Desserts
Butter Caramel Fondue
Makes 6 to 8 servings
Butter Caramel Fondue
Makes 6 to 8 servings
Like the chocolate fondue, any leftover can either be reheated the following day, or drizzled over a bowl of ice cream.
Ingredients
- 3cups granulated sugar
- 1½teaspoons sea salt
- ¾cup water
- 3tablespoons light corn syrup
- 1cup heavy cream
- 1stick (4 ounces) unsalted butter, cut into ½-inch cubes
Preparation
- 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.
