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Recipe: Caramel Fondue
Similar Categories: Caramel, Fondue
Makes 4 cups
2 cups sugar
1/2 cup corn syrup
1/4 cup water
1 1/2cups heavy cream
1 stick (4 ounces) unsalted butter, cut into tablespoons
2 teaspoons pure vanilla extract
Pound cake, angel food cake, brownies, bananas, pineapple, pears and apples,
for dipping
Shaved chocolate, chopped nuts, grated coconut and minced dried fruit, for
sprinkling
1. In a medium saucepan, combine the sugar with the corn syrup and water.
Cook over low heat, stirring occasionally, until the sugar dissolves, about
10 minutes. Increase the heat to moderately high and simmer, brushing down
the sides of the saucepan occasionally with a wet brush, until the syrup
starts to turn golden. Gently swirl the pan and continue to simmer until a
deep amber caramel forms, about 40 minutes total from the time you started.
2. Remove the saucepan from the heat. Carefully stir in the heavy cream,
then stir in the butter until melted. Return the saucepan to the heat and
bring the caramel just to a simmer. Remove from the heat and stir in the
vanilla.
3. Let the caramel cool for 30 minutes, whisking occasionally. Pour the
caramel into a heatproof serving bowl or fondue pot set over low heat and
serve with the cake, fruit and garnishes.
2 cups sugar
1/2 cup corn syrup
1/4 cup water
1 1/2cups heavy cream
1 stick (4 ounces) unsalted butter, cut into tablespoons
2 teaspoons pure vanilla extract
Pound cake, angel food cake, brownies, bananas, pineapple, pears and apples,
for dipping
Shaved chocolate, chopped nuts, grated coconut and minced dried fruit, for
sprinkling
1. In a medium saucepan, combine the sugar with the corn syrup and water.
Cook over low heat, stirring occasionally, until the sugar dissolves, about
10 minutes. Increase the heat to moderately high and simmer, brushing down
the sides of the saucepan occasionally with a wet brush, until the syrup
starts to turn golden. Gently swirl the pan and continue to simmer until a
deep amber caramel forms, about 40 minutes total from the time you started.
2. Remove the saucepan from the heat. Carefully stir in the heavy cream,
then stir in the butter until melted. Return the saucepan to the heat and
bring the caramel just to a simmer. Remove from the heat and stir in the
vanilla.
3. Let the caramel cool for 30 minutes, whisking occasionally. Pour the
caramel into a heatproof serving bowl or fondue pot set over low heat and
serve with the cake, fruit and garnishes.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Caramel, Fondue
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