Caramel Fondue

1. 1

   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 234u00b0 (soft-ball stage), stirring constantly. Cool to 220u00b0; stir in remaining cream. Bring to a boil. Remove from the heat; stir in vanilla.

2. 2

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

* Per serving · 4 servings · Values may vary.

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