Ingredients
- 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
Directions
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.
Notes
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.
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By aquajenn
Lake Tahoe, CA
on October 29, 2011
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Yummmy and easy! We had it with apples. It is definitely a dip. Not a chewy covering for carmel apples. Will keep and make again!!!
By RegularGayGirl
Madison, Wisconsin
on March 26, 2011
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I've made it twice now. The recipe works well & the flavor is much better than I expected. Don't serve it too hot. After the mixture cools, the consistency changes. It becomes a thick creamy sauce. Beautiful! I used it with Bosc pears & pound cake.
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