It’s officially apple season in my kitchen — you know the smell: crisp orchard air, a little tartness that makes your teeth tingle, and the urge to smother everything in sticky caramel. I made this two-ingredient apple caramel sauce the first chilly October I wanted caramel apples without skewers or the drama of molten sugar. It came out saucy, sweet, and perfect for dunking apples, drizzling on ice cream, or spooning over pancakes. This recipe keeps things stupidly simple: just apples and a jar or can of ready-made caramel (or sweetened condensed milk you turn into dulce de leche). Cozy, fast, and dangerously spreadable — let’s make something warm and sticky.
Quick Facts
- Yield: Serves 6 as a topping
- Prep Time: 10 minutes
- Cook Time: 20 minutes (plus 1–1.5 hours if you make dulce de leche from sweetened condensed milk)
- Total Time: 30 minutes (or up to 2 hours if making dulce de leche)
Why This Recipe is Awesome
This sauce tastes like a caramel apple in a spoon — sweet, slightly tangy apple chunks bathing in silky caramel. It’s ridiculously easy: no candy thermometer, no sugar burn, and only two ingredients. The texture hits a lovely balance — soft, slightly saucy apples and a glossy, pourable caramel. It’s so easy even your oven can’t mess it up. Serve it warm for drippy decadence or cool it to spread on toast.
Ingredients
For the Main Dish:
- 2 medium apples (about 2 cups chopped; I like Gala or Honeycrisp for sweetness and texture)
- 14 oz dulce de leche (store-bought jar) OR one 14 oz can sweetened condensed milk to convert into dulce de leche
- Note: The recipe title promises two ingredients — any optional spices or salt appear later in Variations & Tips.
For the Sauce / Garnish (if applicable):
- None — this is gloriously two-ingredient. See Variations if you want to jazz it up.
How I Make It
Step 1:
If you’re using a can of sweetened condensed milk, make dulce de leche first: pour the condensed milk into a heatproof jar or shallow baking dish and seal or cover tightly with foil. Place the jar/dish in a larger roasting pan and pour hot water into the pan until it reaches halfway up the sides. Bake at 425°F for 1–1.5 hours until the milk turns a deep golden caramel. Check every 20–30 minutes and top off water if needed. Let cool slightly before using. If you use store-bought dulce de leche, skip this and move straight to Step 2.
Step 2:
Peel (optional), core, and chop the apples into roughly 1/2-inch pieces. Heat a medium skillet over medium heat until it hums. Add the apples and cook, stirring occasionally, for about 6–8 minutes. They should soften and start to smell fruity and warm — listen for a gentle sizzle, and watch the edges go glossy.
Step 3:
Turn the heat to low and spoon in the dulce de leche. Use about the whole jar/can for a thick, luxurious sauce. Stir the apples and caramel together until the caramel melts into a smooth sauce and coats the apple pieces, about 3–5 minutes. If the mix seems too thick, add a tablespoon of water or apple cider (optional — still technically a third ingredient, so skip if sticking strictly to two).
Step 4:
Simmer gently for another 2–3 minutes so flavors marry. You want soft but intact apple pieces and a glossy, pourable caramel. Give it a quick taste — the caramel brings deep sweetness while the apples add a bright lift. If the apples need a little more cooking, keep them on low and stir every 30 seconds until they reach your desired tenderness.
Step 5:
Take the skillet off the heat. Serve warm for drips and stretch — spoon the sauce over vanilla ice cream, pancakes, yogurt, or use as a dip for apple slices. Let any leftovers cool and store in an airtight container in the fridge; it will thicken a bit when cold, so warm it gently before serving.
Pro Tips
- Use firmer apples (Honeycrisp, Gala, Fuji) if you want chunks that hold up; use softer apples (McIntosh) for a spoonable compote texture.
- Make dulce de leche in advance — it lasts in the fridge for weeks and solves last-minute sauce emergencies.
- If your dulce de leche comes too dark or grainy, whisk it vigorously over low heat to smooth it out before adding apples.
- Warm the sauce in a small saucepan or microwave in 20-second bursts, stirring in between, to avoid scorching.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and cook time.
- Overmixing: Leads to mushy apple pieces. Stir gently until combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your apples space so they brown and soften evenly.
Alternatives & Substitutions
- Swap dulce de leche for store-bought caramel sauce — flavor stays similar, texture may be runnier.
- Use pear instead of apple for a softer, floral variation; pears cook faster and turn silky.
- Dairy-free option: try a vegan caramel or date-based caramel — texture may differ but still delicious.
- Want less sweetness? Mix in a splash of lemon juice or a pinch of flaky salt when serving (adds complexity but becomes a third ingredient).
Variations & Tips
- Add a pinch of cinnamon for classic fall vibes (technically an extra ingredient, but wow does it sing).
- Stir in chopped toasted nuts at the end for crunch and contrast.
- Make it boozy: a tablespoon of bourbon folded in off the heat gives grown-up warmth.
- Turn it into a breakfast swirl: stir into plain yogurt and top with granola.
- Use frozen apples if fresh aren’t available — thaw and drain excess liquid first to avoid watering down the caramel.
- Create a “dip platter” with sliced apples, pretzels, and chunks of pound cake for parties.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the sauce up to 3 days ahead. Refrigerate in an airtight container. Reheat gently on the stove over low heat or in the microwave in short bursts.
- Can I double the recipe?
- Sure thing. Use a larger skillet and cook apples in batches if needed so they brown evenly. If making dulce de leche from canned condensed milk, double the jars/dishes and allow a little more oven time.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for soft apple pieces with slightly golden edges and a glossy, pourable caramel coating. The whole pan should smell warmly sweet and fruity.
- What if I don’t have ingredient X?
- If you don’t have dulce de leche, use a jar of caramel sauce or make caramel quickly by reducing sweetened condensed milk in the oven (see Step 1). If you’re out of a certain apple variety, pick whatever’s fresh — cooking changes texture more than flavor.
How I Like to Serve It
I love this sauce warm over a scoop of vanilla ice cream for a weeknight treat, or spooned onto pancakes for a cozy weekend brunch. For parties, I pour it into a small bowl and surround it with sliced apples, pretzels, and pound cake cubes — everyone snares seconds. It also pairs beautifully with strong coffee or a lightly spiced cider when the weather turns cool.
Notes
- Storage: Keep in an airtight container in the fridge for up to 5 days. Reheat gently to return to pourable consistency.
- If you make dulce de leche from condensed milk, always use the oven/water-bath method rather than boiling a sealed can to avoid pressure risks.
Final Thoughts
Closing: Go make this — it’s fast, cozy, and outrageously good. Now go impress someone — or just yourself — with your homemade caramel-apple goodness!