This is a simple and quick recipe that my wife and I have been using for years. For little get-togethers or when we’ve just been in the mood for a delightful snack. Either way, you’ve come to the right place. I’m about to share a secret weapon that never fails to impress: a simple pudding fruit dip.

I can’t remember exactly where we got the idea for this recipe. But it likely found its way into our home because I’m not the biggest fan of tart flavors. And sometimes fresh fruit (especially not fully ripe) can be too tart for my palate.

Yes, I have a bad sweet tooth (see my chocolate caramel pizza, creme brulee, and vanilla rice krispie treats…).

This is one of those quick fruit dips that you can whip up in no time. It’s incredibly easy to make, and yet, it’s so delicious that your guests (or your taste buds) will think you’ve spent hours in the kitchen. This simple fruit dip is the perfect blend of creaminess and sweetness, without being a sugary fruit dip overload.

Trust me, it’s just as good as it sounds.

So, get ready to indulge in ease with our delectable dip.

The Basics of Making Pudding Fruit Dip

The best quick fruit dips depend on finding something that pairs well with your fruity flavors. And complements rather than overpowers the natural fruit. Let’s start our fruit dip journey by selecting the perfect base – it’s the foundation, after all. Next, we’ll explore the world of creamy additions to give our dip that luxurious texture we’re after.

And you’ll see how a little tweak here and there can transform your pudding fruit dip into a bowl of pure delight. So, ready to learn the basics? Let’s get started!

Choosing the Right Pudding Base

This truly is a simple fruit dip – there are really only two ingredients. But that does make those two ingredients pretty important. The first is whipped cream. I would obviously recommend using my basic whipped cream recipe. But you can use whatever recipe you’d like. Or even use some store-bought whipped cream. But homemade is better. I’ll only judge you a little bit if you do that.

The second ingredient is an instant pudding mix. With this, it’s all about aligning tastes and textures to complement your fruit. Think about the flavors that would blend well together. Don’t be afraid to experiment and discover your own unique combinations.

I honestly think that almost any pudding mix flavor would work. But the ones that my wife and I have used most often are french vanilla, white chocolate, and creamy coconut. But cheesecake, chocolate, banana cream, and lemon would also be delicious.

And if you’re feeling extra adventurous, there’s always the option of mixing two flavors together. Just remember that whatever base you pick will greatly influence the overall taste of your dip. So, take your time in choosing, experiment a bit, and find that perfect pudding base that’ll make your simple fruit dip the star of any gathering.

Creamy Additions for a Luxurious Texture

Now, I’m a sucker for anything creamy and luscious, and if you’re anything like me, you’ll appreciate these suggestions. This simple pudding fruit dip is tasty on its own, but you can try adding some other ingredients for a bit of a different texture.

Adding cream cheese to your dip base is a game-changer. It gives your dip a luxurious velvety texture that’s hard not to love. It’ll make things thicker and creamier. If you’re interested in a lighter touch, Greek or regular yogurt could be a great addition. It’s not only creamy but also adds a pleasant tang that complements the sweetness of the fruit and pudding mix.

Experiment with these creamy additions and see your pudding fruit dip transform into a luxurious treat that everyone will enjoy. Remember, the key is to experiment and find what works for you. After all, it’s your dip – make it your own!

Selecting the Perfect Fruits for Dipping

Honestly, basically any and all fruit would work with this simple fruit dip. Especially since you can choose to pair it with whatever pudding flavor you like.

You may want to try to make a unique pairing of it. A tropical mix with pineapple, mangos, passion fruit, and papaya – with a coconut cream pudding mix. A stonefruit mix with peaches, plums, and apricots. Or a berry mix with strawberries, blueberries, blackberries, and raspberries – try them with a white chocolate or vanilla mix. Honeydew melon, watermelon, and kiwi fruit for a summery vibe. Apples, grapes, pears, and bananas are also great options.

The fruit should really be the star of this, with the dip being a nice little side accompaniment that takes it to the next level.

Seasonal Fruits That Pair Well

With the fruit truly being the star of this simple pudding fruit dip, it’s important to get some high-quality produce. One of the best ways to get good fruit is to buy it when it is in season.

In season fruit tends to be fresher, higher quality, and more ripe.

I can’t exhaustively go through all of the various fruits and best times to buy them in this post. Search the specific fruits you are thinking about to learn about their season and the method for choosing the ripest fruit.

Remember, a good fruit selection is not just about taste, it’s also about the season. Trust me, once you start choosing seasonal fruits for your pudding fruit dip, you’ll never look back. It really takes your fruit dip game to a whole new level.

