Butterscotch Caramel Dip Food

BUTTERSCOTCH CARAMEL DIP

Steps:

• In medium saucepan, heat ingredients over medium heat.
• Cook until mixture thickens, about 10 minutes.
• Transfer to a small bowl and let cool 15 minutes before using. Use as dip for fruit, pretzels, or small pieces of angel food cake.

CARAMEL-DIPPED MARSHMALLOWS

Steps:

• Fill a glass with ice water and set aside. Line a cookie sheet with waxed paper and sprinkle it generously with confectioners' sugar; set aside.
• Combine the brown sugar, sorghum and butter in a saucepan over medium. Heat until the butter and sugar melt, 3 to 5 minutes. Add the condensed milk and bring to a simmer; cook for about 1 minute. Lower the heat and continue to cook, stirring constantly, until the mixture registers 240 degrees F on a candy thermometer or until a soft ball forms when a spoonful of the caramel is dropped into the glass of ice water, 15 to 20 minutes. Let stand for 5 minutes.
• Skewer the marshmallows and dip them in the caramel so that the sides are covered but the tops are not. Place on the prepared cookie sheet to cool. Before the caramel sets, sprinkle the dipped sides with a little flaky sea salt.
• Serve immediately or wrap each candy in waxed paper to enjoy at a later time--if it's really humid where you are, they won't hold up for long!

BUTTERSCOTCH DIP

Steps:

• In a heavy saucepan over low heat, combine milk, chips, vinegar and cinnamon. Cook and stir until smooth. Serve warm with apples. Leftover sauce may be reheated in a heavy saucepan over low heat.

CREAMY CARAMEL DIP

Steps:

• In a mixing bowl, beat cream cheese and brown sugar until smooth.
• Add the sour cream, vanilla, lemon juice, milk, and pudding mix, beating well after each addition.
• Cover and chill for at least 1 hour.
• Serve as a dip for fruit.

CARAMEL-MARSHMALLOW DIP

Steps:

• In medium bowl, blend cream cheese and marshmellow creme until smooth.
• Thoroughly blend in caramel topping.
• Cover: refrigerate until serving time.
• Use as a dip for fresh fruit; especially apples!

BUTTERSCOTCH FRUIT DIP

Steps:

• In a 1-1/2-qt. slow cooker, combine butterscotch chips and milk. Cover and cook on low for 45-50 minutes or until chips are softened; stir until smooth. Stir in pecans and extract. Serve warm with fruit.