Friday, December 19, 2014
While I have a homemade recipe that I adore, I have to say I was over the moon with joy when I came across this sea salt caramel sauce from Bosco's in the grocery store. It made it in my buggy before I could blink. Once I got home, it was time for the real test. The taste test. Would it live up to my hopes, dreams...and expectations?
I quickly ripped off the seal and squeezed a hefty amount on a spoon. I mean, we are taste testing here so you I had to make sure I got enough in my mouth to really get a good taste. Once that caramel hit my tongue...ohmygoodness...I was ecstatic. It was creamy, buttery, smooth; everything you want in a delicious caramel sauce. And, it had the perfect amount of salt to balance the flavors.
I was beyond excited about this discovery. The wheels in my ol' noggin started turning and I started thinking about all I could do with this amazing sauce. Not only would it be delicious on ice cream, but on brownies, in frostings and oh-so-good in some sweet dips.
This time of year we are pulled in so many different directions and it seems like there are parties galore. When it comes to parties, I know I don't like to show up empty handed so I am always looking for quick recipes that can be made in advance, chilled and can sit out at room temperature for an extended amount of time.
It's tangy from the cream cheese which helps balance the sweet from the powdered sugar. The heavy whipping cream and marshmallow fluf help give it a light and fluffy texture and the buttery, salty caramel add so much flavor.
Salted Caramel Marshmallow Dip
1 (8oz) block cream cheese, room temperature
1/2 Cup powdered sugar
3-4 Tbsp heavy whipping cream
1/4 Cup + 3 Tbsp Bosco's sea salt caramel sauce, divided
Pinch of sea salt
1/2 Cup marshmallow fluf
Place cream cheese in a large bowl and beat on high until smooth, about 1 minute. Add the powdered sugar and 3 tablespoons of cream and mix to combine. Add 1/4 cup and 1 tablespoon of the caramel sauce and mix to combine. Add salt and mix to incorporate. If the mixture is too thick, add a little more cream. Lastly, add the fluf and mix until just incorporated. Taste, add more salt or caramel if desired.
Pour in a bowl in 3 additions, adding the remaining caramel sauce between the layers. Loosely cover with plastic wrap and refrigerate at least 1 hour or until ready to serve.
To serve, drizzle with additional caramel sauce. Serve with apple slices, strawberries, chocolate covered graham crackers, graham crackers, vanilla wafers, or shortbread cookies.
Recipe source: A Lynsey Original