Tips for Preparing Fruit

Preparing the fruits includes washing them, drying them, and cutting them if necessary.

When cutting your fruits, aim for bite-sized or finger food-sized pieces. This ensures that they can be easily dipped and eaten in one go. For fruits like apples, pears, and bananas that tend to brown, a quick sprinkle of lemon juice can keep them looking fresh longer.

There are also methods of cutting fruit into flowers and decorative shapes. I’m not interested in doing that myself, but maybe it’s your kinda thing.

Customizing this Simple Fruit Dip

Incorporating Unique Flavors

Let’s get adventurous. Have you ever tried adding a bit of spice to your dip? Ground cinnamon or cardamom can add a warm, fragrant touch that pairs beautifully with fruits. Or go for a pumpkin spice fall influence with a bit of allspice, nutmeg, or cloves. If you’re a fan of tropical flavors, why not whisk in some coconut cream for a taste of the tropics. Or, if you’re feeling particularly bold, a dash of chili powder can add a spicy kick that contrasts delightfully with the sweetness of the fruit.

If you’re a fan of citrus, lemon zest or a splash of orange juice can add a delightful tang. For those with a sweet tooth like me, a drizzle of maple syrup can create a warm, unique flavor.

Remember, there’s no right or wrong way to flavor your dip. It’s all about what makes your taste buds tingle. So, go ahead and get creative!

Mix-ins for Added Texture and Taste

It’s time to talk about mix-ins that can enhance not just the taste, but also the texture of your dip.

In my experience, mix-ins can truly elevate your dip to gourmet status. A handful of crushed nuts like almonds or walnuts can add a delightful crunch that contrasts beautifully with the smooth texture of the dip. Fresh herbs like mint can lend a refreshing twist. If you’re a fan of chocolate, some shaved dark chocolate or cocoa nibs can make for a truly decadent dip.

Crushed cookies, mini chocolate chips, coconut flakes, or colorful sprinkles could be your go-to mix-ins.

Remember, the goal is to complement the fruit, not overpower it. So, as you experiment with various mix-ins, keep the flavors of your selected fruits in mind.

How to Serve and Present Creamy Fruit Dip

Elegant Plating Ideas

With your delightful, sugary fruit dip ready, it’s time to get creative with the presentation! An attractive arrangement will make your dip even more tempting.

For a centerpiece-worthy display, arrange a vibrant assortment of fruit around the dip bowl on a large platter. Or for individual servings, fill dessert glasses or hollowed-out fruits like pineapples or coconut shells with the dip.

Get interactive by making fruit skewers. You can pre-make and arrange fruit kabobs on a platter surrounding the dip bowl. Or you can leave skewer sticks out and let your guests assemble their own on the fly.

If serving a crowd with different dietary needs, use separate small bowls for each type of fruit to avoid cross-contamination.

Garnish with mint sprigs or edible flowers for an elegant touch. No matter how you present it, let your creativity shine. The right display can transform this simple dip into a showstopping dessert.

Simple Pudding Fruit Dip for Occasions and Gatherings

This sugary fruit dip is the perfect crowd-pleasing addition to any gathering. Its vibrant colors and creamy texture are sure to spark conversation.

For kids’ parties, set up a DIY dip station and let little ones get creative assembling their own fruity treats. At more formal affairs, elegantly arrange the dip surrounded by fresh fruits or cookies.

It’s remarkably versatile for all occasions – summer BBQs, holiday gatherings, birthdays, picnics and more. Easily prepare large batches so you’ll never run out.

Create a showstopping centerpiece by artfully arranging a colorful fruit platter around the dip bowl. Your guests will be drawn in by the beautiful, enticing display.

For a delicious twist, gently fold the creamy fruit dip into a medley of fresh fruits to create an irresistible fruit salad. The dip coats the fruit pieces, adding rich vanilla flavor and luscious texture. This remixed fruit salad makes a crowd-pleasing dessert or healthy snack for any occasion.

No matter the event, this creamy fruit dip encourages enjoying more fresh fruits in a fun, delicious way. Get ready for guests to request the recipe at every gathering!

Storage and Make-Ahead Tips

To keep your creamy fruit dip tasting its best, proper storage is key. Transfer it to an airtight container and refrigerate promptly after serving. The cool temperature will help maintain its creamy texture.

For optimal freshness, enjoy the dip within 3-4 days. While it may be tempting to keep it longer, the flavors and texture are best when fresh.

You can also prepare the dip 1-2 days in advance. Simply make as instructed, cover tightly, and refrigerate until ready to serve. This allows the flavors to blend beautifully. Just give it a stir before serving as it may thicken slightly in the fridge.

