Make the Caramel Prune Sauce: 

1. In a small saucepan over medium heat, add the chopped prunes and 1/2 cup water. Simmer until the water has completely reduced and the prunes are soft, about 5-7 minutes. Let cool slightly, then place in a blender or food processor to create a spoonable prune sauce, adding more water by the tablespoon as you process the sauce if needed. You want the prunes to be as well-pureed and smooth as you can get them. Set aside. 
2. Add the sugar and remaining ¼ cup water to the pot and give it a quick stir so that everything is combined and the sugar is in a flat layer. Try to not have sugar on the sides of the pot!*
3. Turn the heat on to medium and cook, unstirred, until the sugar is fully dissolved.  The sugar and water mixture will go from cloudy to clear and then start to bubble. Keep cooking, swirling the pot on the burner occasionally, until the color is amber or golden, like honey. This has taken me between 10-15 minutes, but it might take less time or more depending on your stove or pot! Keep an eye on this as it could burn in a matter of seconds. 
4. Teri Tip: Don’t step away from the stove! Caramel can go from golden to burnt in a heartbeat.
5. Whisk in 1 tablespoon of butter until completely melted. Continue adding the butter, one tablespoon at a time, whisking to incorporate.  The caramel will start to bubble but this is normal! Keep whisking!
6. Remove the pot from the heat and whisk in the heavy cream until fully incorporated. Whisk in the vanilla and salt.  Set aside and let cool then transfer to a jar.  
7. Teri Tip: If you notice any chunky bits or crystalized sugar, don’t fret! Put it back on the burner on low heat and whisk, whisk, whisk! The sugar should fully dissolve, leaving you with a smooth sauce. And if after that there’s a stubborn piece that just won’t break down? It’s okay! You can pass the sauce through a fine-mesh strainer before transferring to a jar or just take it out.
8. Add ½ cup of the caramel to the prune sauce in a blender or food processor and blend until silky. Add a tablespoon or two of water, if needed for desired consistency, and continue blending until everything is incorporated and fully combined. Store in an airtight container and in the fridge 
9. This rich and cozy caramel sauce is so versatile. Spread it on toast, swirl it into Greek yogurt, drizzle over an iced latte, spoon onto an apple crumble, or my favorite, turn it into a fruit dip.

*Skip steps 2-7 if you are using store bought caramel sauce!*

Make the Fruit Dip:

1. To a large bowl with a hand mixer or food processor, add the cream cheese and the caramel prune sauce,  and mix until smooth and creamy. Enjoy immediately or store in the fridge in an airtight jar. 
2. Make Layered Fruit Dip: Spoon the dip into a wide, shallow bowl and smooth out into an even, flat layer. Top with pretzels and drizzle with leftover caramel. Serve with apple slices and more pretzels!