Colorado Mels Caramel Rum Fondue Recipes

COLORADO MEL'S CARAMEL RUM FONDUE

Steps:

• Put all ingredients into your electric fondue pot.
• Turn heat on to medium setting.
• Stir frequently until completely melted and smooth.
• Turn down to low and just keep warm.
• OR.
• Cook all ingredients together in microwave or on stove top until completely melted and smooth.
• Add to any type fondue pot and keep heated for duration of the party.

CARAMEL FONDUE

Steps:

• In 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, ntil 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.
• Remove the saucepan from the heat.
• Carefullyl 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.
• 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.
• The caramel can be refrigerated for 1 week.
• Rewarm gently over low heat.

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.

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.