Caramel-Cognac Fondue – a delicious recipe with sugar, water, warm whipping cream, cognac, unsalted butter, fresh strawberries. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine sugar and 2 tablespoons water in heavy medium saucepan.
2
Stir over low heat until sugar dissolves.
3
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.
4
Add warm cream to caramel.
5
Stir over medium-high heat until sauce is smooth and reduced to 1 1/4 cups, about 5 minutes.
6
Add Cognac and cook 1 minute longer.
7
Remove from heat.
8
Add butter and stir until melted.
9
(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.
10
Set pot over candle or canned heat burner.
11
Serve with strawberries, apples or pears, bananas, tangerine segments and star fruit.
396
kcal
Calories
31
g
Fat
27
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup sugar, 2 tablespoons water, 1 1/3 cups warm whipping cream, 2 tablespoons cognac, and more.
Yes, Caramel-Cognac Fondue falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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