Combine all the ingredients on the stovetop and heat on medium heat, stirring constantly.

If you are going to use turbinado sugar (turbinado sugar is raw sugar) you will want to grind it up before you add it, otherwise, it will be slightly gritty. As long as you get it up to temperature though this shouldn't be an issue.

Cook the mixture until it starts to boil, keep stirring constantly and let it boil for 2 minutes before you remove from heat.

Make sure it gets up to about 200 degrees during the boiling time. You will need a Candy Thermometer to keep track of the temperature. Getting the caramel sauce up to the correct temp will help it get nice and thick and make a good topping.

Let it cool slightly before you serve. This amount makes about enough dip for 2 or 3 apples.