Zutaten für Caramel Fondue
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- 1/4 cup water
- 1/2 cup heavy cream
- Unsalted Butter
- Pure Vanilla Extract
- Pound cake, cubed
- Chocolate
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Zubereitung von Caramel Fondue
- In a medium saucepan, combine 1 cup granulated sugar, 1/4 cup light corn syrup, and 1/4 cup water.
- Cook over low heat, stirring occasionally, until the sugar dissolves completely (about 10 minutes).
- Increase heat to medium-high. Simmer, constantly brushing down the sides of the pan with a wet pastry brush, until the syrup turns a rich golden color.
- Gently swirl the pan and continue to simmer until a deep amber caramel forms (about 40 minutes total cooking time).
- Carefully remove the saucepan from the heat.
- Slowly whisk in 1/2 cup heavy cream (be cautious as it may splatter). Whisk in 2 tablespoons of unsalted butter until melted and smooth.
- Return the saucepan to low heat and bring the caramel to a gentle simmer, stirring constantly.
- Remove from heat and stir in 1 teaspoon of vanilla extract.
- Let the caramel cool for 30 minutes, whisking occasionally to prevent crystallization.
- Pour the caramel into a heatproof serving bowl or fondue pot. Keep warm over very low heat or serve immediately with your choice of dippers.
- Leftover caramel can be stored in an airtight container in the refrigerator for up to 1 week. Reheat gently before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
442g
Fat
139g
Carbs
44g
