Like the chocolate fondue, any leftover can either be reheated the following day, or drizzled over a bowl of ice cream.
3 cups granulated sugar
1½ teaspoons sea salt
¾ cup water
3 tablespoons light corn syrup
1 cup heavy cream
1 stick (4 ounces) unsalted butter, cut into ½-inch cubes
No nutrition information available
1. Put the sugar, salt, water and corn syrup in the fondue pot. Set to Setting 7.5 and cook until the sugar mixture turns a very light amber color (about 15 minutes). Keep a close eye on the caramel sauce as it can burn easily.
2. Once the sugar mixture has a light amber color, reduce to Setting 5 and slowly and carefully stir in the cream, no more than ¼ cup at a time (if you add the cream too quickly, it will foam and bubble too much). After the cream has been incorporated, slowly whisk in the butter (using a nonstick whisk), one piece at a time, continually whisking to emulsify until all the butter has been added.
3. Reduce heat to Setting 3. This is best served with tart fruit, such as green apple wedges, pretzels, angel food cake, brownies, etc.
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