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

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.

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