Caramel Dip

1. In a small pot, combine the sugar with the corn syrup and water. Bring the mixture to a simmer over medium heat. You can stir the mixture until it begins to bubble, then stop stirring entirely.

2. If you see any granules of sugar on the side of the pot, dip a pastry brush into warm water and brush them away.

3. Continue to boil the syrup until it begins to turn golden brown, 4 to 6 minutes. Remember that the mixture will continue to cook for a few moments after you remove it from the heat, so get it to almost the right color (a medium amber, just like caramel candies you buy in the store) and then remove the pot from the heat.

4. Add the butter to the pot and stir to combine. The mixture may bubble up and steam—don’t worry! Add the cream, vanilla extract and salt, and stir to combine.

5. If needed, return the pot to the stove and heat, stirring constantly, over a low flame until the mixture is even and smooth.

6. Let the dip cool until it thickens slightly, 15 to 20 minutes. Serve either warm (for a thinner dip) or at room temperature (for a thicker dip) with apple slices. Store leftovers in an airtight container in the refrigerator for up to five days (you can reheat the dip in 45 seconds in the microwave).