If the dip seems too thick after refrigerating, you can fold in a splash of heavy cream or milk to loosen it up. Whisk it in to give it a bit more life. Proper storage ensures this creamy fruit dip stays fresh and delightfully dippable!

Creating a simple pudding fruit dip requires minimal effort but provides maximum reward. It’s the ideal treat to add a touch of fun and indulgence to any fruit platter. Remember, the fruits you use can make all the difference, so choose ones that complement the creamy dip.

How did yours turn out?

I’d love to hear when you try out this simple fruit dip! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Simple Pudding Fruit Dip

Recipe by Marc PetersonCourse: Appetizers, DessertDifficulty: Easy

Servings

12

servings

Prep time

5

minutes

Resting Time

1

hour 

Total time

1

hour 

5

minutes

Learn to make the most delightful simple pudding fruit dip with just a few ingredients. This creamy, luscious dip comes together in minutes and is the perfect pairing for fresh fruit platters or a sweet party treat.

Ingredients

• 4 cups prepared whipped cream

• 1 package (3.4 oz / 96 g) instant pudding mix

• Fruit to serve

Directions

• In a medium bowl, fold the instant pudding mix into the whipped cream and gently mix until well combined
• Cover the bowl and refrigerate for at least one hour to ensure that the pudding mix dissolves completely and the mixture sets
• Serve with apples, grapes, berries, bananas, or your preferred fruit – alternatively, turn it into a fruit salad by mixing the sliced fruit directly into the fruit dip

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The post Indulge in Ease with Simple Pudding Fruit Dip appeared first on Do You Roux?.

Hello, my name is Marc, and I am a chocoholic. Just ask my wife. I especially love dark chocolate. And if you are like me, then you will really love learning how to make dark chocolate ganache.

What is chocolate ganache? It’s a delicious mixture of chocolate melted with heavy cream. The basic steps to make ganache are chopping the chocolate, heating up the cream, pouring the cream over the cholate and letting it rest, and then stirring it all together. Use quality chocolate and you’ll have a delicious topping, filling, or dip for your next dessert.

Whether it’s to top a cupcake, coat a cake, or dip fruit in chocolate, ganache is one of my favorite things to make.

Chocolate is one of the world’s greatest gifts. And ganache is one of the best ways to serve it up. For this recipe, I use dark chocolate, but you may want to use semi-sweet chocolate instead. It really depends on how much you like that pure cocoa flavor vs the balanced sweetness of sugar.

I’ve realized that, although I’ve used chocolate creatively a few times (as in my chocolate chipotle chili con carne recipe), I do not have nearly enough chocolate-based recipes on the site. So that will need to be remedied.

For those of you looking to add chocolate to your dessert repertoire, here is the step-by-step recipe for how to make the best dark chocolate ganache you have ever had that is dark, flavorful, rich, and stable.

But First, A Celebration

I am so happy that this is the hundredth recipe that I have posted on the site. Hooray!

I knew I wanted to make ganache, because chocolate. But I also needed to be able to show it off a little bit. So I kindly asked my wife to make some macarons for me. And then I jumped in and topped them with some celebratory sprinkles and filled them with dark chocolate ganache.

And then I decided to try my hand at piping out a fun commemorative 100 in ganache to celebrate.

Please forgive my very poor piping abilities. I have not practiced much…

But that does not take away from my excitement about having one hundred recipes live on the site for the world to see! Thanks for enjoying them with me and being a part of it all. Here’s to a whole lot more recipes to come.

Ingredients for Making Dark Chocolate Ganache

Now, back to how to make dark chocolate ganache. Let’s go over the ingredients that make up a dark chocolate ganache.

First off, there is the chocolate itself. This ingredient is what gives the dessert its flavor. Next comes the cream. Cream adds richness to the chocolate, which is great. It also helps create a smooth texture, which is important for a ganache recipe. The final optional ingredient is butter. This can help add shine to the final results and make it a bit more spreadable, but adding it or not is really up to your own preference.

Chocolate

When making chocolate ganache, the most important ingredient to consider is the chocolate.

Dark chocolate contains cocoa solids, cocoa butter, and usually some sugar. Do not use bitter or unsweetened chocolate for this recipe. They contain zero sugar and will not taste good since there is no other sugar being added to the recipe.

Use a chocolate that you enjoy eating by itself. This will make sure that you will enjoy the final flavor of the ganache as well. Dark chocolate is typically classified as chocolate with 60% to 85% cocoa solids. Semi-sweet can usually range anywhere from 35% to 60% cocoa solids.

