Salted Caramel Dip for Apples

1 cup heavy whipping cream

1 teaspoon salt (sea salt or regular)

½ cup unsalted butter, cut into pieces

½ cup light corn syrup

1 cup light brown sugar, packed

1 cup dark brown sugar, packed

¼ cup orange juice (juice from 1 orange)

1 cinnamon stick

2 teaspoons vanilla extract

¼ cup sour cream

In 2-cup measure, stir heavy cream and salt until combined. Set aside.

In large diameter heavy-duty pan, combine butter pieces, corn syrup and sugars. Add salted heavy cream. Cook over low heat, stirring slowly and constantly, until mixture is melted and completely smooth. Add the cinnamon stick and increase the heat to medium-high. Cook until mixture begins to boil, lightly brushing orange juice down sides of pan while cooking.

Reduce heat to simmer and cook 7 minutes, occasionally brushing sides of pan with orange juice. Add vanilla extract and cook 1 minute, gently stirring with wooden spoon. Mixture will slightly bubble. Carefully remove cinnamon stick.

Take off heat and carefully pour hot caramel sauce into large heatproof glass bowl or 4-cup Pyrex measure. Gently stir or whisk in sour cream until combined. Set aside for 1 hour to cool at room temperature, undisturbed. Gently stir after cooled. Allow caramel sauce to set at room temperature for at least 2 hours before serving.

Store at room temperature for 2 days or in the refrigerator, tightly covered with plastic wrap. Gently warm in microwave before serving with sliced apples.

Baker's Hint: For best results, do not use salted butter or margarine in this caramel recipe.

Makes 3½ cups

Annie Overboe