Caramel Dip Dairy-Free

CARAMEL RECIPE REVIEW

"You should not post this recipe. It is addictive. I make it and it’s so darn good. Works perfect for caramel cups and several recipes I converted to dairy free."

I know dairy-free caramel sounds too good to be true.

As a milk allergy family, I didn't think we'd ever get to enjoy caramel treats. 

But then we found the perfect recipe, and we've been using it for years!

If you've stopped by this post before, you may remember our caramel covered apples using this recipe. 

But I have a confession. 

I never made covered caramel apples again.

And I also never made the candy caramels with our old favorite recipe. 

The truth? 

We just love caramel dip!

It's easy for mom, no cutting and wrapping candies and dealing with finicky caramel temperatures. 

It's easy for kids. No frustration of wobbly apples on a stick and losing apples on the ground.

So yes, after 14 years...

I've come to terms with the fact that dairy-free caramel dip is all we need in our life. 

With just 5 basic ingredients...

and a candy thermometer...

this dairy-free vegan caramel dip is the bomb!

And my family always fights for the last drop. 

WHAT MILK FOR DAIRY-FREE CARAMEL

I've made this recipe with soy, almond, and coconut milk. 

All are thick dairy-free milks that work great. 

I think pea, hemp, flax, and oat should work just as well. 

I'm just not sure about rice milk, because it's quite thin. 

Tons of options, though! 

Hope you find one that works for you. 

And hey, if you can do dairy milk...go for it!

When I first made this caramel dip years ago, soy was our only option.

Loved it. 

See our dairy-free caramel recipe below.

And be sure to see our quick video in this post!

 

PIN IT FOR LATER!

 

I actually bought a candy thermometer (affiliate link) just for this recipe years ago,

and it was worth it.

My family looks forward to homemade caramel every fall.

What to eat with caramel dip, besides eating it plain off a spoon? 

Use dairy-free caramel in homemade lattes.

Use it as a topping on dairy-free ice cream.

And of course, use it for dipping delicious crunchy apples!

WHAT TEMPERATURE FOR CARAMEL DIP

This recipe will require a candy thermometer because caramel hardness varies depending on the exact temperature you heat it to. 

For caramel dip, you want the temp to hit 230 degrees. No more, no less. 

If you go less, it won't be thick enough. 

If you go longer, you'll end up with hard caramel. 

Pay close attention to the rising temperature as you boil and stir. 

It takes awhile to get close to 230 but as you approach, it can quickly jump to 240 or above...

meaning you'll end up with harder caramels. 

Caramel dip isn't hard to make, but it does need your full attention. 

WHAT IF THE CARAMEL GETS TOO HARD?

To keep the caramel consistency right at dipping texture...

be sure to take it off the heat right when it hits 230 degrees when cooking it.

However, if your temp went slightly over, the caramel will cool as soft and chewy. 

Just microwave it for 10-30 seconds for dipping. 

Note, even if you remove the caramel at 230 degrees, it naturally hardens in the refrigerator. 

Again, a quick 10 seconds in the microwave will soften it up. 

If my caramel cooking gets into the 240 mark, it will cool at as a hard caramel.

My kids don't complain if this happens, they like caramel candy!

I don't let a mistake go to waste.

So I simply pour the warm caramel into a pan lined with wax and let it set into caramel candy. 

Or use one of your non-stick USA pans, no wax paper needed!

Then I remove the caramel when hardened and cut it into candy size pieces with a sharp chef knife. 

Individually wrap the caramels in wax paper cut into squares. 

But since caramel DIP is our focus in this post, below is our favorite caramel dip recipe.

Remember, 230 degrees. No more. No less. 

DAIRY-FREE CARAMEL DIP RECIPE

Serves 4

Quick caramel video in this post. 

INGREDIENTS

1 cup granulated sugar
½ cup dairy-free butter
1 cup dairy-free milk
½ cup light corn syrup
1 teaspoon vanilla extract

DIRECTIONS

Place butter, sugar, milk and corn syrup in a large pot (3 quart minimum).

Secure your candy thermometer into the pot.

Heat on the stove at medium to high heat, stirring constantly.

Bring to a rolling boil and continue stirring constantly.

Continue stirring the boiling mixture for several minutes until it reaches 230 degrees.

If the temperature stops slowly rising, turn the heat up slowly while continuing to stir.

Once the mixture reaches 230 degrees, take it off the heat.

Add the vanilla extract.

Let caramel cool for 15 minutes.

Transfer the caramel, using a heat pad, to a glass storage container.

Enjoy this vegan caramel dip with apples, in coffee, on dairy-free ice cream, and more!

Store the caramel in an airtight container in the refrigerator.

It will set even more in the refrigerator and can be softened at room temperature or in the microwave for a few seconds.

See our no corn syrup, no candy thermometer caramel recipe here. 

Hope you enjoy this dairy-free caramel dip as much as we do!

Pin this caramel recipe for later.

DAIRY-FREE FALL RECIPES

See more favorite fall recipes below:

• apple bread
• apple cider donuts
• pumpkin bars
• pumpkin pancakes
• pumpkin chocolate chip muffins
• pumpkin dump cake

This was originally posted in October 2008.