Make sure to choose high-quality dark or semi-sweet chocolate. Try out this Belgian-made chocolate, or this French-made chocolate. I have bought and used both of these chocolates and they are fantastic. For a cheaper option, you can use some semisweet chocolate chips or plain dark chocolate from your local store.

Heavy Whipping Cream

Most things will taste better with heavy whipping cream added (I have many other recipes that include heavy cream like wild rice soup, crème brûlée, and whipped cream).

In the case of ganache, the cream helps change the texture of the chocolate and to stabilize everything. With the hot cream added, rested, and stirred properly, the ganache won’t separate.

So make sure to use heavy cream for a lusciously creamy ganache that will tantalize your taste buds.

Butter

Butter is an optional ingredient in ganache.

In addition to making the ganache rich and creamy, butter adds more of a shine to the final result. It will also affect the texture, making it a bit creamier and more stable – especially for making whipped ganache.

It’s your choice whether to add the butter to the ganache mixture or leave it out. If you choose to include it, add unsalted butter to the cream to melt before you pour it over the chocolate. If you do add butter, it’s best to add it in small amounts. Too much butter will make the ganache taste buttery. Which in itself isn’t that bad, but not if we are letting it overpower the pure chocolate flavor. Try a tablespoon or two in my 250-gram 1 to 1 ratio recipe.

The Process for How to Make Dark Chocolate Ganache

The process of making ganache is simple, and you don’t really need any fancy equipment to get started.

The most helpful kind of equipment would be a food scale. For this ganache recipe, I like to use a weight ratio of chocolate to cream to get a proper final result. It makes things more accurate than measuring by volume like using a cup.

However, there is no need to heat anything in a double boiler, and no candy thermometers are necessary to make the ganache.

Step 1 – Finely chop the chocolate

When learning how to make dark chocolate ganache, the first step is to finely chop the chocolate. You want to chop the chocolate into small pieces so that it will melt quickly and evenly. We will not be putting the chocolate itself over direct heat, so the hot cream will have to be able to melt it. So, chop the chocolate as finely as possible. If it’s too large, it won’t melt properly and the ganache will be grainy.

I started off my recipe with already small pieces of chocolate. Then I chopped them further to get even smaller pieces. You don’t need it to be chopped so much that it becomes chocolate dust. But aim for pieces no larger than when you would dice an onion.

Step 2 – Heat the cream

Next, you need to heat the cream. You want the cream to be hot enough that it will melt the chocolate. Simply measure out the cream and pour it into a saucepan over medium heat. Heat the cream until it’s just shy of boiling. If it begins to boil, then remove it from the heat and let it come to a rest before moving on to the next step.

If you are including any butter, stir it into the cream before pouring it over the chocolate.

Step 3 – Pour hot cream over the chocolate and let it sit

Slowly pour the cream over the chocolate.

When you pour the hot cream over the chocolate, it will start to melt the chocolate. Once you’ve poured the cream, you need to let it rest. It is tempting, but you should not yet stir together the cream and chocolate. Letting them sit together lets the cream heat the chocolate all the way through. If you don’t let it rest, the ganache will be grainy when you mix it together. It can be saved, but it is best to avoid it in the first place.

Let the cream sit with the chocolate for 7 to 10 minutes before going on to step 4.

Step 4 – Stir the cream and chocolate together

Once you’ve waited for the cream to heat the chocolate, you need to stir it into the cream. I recommend using a good silicone spatula to gently stir everything together. Stir it by hand to make sure that it is not mixed roughly.

Once it is mixed together you can use it immediately or let it cool depending on how you’d like to use it. If storing it for later, let it cool for a few minutes and then place it in the refrigerator for up to a week. The ganache will harden once it has cooled completely. So if you need it to be spreadable, set it out on the counter well before you need to use it so it can warm up.

Ratios for Making the Perfect Ganache

Chocolate ganache is a versatile and delicious addition to desserts. It’s typically used as a filling, frosting, or glaze. But how you plan to use it can affect the ratio you use to make it.

The thickness of your ganache will affect how you can use it. Thin, medium, and thick ganaches all have their own purposes. To make the different thicknesses, just adjust how many parts of cream are added based on the chocolate. All of the ratios are weight-based in my recipe.

Thin Ganache:

Thin ganache is typically used as a glaze, icing, or drizzle.

If you plan to drizzle the ganache over a cake, a pie, or ice cream, you will want to make a thin ganache. This means that the mixture will be thin and spreadable. For the thin ganache, you’ll want to use a ratio of about 1:2, which means that the chocolate to cream ratio is 1 part chocolate to 2 parts cream.

Medium Ganache:

A medium ganache is typically used as a filling, icing, or whipped ganache frosting.

