Taffy Apple Dip — 1985

In the 1980s, I listened to a radio show broadcast from Salt Lake City called The Gabby Gourmet. Fredric Wix, the Gabby Gourmet, a retired marine who loved cooking, helped pioneer the concept of gourmet cooking at home. Fred moved from radio to television when he was invited to host a cooking spot on KUTV’s midday news broadcast. Highly successful in both mediums, The Gabby Gourmet went on to publish a cookbook that is now out of print and highly collectible; however, some of his cooking videos are available for viewing on YouTube.

Mr. Wix shared the recipe for Taffy Apple Dip one day when I happened to be tuned in. I quickly wrote it down, and I have been serving it ever since, especially in the fall when the apples are ripe and fresh and crispy. Adults, as well as, children enjoy this dip, and it is much easier to make and eat than caramel apples. I serve the dip either at room temperature or a bit warmer, but it must be stored in the refrigerator. To jazz things up, a sprinkling of salt flakes over the caramel creates a delightfully sweet and salty contrast. Enjoy!

Taffy Apple Dip

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients

  • 1/2 cup (1 stick) butter
  • 1/2 cup light corn syrup
  • 3/4 cup brown sugar
  • Dash of kosher salt
  • 1 (14 oz) can sweetened-condensed milk

Directions

  1. Spray the inside of a 1.5 quart saucepan with cooking spray, add butter and melt over medium heat.
  2. Stir in corn syrup, brown sugar and kosher salt; bring to a simmer. Simmer gently for 2–3 minutes, stirring from time to time, until the brown sugar is completely dissolved.
  3. Remove pan from heat and blend in sweetened-condensed milk; set aside to cool.
  4. Serve with apple slices.
  5. Store leftovers in the refrigerator.

Serving Option: For a salted caramel dip, sprinkle a few flakes of coarse salt over dip before serving.

Recipe Compliments of Cookbooklady.com and The Gabby Gourmet

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