CARAMEL FONDUE
My brothers can't get enough of this caramel dip. We gather around the table, dipping pieces of pound cake and fruit until the fondue pot is clean! -Leora Miller, Milford, Indiana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-3/4 cups.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 162 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 96mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 0 fiber), Protein 0 protein.
CARAMEL-COGNAC FONDUE
Categories Condiment/Spread Sauce Milk/Cream Dairy Fruit Dessert Valentine's Day Cognac/Armagnac Anniversary Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Combine sugar and 2 tablespoons water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until mixture is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 3 minutes.
- Add warm cream to caramel. Stir over medium-high heat until sauce is smooth and reduced to 1 1/4 cups, about 5 minutes. Add Cognac and cook 1 minute longer. Remove from heat. Add butter and stir until melted. (Can be prepared 8 hours ahead. Cover and chill. Rewarm over medium-low heat before serving.)
- Transfer sauce to small fondue pot or flameproof ceramic bowl. Set pot over candle or canned heat burner. Serve with strawberries, apples or pears, bananas, tangerine segments and star fruit.
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