Maybe I’m late to the party, but it seems that salted-caramel treats have become a mass craving. The salted caramel flavor is popular in coffee-shop beverages, ice cream, hot chocolate, apple pie, and more. The New York Times Dining and Wine page dubbed 2008 as a “lucky” year for salted caramel. I’d say that popularity is still cresting, which is why salted caramel treats are on my holiday menu
Litehouse Old Fashioned Caramel Dip makes creating a Salted-Caramel Fruit Tray fast and easy. I’ve used a variety of fruits for this recipe, including strawberries, raspberries, bananas, grapes, tangerines, apples, and pears. The Salted-Caramel Fruit Tray can be made with fresh or frozen fruit. Strawberries, grapes, and tangerine sections, in particular, freeze well and make a delicious frozen treat (when dipped in caramel and eaten soon after after freezing the fruit.)
Litehouse Foods offers several versions of the caramel fruit dip. So, for my girlfriends who must have low-fat everything, there is Litehouse Low-Fat Caramel Dip, and for my family members who watch their sugar intake, there’s Litehouse Reduced-Sugar Caramel Dip (Singles). For the chocolate lovers, there’s Litehouse Chocolate Caramel Dip, and for me (and only me), there’s Litehouse Butterscotch Caramel Dip.
Now, let’s talk about salt. There are two types of salt that work well for sweet-and-salty treats: course grain sea salt and Fleur de Sal (“flower of salt”), hand-harvested, top-layer sea-salt crystals that have a delicate, snow-like texture and is used as a finishing salt. Just a pinch of salt on the caramel is enough to satisfy a sweet/salty craving. Whether you are a fan of salted caramel or are simply determined to reduce the holiday calorie count, try this easy recipe for delighting your holiday guests.