Medium ganache is a bit thicker and has a consistency that’s more like a warm frosting. A medium ganache won’t be runny like a thin ganache but will still be fairly spreadable. Use it as a layer between cakes, as frosting on top of cupcakes, or whip it with a hand mixer to make a whipped ganache.

When you use medium ganache, you’ll want to make sure that the ratio of chocolate to cream is about 1:1.5, which means that the chocolate to cream ratio is 1 part chocolate to 1.5 parts cream.

Thick Ganache:

Thick ganache is typically used as a frosting, filling, or as a base for truffles.

A thick ganache is the thickest possible and will harden into a bit more of a thicker chocolate layer. It won’t have the snap of a candy bar, but it isn’t quite as light as a typical icing.

You can use thick ganache as a frosting or as a topping for cakes or pies. Or use it as a filling in macarons or eclairs.

A thick ganache in my mind is the most common type of ganache. It is thick and full of luxuriously pure chocolate flavor.

When you use medium ganache, you’ll want to make sure that the ratio of chocolate to cream is about 1:1, which means that the chocolate to cream ratio is 1 part chocolate to 1 part cream.

What Is Dark Chocolate Ganache Used For?

While the rich, fudgy chocolate taste will be one of the main reasons for you to make chocolate ganache, there are other uses that can make it a go-to recipe. Use chocolate ganache to make a variety of sweets and confectionary items.

There are many uses for chocolate ganache, but the most popular one in my opinion is in a cake. Use it as a layer between cakes, or as a frosting on top of cakes or cupcakes. A thick ganache can be used to make a variety of delicious truffles.

Or try filling macarons as done in the photo below.

To make a whipped ganache, make the ganache according to the directions below. Then, after you have stirred it together, let it set a bit until it is a little less runny. When it is finally soft but not runny, whip it with a hand or stand mixer for a few minutes on high speed until it is fluffy.

I also recommend trying to use this ganache as a filling for homemade crepes. It is delicious.

Temperature for Using Ganache

The ratio of chocolate to cream is not the only thing affecting the texture of ganache and how you can use it. The temperature of your ganache will affect how thin, thick, pourable, and spreadable it is.

After you have made it, the ganache will be shiny and runny. You just have to cool it down to thicken it to your desired working temperature. Note that as it cools, it loses its shine.

• Warm and runny – Slightly cooled, use it as a dipping sauce, hot fudge, or as a pourable icing. If you want to pour or drizzle the ganache over a cake, pie, or pastry, it should be loose enough to flow but thickened enough not to simply run off whatever you pour it over. Cool any baked goods before pouring ganache or else it will just melt off. Because cooled ganache loses its shine, a mirror glaze can be used on top of a ganache for a nice shiny exterior.
• Almost room temperature – This is when it is most spreadable. It is best to use at this temperature as a spread between cake layers, put into a piping bag to decorate, or whipped into a ganache to be used as frosting.
• Fridge chilled – This temperature allows you to make truffles out of ganache. When refrigerated it will go from soft and malleable to very hard and un-stirable rather quickly. Use a cookie scoop to ball up the ganache and then roll it in whatever you’d like for truffle toppings. If you want something inside the truffles, mix it in before cooling the ganache.

Fixing Ganache Misfires

Everyone’s done it. I did it while making a batch for this post. Sometimes ganache gets messed up in the process. Chocolate can be quite temperamental.

But do not throw away your questionable-looking chocolate concoction just yet. There may be a way to fix it.

If you have a grainy ganache or it looks like oil is separating out of it while stirring, then you may not have waited long enough to begin mixing. This may or may not be the mistake I most often encounter. Something about patience. But the fix for me was simple enough. Heat between 1/4 and 1/2 a cup more heavy cream in the microwave until it begins steaming. Then pour it into your grainy/separated ganache. Let it sit for at least 30 seconds and then stir it together.

If the chocolate is still chunky and not melted, then you may not have chopped it small enough or gotten the cream hot enough. Transfer the ganache to a microwave-safe bowl if it isn’t already in one. Then heat the ganache for 15-second intervals, while stirring briefly between each interval. Repeat until everything is melted and the ganache is smooth. Move to 30-second intervals if it is not melting with the 15 seconds.

How did yours turn out?

I’d love to hear when you try making dark chocolate ganache! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Dark Chocolate Ganache

Recipe by Marc PetersonCourse: DessertDifficulty: Intermediate

Servings

9

servings

Prep time

10

minutes

Cooking time

10

minutes

Resting Time

10

minutes

Total time

30

minutes

Learn how to make dark chocolate ganache in just four steps with a few simple ingredients. Get dark, flavorful, rich, and stable results every time.

