Caramel Fondue

1. 1

   In a heavy saucepan, combine 1/2 cup cream, sugar, corn syrup, butter and salt.

2. 2

   Bring to a boil over medium heat until a candy thermometer reads 234 (soft-ball stage), stirring constantly.

3. 3

   Cool to 220; stir in remaining cream.

4. 4

   Bring to a boil.

5. 5

   Remove from the heat; stir in vanilla.

6. 6

   Transfer to a fondue pot and keep warm.

7. 7

   Serve with pound cake and fruit.

* Per serving · 4 servings · Values may vary.

No additional tips available.