Salted caramel fruit dip is rich, gooey salted caramel, simply perfect for dipping fresh fruit.
With all of the cooking and baking that I do for this here little website, I often forget to share the simplest recipes that I make most often. To be quite honest, it usually takes one of The Sons to say, “Hey, Mom! You have got to share this one on your blog!”
Salted Caramel Fruit Dip is a recipe so good and simple, it’s senseless not to share it. I make it all year long, taking advantage of all of the great fresh fruit available. It’s the perfect dip, as well as a delicious topping over homemade ice cream. I’ve been making it for about a million years. Okay, 10 years, because my kids were begging for the store bought tubs of brown goo in the produce aisle.
I admit to caving to the tub a time or two, but the skeevy ingredients list always makes me cringe.
Salted Caramel Fruit Dip can be made in under 15 minutes, from a handful of easily pronounceable ingredients. So simple. So delicious! Salted Caramel Fruit Dip is perfectly wonderful for dredging just about any fruit, cookies, or even pretzels through.
Real Talk: I’ve been known to grab a spoonful of salted caramel fruit dip straight out of the fridge. You should too.
♥♥♥
Kirsten Kubert
Yields 1.25 cups
Rich, gooey salted caramel is simply perfect for dipping fresh fruit.
5 minPrep Time
8 minCook Time
13 minTotal Time
Save RecipeIngredients
- 1 C. granulated sugar
- ¼ C. water
- 2 Tbs. light corn syrup
- 2/3 C. heavy whipping cream
- 4 Tbs. butter
- 1 ¼ tsp. salt
Instructions
- In a small saucepan, combine sugar, water, and corn syrup. Cook over medium-high heat until mixture comes to a boil, stirring occasionally. Allow the mixture to boil it turns a medium amber color. (Between 6-8 minutes.) Watch carefully, because mixture goes from light amber to dark amber and burnt very quickly. (I usually end up heating the caramel for about 7 minutes.)
- Turn off the heat, and carefully whisk in heavy cream, butter, and salt. The caramel will bubble up and hiss when you add the other ingredients. Keep stirring until the caramel relaxes. This is a normal occurrence when adding cooler ingredients to hot the sugar. Be careful to keep exposed hands and arms as far away from the steam as possible during this process, to avoid a steam burn.
- Allow the caramel to cool to room temperature before serving with fresh fruit, cookies, pound cake, or pretzels.
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