Cinnamon Salted Caramel Dip (5 Ingredients)

This cinnamon salted caramel dip is homemade caramel sauce with a warm hit of cinnamon and a finish of flaky salt. You need five pantry ingredients and about 20 minutes. Let it cool slightly and it turns thick enough to scoop with an apple slice. Serve it warm and it pours like a sauce over ice cream, pancakes and cake.

Quick answer: Cinnamon salted caramel dip is made by melting granulated sugar into an amber caramel, then stirring in salted butter, warm heavy cream, ground cinnamon and kosher salt. It thickens as it cools into a dippable consistency.

Why you’ll love this salted caramel dip

• Two recipes in one. Thick and cool, it’s a salted caramel apple dip. Warm, it’s a pourable cinnamon caramel sauce.
• Five ingredients, no corn syrup. Sugar, butter, cream, cinnamon and salt are all it takes.
• Sweet and salty, not just sweet. The salt keeps it from tasting cloying, and the cinnamon makes it taste like fall.
• Keeps for weeks. Unlike a cream cheese dip, cooked caramel lasts in the fridge, so you can make a jar ahead.

Ingredients Needed

• Granulated sugar: Melts and browns into the caramel base. White sugar gives you the cleanest color to judge doneness.
• Salted butter: Adds richness and the first layer of salt. If you only have unsalted, add an extra pinch of salt at the end.
• Heavy cream, warmed: Turns the caramel into a smooth sauce. Warm cream bubbles up less and won’t seize the sugar.
• Ground cinnamon: Added off the boil so it stays warm and aromatic instead of tasting toasted.
• Kosher salt: Balances the sweetness and makes this a true salted caramel dip.
• Flaky sea salt: For the top, so you get a little crunch with each dip.

Equipment

• Medium heavy-bottomed saucepan
• Heat-resistant silicone spatula or wooden spoon
• Small saucepan or microwave-safe cup to warm the cream
• Heatproof jar or bowl for serving

How to make cinnamon salted caramel dip

Step 1: Warm the cream. Heat the heavy cream until steaming, then set it aside. Cold cream hitting hot sugar spatters and can make the caramel seize.

Step 2: Melt the sugar. Add the sugar to a medium saucepan over medium heat. Stir as it melts. It will clump first, then the clumps melt into a smooth amber liquid. Watch it closely at this stage, since it goes from amber to burnt in under a minute.

Step 3: Add the butter. Once the caramel is deep amber, add the salted butter. It will foam hard, so stand back. Stir until fully melted.

Step 4: Stream in the cream. Pour the warm cream in slowly while stirring. It will bubble up again. Keep stirring until smooth.

Step 5: Simmer. Let it bubble gently for 2 to 3 minutes for a pourable sauce, or 4 to 5 minutes for a thicker dip.

Step 6: Season. Take the pan off the heat and stir in the cinnamon and kosher salt.

Step 7: Cool and serve. Pour into a heatproof jar or bowl and let it cool for 20 to 30 minutes. Sprinkle with flaky salt just before serving.

Dip or drizzle: getting the thickness right

The same caramel works both ways. The difference is simmer time and serving temperature.

Use	Simmer after adding cream	Serve at
Pourable sauce for ice cream or pancakes	2 to 3 minutes	Warm
Thick dip for apples	4 to 5 minutes	Room temperature
Drizzle for gift jars or cakes	2 to 3 minutes	Warm, then cool in the jar

Caramel always looks thinner in the pan than it will be once cool. If it gets too thick in the fridge, warm it for 10 to 15 seconds in the microwave and stir.

What to dip in salted caramel dip

• Apple slices. Tart Granny Smith and Honeycrisp balance the sweetness best. Toss slices in a little lemon juice to keep them from browning.
• Churro chips. My Air Fryer Churro Chips are crisp, cinnamon-sugared and made for this dip.
• Apple fries. Dunk Air Fryer Apple Fries straight from the basket.
• Apple chips. Air Fryer Cinnamon Apple Chips double down on the cinnamon.
• Churros. Warm Air Fryer Churros and a bowl of caramel make an easy party dessert.
• Pretzels, pear slices, graham crackers and marshmallows round out a dessert board.

Want a creamy, cream cheese style dip instead? My Toffee Apple Dip is whipped cream cheese and brown sugar loaded with Heath toffee bits, and it’s the one to make for a no-cook caramel apple dip.

Tips for smooth caramel

Butter separating? Whisk in a tablespoon of warm cream off the heat to bring it back together.m sliced apples to churro chips, this will soon become your family’s favorite dip!

Have everything measured first. Caramel moves fast once the sugar melts.

Use a light-colored pan. It’s much easier to see the color change than in a dark nonstick pan.

Grainy caramel? Sugar crystals formed. Add a tablespoon of water, return to low heat and stir until smooth.

Burnt smell or very dark color? Start over. Burnt sugar tastes bitter, and no amount of cream fixes it.

Variations

• Brown butter caramel: Brown the butter in a separate pan before adding it.
• Apple cider caramel: Swap 2 tablespoons of the cream for reduced apple cider.
• Spiced caramel: Add a pinch of nutmeg or apple pie spice with the cinnamon.
• Bourbon caramel: Stir in 1 tablespoon of bourbon with the cinnamon.

Ways to use leftover cinnamon caramel sauce

• Drizzle over Air Fryer Upside Down Caramel Apple Cake for extra caramel on top.
• Brush over Air Fryer Caramel Apple Hand Pies right out of the basket.
• Use it as the drizzle for Chocolate Turtle Caramel Apple Pops.
• Drizzle it down the glass for a Caramel Apple Cider Slush.
• Spoon it over vanilla ice cream, waffles, pancakes or coffee.

Storage and reheating

• Refrigerator: Store in an airtight jar for up to 2 weeks. It firms up when cold.
• Freezer: Freeze for up to 3 months, leaving room at the top of the jar. Thaw overnight in the fridge.
• Reheat: Microwave in 15-second bursts, stirring between each, or warm gently in a saucepan over low heat.
• Make ahead: Make it up to a week before a party and bring it to room temperature for dipping.

FAQ

Is this the same as caramel apple dip? It works as one. Classic caramel apple dip is often a cream cheese and brown sugar dip. This is a cooked caramel sauce that thickens enough to dip, with more true caramel flavor.

How long does homemade salted caramel dip last? Up to 2 weeks in an airtight jar in the fridge, or 3 months in the freezer.

Can I make it without heavy cream? Half-and-half works but gives a thinner sauce. Full-fat coconut cream works for a dairy-free version with vegan butter.

Why did my caramel get hard? It simmered too long or got too cold. Warm it gently and stir in a tablespoon of cream.

Can I use a candy thermometer? Yes. The sugar is ready at about 340 to 350°F, when it’s deep amber.