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!
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!Print
Enjoy these dips with your favorite fruits! Use an electric mixer for the chocolate one, it's a time saver! The caramel dip does need the exact measurements but the other two dips will vary largely on your particular taste preference; whether you enjoy a more or less sweet taste.
½ cup heavy cream
6 tbsp butter, cubed
1 cup granulated sugar
4 blocks Baker’s Semisweet Chocolate
½ cup mascarpone cheese
Confectioners Sugar to taste
2 oz(¼ block) cream cheese
1 cup marshmallow fluff to taste
- Heat sugar in a saucepan over medium heat.
- Stir sugar constantly until everything has dissolved and chunks have disappeared.
- Add butter and stir until incorporated.
- Add heavy cream; mixture should be very bubbly.
- Turn off heat and stir mixture is smooth. Allow to cool completely.
Chocolate Dip Instructions
- Melt chocolate over a double boiler.
- Remove chocolate from heat and add confectioners sugar to taste.
- Add mascarpone cheese, stir until mixture is creamy and smooth.
Marshmallow Dip Instructions
- Combine both ingredients together and whip with an electric mixer until fluffy.
- Adjust both ingredients to desired sweetness; if you prefer more of a sweet dip, add more marshmallow.
**Be careful with the caramel, it can burn easily. Melting the sugar is a slow process. Cook the sugar on low heat and stir frequently. The sugar will be very lumpy as you continue to stir it. As the sugar continues to melt, you can mash the lumps with the spoon to help them disappear faster and melt easier.