Ginger Caramel Fondue

1. 1

   I a medium saucepan, combine sugar with water and cook over low heat until the sugar is dissolved. Do not stir once dissolved.

2. 2

   Bring mixture to a biul and cook, swirling the pan occasionally, until the syrup is a deep amber color and has just started to smoke. Remove from heat and let cool slightly before whisking in first the butter, then the creme fraiche.

3. 3

   Stir in the ginger juice and salt. Cool slightly before strainign through fine mesh into a heatproof bowl for serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.