Caramel Fondue

Caramel Fondue

Quick look

  • prep 5 min    cook 15 min
  • Yield 1-3/4 cups


  • 1 cup whipping cream, divided
  • 3/4 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup butter (no substitutes)
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • Pound cake and assorted fresh fruit, cut into pieces

    How to make it  20 minutes

  • 1

    In a heavy saucepan, combine 1/2 cup cream, sugar, corn syrup, butter and salt.

  • 2

    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.

  • 3

    Bring to a boil. Remove from the heat; stir in vanilla.

  • 4

    Transfer to a fondue pot and keep warm. Serve with pound cake and fruit.

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