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Caramel Fondue
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1 cup whipping cream, divided
3/4 cup sugar
1/2 cup light corn syrup
1/4 cup butter (no substitutes)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Pound cake and assorted fresh fruit, cut into pieces
In a heavy saucepan, combine 1/2 cup cream, sugar, corn syrup, butter and salt.
Bring to a boil over medium heat until a candy thermometer reads 234°
(soft-ball stage), stirring constantly. Cool to 220°; stir in remaining
cream. Bring to a boil. Remove from the heat; stir in vanilla. Transfer to a
fondue pot and keep warm. Serve with pound cake and fruit.
Yield: 1-3/4 cups.
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |