Caramel Fondue
Caramel Fondue
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  • 1/4 cup (60 ml) water
  • 1 cup (250 ml) sugar
  • 1 tablespoon (15 ml) corn syrup
  • 1/4 cup (60 ml) salted butter cold, cut into cubes
  • 6 tablespoons (90 ml) cream 35%
  • 2 tablespoons (30 ml) cornstarch
  • 3/4 cup (180 ml) milk
  • Fresh fruits, cut into bite sized pieces
  • Preparation
  • In a saucepan, bring the water, sugar and corn syrup to a boil. Cook until the mixture is golden brown. Remove from the heat and add the butter, stirring until melted. Add the cream and blend well.
  • Dissolve the cornstarch in the milk.
  • Return the saucepan to the heat. Stir in the cornstarch mixture and cook the caramel until it thickens, stirring constantly.
  • Cool slightly. Pour into a fondue pot or in a pretty bowl and serve with fresh fruit (bananas, pineapples, strawberries, pears, apples, etc..). Keep the pot warm or not.
  • Description
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