My fervent search for an allergy free caramel dip began with a trip to the apple orchard where my son asked if he could have one of the freshly dipped caramel apples. Unfortunately, I couldn't find one so I decided to try making it myself.
My first goal was to make a dairy and soy free caramel that could be melted and used for dipping. That proved to be tricky since caramels need fat and protein to become the right consistency. Each failed attempt yielded caramels that were so chewy they could quite possibly break one's jaw.
So, I settled for a dip that doesn't quite firm up to be a caramel but still tastes like one. My son loved dipping his apple slices in this dip and it was probably easier to eat than a caramel apple, too!
1/2 cup packed brown sugar
2 tablespoons corn starch
1/4 cup cold water
1/3 cup dairy free half and half
2 tablespoons corn syrup
1 tablespoon oil (I use butter-flavored grapeseed oil)
1 teaspoon vanilla extract
1) In a large saucepan, combine the brown sugar, corn starch and water. Add the half and half and corn syrup. Stirring frequently, cook mixture over medium high heat until it comes to a boil. Cook for 2 minutes more. Remove from heat and add the oil and vanilla extract. Serve warm or cool (as this sauce cools, it will become thicker)
Makes about 1 cup of dip.