Description
Sweet and creamy—a great fall dip made with pecan pumpkin butter, mascarpone and Marshmallow Fluff.
Ingredients
- FOR THE DIP:
- 8 ounces, weight Mascarpone Cheese
- 1 cup Marshmallow Fluff
- 1 cup Pecan Pumpkin Butter (Muirhead Available At Williams Sonoma, Or Try My Homemade Version On Tasty Kitchen)
- ¼ teaspoons Vanilla Extract
- FOR THE MICROWAVE CARAMEL SAUCE:
- 2 Tablespoons Unsalted Butter, Cut Into 4 Pieces
- ½ cups Light Brown Sugar, Packed
- ¼ cups Lyle’s Golden Syrup
- ¼ cups Sweetened, Condensed Milk
- ½ teaspoons Vanilla Extract
Preparation
For the dip:
Whisk mascarpone cheese, Marshmallow Fluff, pumpkin butter and vanilla together in a large bowl until smooth. Spread dip in the bottom of your serving dish or spoon it into a hollowed out pumpkin. Drizzle caramel sauce (recipe below) on top, or swirl the caramel into the pumpkin dip (highly recommended). Cover and refrigerate if not serving right away. Serve with gingersnap cookies and/or apple slices alongside for dunking.
For the 2-minute microwave caramel sauce:
Place all of the caramel sauce ingredients in a microwave safe bowl. Heat on high power for 1 minute. Stop and stir the caramel. Heat an additional minute on high power. Remove from the microwave, give it a quick stir, and allow to cool. Store any extra caramel sauce covered in the fridge if not using right away, and heat on medium power for 15 seconds to soften enough to drizzle when ready to add the caramel sauce to the dip.
