Introduction

Salted caramel fondue is a decadent and easy dessert that’s perfect for sharing. With a luscious, melt-in-your-mouth caramel sauce lightly seasoned with sea salt, it pairs beautifully with crisp apples, crunchy pretzels, and sweet graham crackers. No fancy equipment needed—just a small saucepan and some dippers.

A close-up image of a smooth, glossy caramel dip in a shallow white bowl, topped with scattered flakes of sea salt. Surrounding the bowl on the white marbled surface are crisp, brown pretzels and thin green apple slices, adding texture and color contrast. The caramel has a rich, golden-brown tone with a creamy, shiny surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

30 soft caramels, unwrapped (Kraft or Soft Werthers)
1/3 cup heavy cream
1/8 teaspoon sea salt
Granny Smith apples, sliced for dipping
Graham crackers, for dipping
Pretzels, for dipping

Instructions

Step 1: In a small saucepan, combine the unwrapped soft caramels and heavy cream over medium-low heat.
Step 2: Cook, stirring often, until the caramel is completely melted and smooth, about 15 minutes.
Step 3: Stir in the flaky sea salt until well incorporated.
Step 4: Serve the caramel fondue warm with sliced Granny Smith apples, graham crackers, and pretzels for dipping.

Tips & Variations

Use your own fondue fork to keep things hygienic and avoid mixing germs.
Don’t stab dippers all the way through; this keeps them intact and prevents dripping messes.
Hold the dipped item over the fondue a moment to let excess caramel drip off before eating.
Try mixing in melted chocolate chips for a rich chocolate-caramel twist.
Swap Granny Smith apples for pears or bananas for a fruity variation.

Storage

Keep the fondue warm while serving to prevent it from hardening. Leftovers can be refrigerated in an airtight container for up to 1 month. To reheat, warm gently in the microwave in 30-second intervals, stirring between. You can also freeze the fondue for up to 4 months—thaw and reheat carefully before serving.

How to Serve

A close-up view of a smooth, glossy caramel dip filling a white bowl, with small crystals of coarse salt scattered on top, adding texture and contrast to the shiny caramel's warm golden-brown surface. The bowl is placed on a white marbled surface, with parts of twisted pretzels and green apple slices placed around it, providing hints of crunchy and fresh snack options for dipping. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Do I need a special fondue pot to make this recipe?

No, a small saucepan works perfectly for melting the caramel and can be used to serve as well. Just keep the heat low and stir often to prevent burning.

Can I use other types of caramel candies?

Yes, any soft caramel candies work well. Just be sure they melt smoothly and are not filled with nuts or other ingredients that could affect the texture.

Salted Caramel Fondue Recipe

Print Recipe

★★★★★

4.9 from 83 reviews

This Salted Caramel Fondue is a luscious, easy-to-make dessert dip perfect for parties or romantic evenings. Made by melting soft caramels with heavy cream, then seasoned with flaky sea salt, it offers a perfectly sweet and salty treat. Serve warm with slices of tart Granny Smith apples, crunchy graham crackers, and salty pretzels for a variety of textures and flavors that everyone will love.

Author: Ella
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: Serves 6-8 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

Fondue

30 soft caramels, unwrapped (Kraft or Soft Werthers)
1/3 cup heavy cream
1/8 teaspoon flaky sea salt

Dippers

Granny Smith apples, sliced for dipping
Graham crackers, for dipping
Pretzels, for dipping

Instructions

Melt Caramels: In a small saucepan, combine the unwrapped soft caramels and heavy cream over medium-low heat. Stir frequently to ensure the caramels melt evenly without burning. Continue cooking and stirring for about 15 minutes until the mixture is smooth and creamy.
Add Salt: Once melted, stir in the flaky sea salt to give the caramel a perfect balance of sweet and salty flavors. Mix well to incorporate the salt evenly throughout the fondue.
Serve Warm: Transfer the caramel fondue to a serving bowl or fondue pot to keep it warm. Serve immediately with sliced Granny Smith apples, graham crackers, and pretzels for dipping. Enjoy while the caramel is warm and smooth for the best experience.

Notes

Use your own fondue fork to avoid mixing bacteria for hygiene and safety.
When dipping rigid foods like crackers, avoid stabbing all the way through to keep them intact.
Allow excess caramel to drip from your dipped item to avoid sticky messes.
Don’t rest your unused fork on the fondue pot rim to prevent cross-contamination.
If you drop your dipper into the fondue, Swiss tradition says you must kiss your neighbor or buy a round of drinks!
Store leftovers in the refrigerator for up to 1 month; reheat gently in 30-second microwave intervals, stirring often.
Fondue can be frozen for up to 4 months; thaw and reheat gently before serving.

Keywords: salted caramel fondue, caramel dip, dessert fondue, caramel sauce, fall desserts, easy dessert dip, party dessert