Ingredients

• 250 grams dark chocolate

• 250 grams heavy whipping cream

• 2 tablespoons unsalted butter (optional)

Directions

• Finely chop the chocolate and place it in a large, heat-safe bowl, and set it aside
• Add the cream to a saucepan over medium heat and warm it up until just before it begins to boil, stirring occasionally so the bottom doesn’t scald
• Pour the hot cream over the chopped chocolate and let it sit for seven to ten minutes so the cream can warm the chocolate
• Gently stir the cream and chocolate together until all of the chocolate is melted and there are no lumps, use it, wait for it to come to the desired working temperature, or store it in the fridge for up to a week

Notes

• If you have stored it in the fridge, make sure to set it out well before you plan on using it so it can warm up to a working temperature

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The post How to Make Dark Chocolate Ganache – 4 Simple Steps appeared first on Do You Roux?.

I actually wasn’t planning on making my own butterscotch sauce. But I had another recipe to make that required butterscotch and the store was all out. Normally I just purchase some Smucker’s butterscotch sundae syrup. But the section where ice cream toppings are was empty, as were the end caps near the freezer section with the ice cream. But in the end, it was kind of nice to be forced to make this from scratch. It added to my overall kitchen repertoire.

Basically, I’m saying I’m that much more awesome now. And you can be too!

This recipe hews very closely to the buttery salted caramel sauce that I have made before. However, there are some key differences that will make this taste entirely different than that caramelized sauce.

Making this took me a couple of tries actually. I was thinking too much of my caramel sauce. I’ve made that sauce many times, so I wasn’t approaching this recipe fresh. There were some preconceived notions and methods. And they were wrong. Though I have failed, you do not have to. Learn from my mistakes.

Butterscotch vs Caramel

So what was my great mistake?

I tried cooking everything for far too long. When making caramel, you have to cook the sugar long enough that it will melt and then begin to caramelize. And because I was so used to making that caramel sauce, I tried to do it the same way but with the main altered ingredient (more on that below). Butterscotch does not need to cook long, and in fact, should not caramelize. Essentially I kind of made a toffee sauce.

So in my first attempt, I ended up making a weird hybrid caramelized butterscotch. It wasn’t bad, but the flavor had too much caramel to it. And it wouldn’t work for my purposes. So I looked more into making butterscotch and changed the error of my ways.

Besides the cooking time, the biggest difference between a caramel and a butterscotch sauce is granulated white sugar vs brown sugar. Brown sugar is what helps give butterscotch its signature flavor.

Brown sugar is a type of sugar that still has some molasses content in it. This can be due to how the sugar is processed, or by just adding molasses to some refined sugar.

Using Your Butterscotch Sauce

The recipe I wanted to make with butterscotch sauce was some good old Harry Potter Butterbeer. It is an interesting combination of cream soda and butterscotch. Plus it is really fun and great for drinking while watching any of the Harry Potter movies.

However, butterbeer is not the only option for using your homemade sauce. Try topping ice cream, pancakes, or waffles, whisking it into hot chocolate, filling a cake with it, drizzling it over cupcakes/frosting, mixing it with whipped cream, or just eating a straight spoonful.

Note that if you are using it with ice cream you will definitely want to let the sauce cool down before topping it. No sense melting your ice cream with hot-off-the-stove butterscotch.

Whatever your end goal with butterscotch, it is relatively easy to make your own sauce at home and well worth the effort. In no time you can have your own homemade golden-yellow sauce cooked to perfection.

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Homemade Butterscotch Sauce

Recipe by Marc PetersonCourse: Desserts, SaucesDifficulty: Moderate

Servings

12

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

A golden-yellow sauce homemade from brown sugar, butter, and cream that is perfect for drizzling over all sorts of desserts

Ingredients

• 1/2 cup unsalted butter (1 stick)

• 1 cup brown sugar

• 1 cup heavy whipping cream

• 1 teaspoon vanilla extract

• 1 teaspoon large flaky salt

Directions

• Add the butter and brown sugar to a saucepan on medium heat, stirring occasionally until the butter is all melted and fully combined with the brown sugar – it will look kind of like dark wet sand
• Whisk the cream into the brown sugar mixture until fully combined
• Add in the vanilla and salt and whisk it together
• Cook it to the desired consistency then remove from heat and let cool before using – cooking longer will release moisture and lead to a thicker sauce

The post How to Make Homemade Butterscotch Sauce appeared first on Do You Roux?.

Growing up, my mom did almost all of the cooking. If dad stepped in, then it was usually to grill something. But every once in a while he would surprise us all. And one fateful Thanksgiving day he decided to make pumpkin pie. Then he did it the next year. And then it kind of became a tradition for dad to bake some variety of pumpkin pie for Thanksgiving.

