Caramel Apple Dip: One Ingredient

This is seriously the easiest homemade caramel apple dip you’ll ever make.

Ingredient – a can of sweetened condensed milk.

Peel the label off the can of milk.

Put the can in a saucepan and cover with water. In the picture below, I stood the can on end, but later I put it on its side so it could roll a little with the bubbles and not make noise.

Bring the water to a boil on high heat. Reduce heat, cover, and simmer for 3-4 hours, adding water if needed to make sure the can is submerged. (3 hours for lighter caramel, 4 hours for darker caramel.)

When the time is up, turn off the heat and let the can cool in the water.

When it is cool, open the can. Here’s where you can see that I turned the can on its side. (This was simmered 4 hours.)

Scoop the caramelized milk into a bowl and stir it a little to make it creamy.

Serve as a dip with apple slices.

Refrigerate after opening. It stores well in the refrigerator and stays soft even when chilled.

I haven’t tested it yet, but I wouldn’t be surprised if you could caramelize the milk in the can, then store it unopened on a shelf until needed.

This recipe was given to me word-of-mouth 16 years ago by a friend of my husband. We were served this delicious apple dip and the lady told me how she made it.

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