6. Stir in the vanilla and cinnamon and you are done.



Remember, if you continue to cook this dip (which you would do to make caramel candy), it will get thicker and thicker and you don't want that......all you want is for the sugar to be completely dissolved and brought to a boil.



7. Let the dip cool completely, then you can pour into a tupperware or glad container and put a lid on it and put it in the fridge. Once it cools in the refrigerator it will be very thick. (you would have to scoop it out with a spoon). However, if you take it out and let it come to room temperature, it softens back up to dip stage.



8. Cost - if you total up the costs above it comes to $2.06. I know you're probably thinking well that's not much cheaper than the store. Here's the kicker.....it makes twice as much. So to get it in the store you would pay $2.50 for one package at a minimum. Right about now it's going for $3+ a container so 32 ounces would cost you around $6. This stuff lasts in the refrigerator for a ridiculously long time as long if you put it in a good sealing container. It's a great little snack for the kiddies and adults alike.









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