My mom’s apple pie with homemade crust was what she typically baked for Thanksgiving dessert. Dad wanted pumpkin pie, so he made it for himself. Mom had too much to do to make two different pies. I also think that she wasn’t the biggest fan of the gourd pie. He started basic and then kept trying different variations every year. My previous encounters with pumpkin pie were with some not-so-impressive grocery store ones that left a lot to be desired. So I wasn’t a huge fan myself.

But I have a really bad sweet tooth, so I was down for having a little (or maybe a little too much…) of both pies. Trying my dad’s pumpkin pie made me see that there was more to the dish than previously thought. And it was a dessert that I could get behind.

Continued Traditions

After getting married and building traditions as a new family, I picked up the torch and decided to try my hand at baking a pumpkin pie. So, I went online to scour the web for the best pumpkin pie recipe. I looked through a lot of recipes not really knowing exactly what I was looking for, and then I found it. The recipe that I would use as a base for my pie.

The Epicurious recipe for Spiced Pumpkin Pie caught my attention and is the inspiration behind the recipe below. However, what really sets the recipe apart is looking through all of the comments. There were so many suggestions on how to improve the originally posted recipe. And a lot of agreement on the specific tweaks necessary. I found it fascinating that various home chefs came together in the comments and so I decided to trust their consensus.

So in the recipe below I have incorporated those changes, as well as a few other steps I find as best practice, to make a delicious traditional pie for Thanksgiving and the rest of fall.

Pumpkin Pie Spice for All

Pumpkin pie is the quintessential fall dessert, though it really is the mix of spices that have taken over fall. Every fall pumpkin spice flavor manages to get into everything. Most famously the pumpkin spice latte. Some of it good, some of it bad, and some of it really weird (they made pumpkin spice Pringles at one point…).

Don’t let the injection of spice into everything make you turn your nose up at the original. And make sure to create your own mix of spices instead of just using a premade pumpkin pie spice mix. Allspice, cinnamon, cloves, ginger, and nutmeg. They are all warm, bright spices that are fairly potent. A little goes a long way, as less than 2 teaspoons of spice are used for the whole pie. I love cloves. Maybe a little too much. But I bumped up the proportion of cloves to other spices in my mix.

If you really want to go all from scratch, you can also skip canned pumpkin and cook your own. It is definitely more effort, and I have done it once or twice. But I am not well-versed enough yet to give you a full walkthrough. See this guide if you want to give it a try yourself. Note that you will need to get pumpkins specifically for baking, and they are a lot smaller than the one you picture in your mind when you first think of a pumpkin. Remember – carving pumpkin does not equal baking pumpkin.

Slice to serve and top with a dollop of whipped cream for a tasty traditional take on the pie. Or have it a la mode with a scoop of vanilla bean ice cream. Whatever way you whip it up, make sure to share it with those you love.

Fall Spiced Pumpkin Pie

Recipe by Marc PetersonCourse: DessertDifficulty: Moderate

Servings

8

servings

Prep time

30

minutes

Cooking time

1

hour 

Total time

1

hour 

30

minutes

Spiced custard that immediately transports you to the fall.

Ingredients

• Pie Filling

• 2/3 cup brown sugar

• 1/4 cup sugar

• 2 tablespoons flour

• 1/2 teaspoon salt

• 1/2 teaspoon cinnamon

• 1/2 teaspoon cloves

• 1/4 teaspoon allspice

• 1/4 teaspoon ginger

• 1/4 teaspoon nutmeg

• 2 cups canned solid pack pumpkin

• 2 tablespoons dark molasses

• 1/2 teaspoon vanilla extract

• 4 large eggs at room temperature

• 1 cup heavy whipping cream

• Pie Crust

• Follow this pie crust recipe, though you only need a half-batch if you don’t plan on

Directions

• Crust
• Make pie crust
• When the crust is almost done resting in the fridge, preheat the oven to 375°F (190°C)
• Roll out the crust and place it in a 9″ pie dish
• Decorate the edge of the crust however you like
• Place parchment paper over the dough and fill with pie weights, dry beans, or dry rice
• Blind bake the crust for 15 minutes
• Remove from the oven and remove parchment paper with weights
• Filling
• Turn the oven down to 325°F (165°C) once the pie crust is done blind baking
• Mix together the dry ingredients (first 9 ingredients) in a 2 quart saucepan
• Whisk in all remaining ingredients until combined – make sure there are no pockets of dry ingredients at the bottom
• Warm in the saucepan on low heat for 10 minutes, stirring constantly
• Pour the mixture into the partially baked crust
• Bake at 325°F (165°C) for 45 to 60 minutes, until it is just baked in the center – the center will be wobbly but not liquidy, poking it with a knife should come out clean, or you can use an instant-read thermometer to check that it is 175°F (80°C)
• Remove from oven and let cool completely before cutting into slices

The post Fall Spiced Pumpkin Pie appeared first on Do You Roux?.

