Quick look
- prep 5 min cook 15 min
- Yield 1-3/4 cups
Ingredients
- 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
- 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.
How to make it 20 minutes
