Caramel Coffee Fondue Recipes

CARAMEL-COFFEE FONDUE

Steps:

• In 2-quart nonstick saucepan, heat water over high heat until hot. Dissolve coffee crystals in water.
• Add milk, caramels and pecans to coffee. Heat over medium-low heat, stirring frequently, until caramels are melted and mixture is hot. Pour mixture into fondue pot and keep warm.
• Arrange apples, pineapple and cake on serving plate. Use skewers or fondue forks to dip into fondue.

CARAMEL APPLE FONDUE

Steps:

• In a heavy 3-qt. saucepan, combine the butter, brown sugar, milk, corn syrup and water; bring to a boil over medium heat. Cook and stir until a candy thermometer reads 230° (thread stage), 8-10 minutes. Remove from the heat; stir in vanilla. , Transfer to a small fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with apple slices.

CARAMEL FONDUE

Steps:

• In a saucepan, combine sugar and 1/4 cup water. Cook over medium-low heat, stirring with a wooden spoon, until sugar has dissolved. Cover; bring mixture to a boil. Keep covered, about 1 minute, to let condensation wash down inside of pan to prevent crystals from forming (or wash down sides of pan with a wet pastry brush).
• Raise heat to medium-high. Without stirring, cook, swirling pan, until mixture turns a medium to dark amber. At arm's length, carefully add cream (it will spatter). Add vanilla-bean seeds to pan, and whisk to combine. Transfer to a fondue pot, and set over a warming candle. Serve immediately with assorted accompaniments, as desired.

CARAMEL FONDUE

Steps:

• Combine caramels, milk, and cream cheese in a large Dutch oven; cook over low heat, stirring constantly, until caramels melt and mixture is smooth.
• Add additional milk if mixture is too thick for dipping.
• Spoon into fondue pot or chafing dish.

CARAMEL FONDUE

Steps:

• In a heavy saucepan, combine 1/2 cup cream, sugar, corn syrup, butter and salt. Bring to a boil over medium heat until a candy thermometer reads 234° (soft-ball stage), stirring constantly. Cool to 220°; stir in remaining cream. Bring to a boil. Remove from the heat; stir in vanilla., Transfer to a fondue pot and keep warm. Serve with pound cake and fruit.

MOCHA CARAMEL FONDUE

Steps:

• Gently heat caramels, cream, coffee, and chocolate in the top of a double-boiler over simmering, but not boiling water.
• Stir constantly until smooth.
• Next transfer the toffee mixture to a fondue pot, keep warm and serve with an assortment of fruits, marshmallows, pretzels, cake chunks and cookies.
• Enjoy, enjoy, enjoy.