Occasionally I run across an idea that makes me think why didn’t I think of that? That’s what happened when I first stumbled upon Sarah Britton’s recipe for raw salted caramel dip over on My New Roots. It’s rich, delicious, and much healthier than real salted caramel. And it’s the perfect accompaniment to all those apples that are ripening on trees right about now, though you can use it for all sorts of things. Personally, I like it in my morning bowl of oatmeal, but you can also use it as a spread over toast, or even as a frosting on cake. [Read more: http://www.myownlabels.com/blog/raw-salted-caramel-dip/]

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