Caramel Fondue

1. 1

   In medium saucepan, combine the sugar with the corn syrup and water.

2. 2

   Cook over low heat, stirring occasionally, until the sugar dissolves, about 10 minutes.

3. 3

   Increase the heat to moderately high and simmer, brushing down the sides of the saucepan occasionally with a wet brush, ntil the syrup starts to turn golden.

4. 4

   Gently swirl the pan and continue to simmer until a deep amber caramel forms, about 40 minutes total from the time you started.

5. 5

   Remove the saucepan from the heat.

6. 6

   Carefullyl stir in the heavy cream, then stir in the butter until melted.

7. 7

   Return the saucepan to the heat and bring the caramel just to a simmer.

8. 8

   Remove from the heat and stir in the vanilla.

9. 9

   Let the caramel cool for 30 minutes, whisking occasionally.

10. 10

    Pour the caramel into a heatproof serving bowl or fondue pot set over low heat and serve with the cake, fruit and garnishes.

11. 11

    The caramel can be refrigerated for 1 week.

12. 12

    Rewarm gently over low heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.