Fruit Dip - 3 Ways

Enjoy these dips with your favorite fruits! Each one is rich in its own way but all are super decadent. I think it's safe to say there's something for everyone here from chocolate enthusiasts to caramel apple lovers alike!

Watch me make fruit dip-3 ways here, or continue below!

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So let's talk a little more about each one in detail:

About the chocolate dip

If you have an electric mixer handy, it is definitely a time saver. Also, allowing 5 minutes for the mascarpone cheese to reach room temperature will make the blending process even more smooth. When melting your chocolate, whether it's in a double boiler or in the microwave, be sure to let it cool away from heat for about 2-3 minutes. If the chocolate is scalding hot it will simply melt the mascarpone and you will be left with a runny mess.

After mixing, if the consistency is too thick you can thin it out with a variety of thinners including heavy cream, simple syrup, coconut milk and even a bit of water would do the trick. If you like it a bit more sweet you can add some confectioner's sugar...just know that doing so may make it a bit thicker. The level of sweetness here will depend on the type of chocolate used as well.

A couple things about the marshmallow

This dip is another one that depends largely on your individual taste preference. If you prefer a more rich dip, opt for more marshmallow...taste as you go!

Specific instructions for caramel

The caramel dip does need the exact measurements. QUICK DISCLAIMER: Caramel burns VERY easily. If making it for the first time, start out on the lowest heat possible and stir often. In the beginning, you will see the sugar begin to liquify; this is when you should start to stir. The procedure for making caramel is as follows....wait, stir, wait, stir... Make sure you are watching what happens to the sugar closely. If you find that it is taking an extremely long time to melt, raise your heat a little bit.

I always have chunks of sugar during the beginning stages but I make sure to break them up with a spoon (usually rather aggressively) so everything heats evenly. Once the sugar has melted completely, it's time for the butter. You can add it in a little at a time and then stir in between (this is probably the best method) but to be honest, I usually just put it all in at one time and make sure to stir vigorously to combine the two.

The final step is to add heavy cream; turn the heat off after this step because all there is left to do is stir. Mix well until your caramel is completely smooth. For the entire process, I would highly suggest watching the video above to get an idea of what to look for. The end result should be an amber-colored caramel that is completely smooth without any lumps of sugar and no separating liquid.

Enjoy this Fruit Dip- 3 ways!

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