Caramel Fondue:
MAKE-AHEAD
MAKES 4 CUPS
ingredients
2 cups sugar
1/2 cup corn syrup
1/4 cup water
1 1/2 cups heavy cream
1 stick (4 ounces) unsalted butter, cut into tablespoons
2 teaspoons pure vanilla extract
Pound cake, angel food cake, brownies, bananas, pineapple, pears and apples, for dipping
Shaved chocolate, chopped nuts, grated coconut and minced dried fruit, for sprinkling
directions
In a 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, until 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. Carefully 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.
MAKE AHEAD The caramel can be refrigerated for 1 week. Rewarm gently over low heat.Any one have a fountain safe recipe for caramel fondue?
Caramel Fondue
MAKE-AHEAD
MAKES 4 CUPS
ingredients
2 cups sugar
1/2 cup corn syrup
1/4 cup water
1 1/2 cups heavy cream
1 stick (4 ounces) unsalted butter, cut into tablespoons
2 teaspoons pure vanilla extract
Pound cake, angel food cake, brownies, bananas, pineapple, pears and apples, for dipping
Shaved chocolate, chopped nuts, grated coconut and minced dried fruit, for sprinkling
directions
In a 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, until 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. Carefully 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.
MAKE AHEAD The caramel can be refrigerated for 1 week. Rewarm gently over low heat.
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Recipe by Peggy Cullen
From Caramel Fondue
This recipe originally appeared in March, 2002.
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Aspen, COAny one have a fountain safe recipe for caramel fondue?
Easy Caramel Fondue Recipe
Melt together 1 can sweetened condensed milk and 1 stick of butter and 1 pound of Peter's Caramel. If you don't have the Peter's Caramel, try any good quality caramel candies, ie., Brachs, etc.
This site has recipes for different fountain things, chocolate, caramel, etc.
http://www.anoccasionalchocolate.com/cho鈥?/a>
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Or you could try this one from this site: http://jas.familyfun.go.com/recipefinder鈥?/a>
RECIPE INGREDIENTS:
1 (14-ounce) package caramels
2/3 cup half-and-half
1 tablespoon butter
1 teaspoon vanilla extract
SUGGESTED DIPPERS
Apple wedges
Pear or peach wedges
Orange sections
Pound cake cubes
Banana bread cubes
Marshmallows
1. Combine the caramels, the half-and-half, and the butter in a 1-quart microwave-safe measuring cup or bowl. Microwave on high for 2 to 3 1/2 minutes to soften the candy (check the mixture after the first 2 minutes, and after that, at 30-second intervals). Remove the mixture from the microwave, then add the vanilla extract and stir until smooth.
2. If you prefer preparing the sauce on the stovetop, heat the caramels, half-and-half, and butter together in the top of a double boiler set over simmering water until the candy melts. Stir until the mixture is smooth, then remove the pan from the heat and stir in the vanilla extract.
3. Pour the mixture into a fondue pot and set the flame to keep it warm. Serves 6 to 8.
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