Caramel Fondue with Fresh Fruit
- 4 cups sugar
- 1 cup light corn syrup (recommended: Karo)
- 1/2 cup water
- 3 cups heavy cream
- 2 sticks unsalted butter, cut into cubes
- 4 teaspoons pure vanilla extract
- Dipping choices:
- Marshmallows, graham crackers, strawberries, raspberries, blueberries, pound cake cubes
Add the first 3 ingredients to a saucepan and bring it to a boil over medium heat. Cook the mixture until the sugar has dissolved, about 10 to 15 minutes.
Lower the heat to a simmer and cook until the sugar mixture becomes an amber color, about 20 to 30 minutes. Remove from the heat and stir in the remaining ingredients. Bring the mixture back to a light simmer and cook for 5 minutes. Set aside and let cool for about 30 minutes.
Serve in a fondue pot with dipping choices surrounding the pot so they can be easily dipped in the caramel.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Stuart O'Keeffe, 2010