If your only experience with whipped cream comes from a frozen tub or aerosol container, then you are in for a treat.

Whipped cream is super easy to make yourself with either a hand mixer, a stand mixer, or an immersion blender with a whisk attachment, and just a few ingredients:

1. Cream – Cream that you whip, hence the name whipped cream. Heavy whipping cream forms the base of the recipe.
2. Sweetener – Plain cream is not sweet in and of itself, so it needs a small bit of something to sweeten it up. Really any sweetener will do since not much is needed. The two main contenders are granulated sugar and powdered or confectioner’s sugar. I prefer powdered sugar since it has less chance of giving a grainy texture to the cream.
3. Flavor – The usual suspect here is vanilla, but I have some suggestions below for ways to change it up and try something different.
4. Cream of Tartar (optional) – This will help with the stability of your whipped cream after it is mixed together. So if you are going to use up all your whipped cream right after you make it and don’t need it to last for longer than a few hours, then you can skip this ingredient. When looking for it in the store, it can usually be found with all the jarred herbs and spices (or sometimes in the baking aisle).

Note that you can also whip this up by hand with a plain old whisk. But it’ll take a lot longer and your forearms might hate you tomorrow.

Tips for your Whipped Cream

• Try to use a tall bowl, rather than one with low sides. When you start to mix things together, it can splash and splatter. Tall bowls help contain even the most intense flying cream. This tends to happen as a result of the following tip.

• When you start up your preferred mixer (hand mixer, stand mixer, or immersion blender), turn it to the highest setting immediately. This really helps the air incorporate into the cream and gets you to the whipped state faster.

• It’s all about balance. Try not to under or over mix. Your cream should just get to the point where it starts forming medium peaks, meaning when you pull your mixing tool away from your cream it mostly holds its own shape with a little drooping at the tips.

• If you find that you have over-whipped your cream, do not fear. Overmixed whipped cream looks a little curdled and can be quite grainy. It can be fixed. Just add in a little (2-3 tablespoons to start) cold heavy whipping cream to the mixture and slowly whisk it together until it reaches the right consistency.

• I’ve seen some advice that you can chill your mixing bowl and whisk attachments in the fridge/freezer before mixing to get better results. But I don’t think this is s a necessary step. It might be more helpful if your kitchen tends to be a little warm. If you would like to give it a try then put your tools in the freezer 5 to 10 minutes before you plan on mixing everything.

Variations

Whipped cream can easily take on whatever flavor you desire. So let your imagination go wild!

Butterscotch – Replace sugar from the recipe with 3 tablespoons of butterscotch syrup (I use this to top off a homemade mug of delicious frozen butterbeer)

Maple – Replace the sugar with 3 tablespoons of maple syrup, especially good on breakfast pancakes

Chocolate – Add 3 tablespoons of chocolate before mixing (or use more if you are like me and think everything should be extra chocolatey)

Salted caramel – Replace sugar with 3 tablespoons salted caramel sauce, homemade preferably

Lemon/orange/lime – Add 2 teaspoons zest and 1 tablespoon fresh juice from your preferred citrus before mixing

Honey – Replace the sugar with 3 tablespoons of honey

Whipped cream can go on a whole heap of desserts and breakfast items. If you’re looking for some ideas, consider serving with any of the following:

• Pumpkin Pie
• Hot Chocolate
• Fruit – whole or sliced (especially strawberries)
• Crepes
• Pancakes
• Waffles
• Chocolate silk pie
• French Toast

How to Make Whipped Cream

Recipe by Marc PetersonCourse: DessertDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking timeminutes

Total time

5

minutes

Toss all the ingredients in a bowl and whisk on high until whipped to perfection.

Ingredients

• 1 cup cold heavy whipping cream

• 3 tablespoons granulated or powdered sugar

• 1 teaspoon vanilla extract

• Optional – 1/4 teaspoon cream of tartar

Directions

• Combine all ingredients in a tall mixing bowl
• Use a hand mixer, a stand mixer, or an immersion blender with a whisk attachment to whip it together, moving the tool throughout the cream for 3 to 5 minutes until medium peaks form

The post How to Make Whipped Cream appeared first on Do You Roux?.