Caramel Apple Fondue Recipe

5 5 6
Caramel Apple Fondue Recipe
Caramel Apple Fondue Recipe photo by Taste of Home
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Caramel Apple Fondue Recipe

Read Reviews
5 5 6
Publisher Photo
I serve this warm caramel dip with sliced apples while we're watching football games on Sunday afternoons. It really warms us up. —Katie Koziolek, Hartland, Minnesota
MAKES:
28 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
28 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup butter, cubed
  • 2 cups packed brown sugar
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup light corn syrup
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • Apple slices

Directions

In a heavy 3-qt. saucepan, combine the butter, brown sugar, milk, corn syrup and water; bring to a boil over medium heat. Cook and stir until a candy thermometer reads 230° (thread stage), about 8-10 minutes. Remove from the heat; stir in vanilla.
Transfer to a small fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with apple slices. Yield: 3-1/2 cups.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Caramel Apple Fondue in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p97

Nutritional Facts

2 tablespoons: 167 calories, 4g fat (3g saturated fat), 14mg cholesterol, 71mg sodium, 32g carbohydrate (29g sugars, 0 fiber), 1g protein.

  • 1/2 cup butter, cubed
  • 2 cups packed brown sugar
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup light corn syrup
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • Apple slices
  1. In a heavy 3-qt. saucepan, combine the butter, brown sugar, milk, corn syrup and water; bring to a boil over medium heat. Cook and stir until a candy thermometer reads 230° (thread stage), about 8-10 minutes. Remove from the heat; stir in vanilla.
  2. Transfer to a small fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with apple slices. Yield: 3-1/2 cups.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Caramel Apple Fondue in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p97

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Reviews forCaramel Apple Fondue

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sjmdam User ID: 4248228 222292
Reviewed Mar. 8, 2015

"I set this on the table for our holiday in a crock pot. it was so delicious!"

MY REVIEW
MOTCook User ID: 7688063 96696
Reviewed Oct. 26, 2014

"I made this and put it in my crock pot. The color was a beautiful caramel but by the time I served the apples and fondue it had turned a dark brown."

MY REVIEW
honeyb0123 User ID: 4718304 166661
Reviewed Nov. 7, 2011

"LOVED this, I'd probably use about half the sugar next time, and it doesn't need to be in a fondue pot/mini slow cooker as this stays warm for hours."

MY REVIEW
manuahs User ID: 2475434 69709
Reviewed Dec. 23, 2010

"This recipe is so good! A family favorite."

MY REVIEW
wiscook User ID: 1143528 166660
Reviewed Jan. 2, 2010

"excellent dessert fondue. Add 1 C of chopped peanuts to the recipe, you can roll your apple slice in the nuts after dipping in caramel."

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