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Easy Instant Pot Caramel Dip with Apples | Kitchen Cents
Rachel Koller

Instant Pot Caramel Dip

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An easy homemade Caramel Dip made right in your Instant Pot. With a hint of cinnamon and sliced apples, this is the perfect fall treat!
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients
  

  • 1/2 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1/4 tsp FRESH ground cinnamon
  • 1/2 cup salted butter melted
  • 1/2 cup corn syrup
  • 7 oz sweetened condensed milk about 1/2 cup
  • 1 tsp vanilla
  • Apple slices and/or pretzels

Equipment

Method
 

  1. In a metal bowl (*see notes), carefully mix ingredients together. Avoid splashing sugar on sides of bowl.
  2. Cover tightly with aluminum foil.
  3. Place trivet in bottom of Instant Pot or pressure cooker.
  4. Add enough water to pot to come up on sides of bowl to level of caramel mixture. (this is important, if not high enough all the sugar won't dissolve and could cause your caramel dip to be grainy).
  5. Add sling (I make mine out of aluminum foil)- this will help you remove the bowl when it's done cooking.
  6. Place sealed caramel mixture Instant Pot. Set valve to "seal."
  7. Cook on MANUAL HIGH pressure for 30-40 minutes.
  8. Allow 10-minute natural release.
  9. Remove bowl. Remove aluminum foil. Add vanilla and Stir until smooth. The mixture will look gelatin-like and clumpy until it is stirred. This is normal. Once stirred it will be smooth.
  10. Allow caramel dip to cool and thicken before serving.

Video

Notes

    1. I use a stainless steel mixing bowl with a lip. I believe it's about 3 quarts. When in place I have about a half-inch of space between the lip of the bowl and my Instant Pot bowl. If you use a bowl that is more narrow, you may need to adjust and increase cook time to ensure sugar dissolves fully.
    2. If using glass mason jars, I recommend using half-pint (8oz) or 4oz jars with lids and rings and submerging them in the water. I had fabulous results with 4oz jars!
    3. The longer you cook the caramel, the darker, thicker and less likely it will have sugar crystals (more likely it will be silky smooth).
    4. If after cooking the caramel dip, you can feel sugar granules, you can cook on HIGH pressure for an additional 10-15 minutes or microwave for 1-2 minutes. Microwaving is faster but will thicken the caramel dip.
    5. Store leftovers in fridge for up to 2 weeks. To warm, microwave in a microwave-safe container for 30-60 seconds until caramel dip is soft.

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