Speaking of apples, it is full on apple season now here, and it is glorious! I love apples and I’m always looking for more ways to use them. And what is a more classic way to enjoy apples than to dip them in caramel?
But before we go any further, I need you to know that this is NOT caramel. It has notes of caramel and it’s a lovely sauce to dip fruit in, but if you’re a caramel snob, this probably won’t do it for you.
I hope I didn’t lose you because this sauce is really lovely as its own thing. The biggest benefit is that it takes about 5 minutes to blend together with no heat, no stirring sugar constantly, now worrying about whether it will crystallize. So there are definitely some benefits. I never mastered soft caramel sauce (I can do the soft candies though, and they’re amazing), so this makes a great substitute.
How to Use this Sauce
Obviously, dipping apples in it is my primary usage of this sauce. But it’s really delicious over sliced bananas. And I just realized that it would so incredibly delicious in oatmeal! I think I’ll try that tomorrow.
I used soy milk, which has a similar consistency to cow’s milk. If you use coconut or almond milk, it’s going to be thinner, so you might need less.
What are you using this delicious sauce on? Let me know in the comments below!
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Date “Caramel” Sauce
Equipment
- blender
Ingredients
- 268 grams dried and pitted medjool dates about 16
- 224 grams unsweetened milk about 1 cup
- 7 grams vanilla extract
- 1.5 grams salt about 1/2 tsp
Instructions
- Put all the ingredients in a blender and blend until desired smoothness. Add more milk if needed.
