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Salted Caramel Fondue
    Salted Caramel Fondue


    Servings: 8
    Prep Time: 5 minutes
    Stovetop Time: 10 to 15 minutes
    Start to Finish: 20 minutes
    Times are approximate


    1 cup granulated sugar
    1/4 cup water
    2 2/3 cups plus 2 tablespoons heavy cream, at room temperature, divided
    1/2 cup (1 stick) salted butter, cubed
    1 tablespoon vanilla extract
    1/4 teaspoon fine grain sea salt
    Flake salt for finishing, optional
    Assorted foods for dipping: frozen cheesecake squares, berries, grapes, pound cake, brownies, etc.

    Suggested Items:
    medium saucepan
    pastry brush
    microwave-safe bowl or fondue pot


    Combine sugar and water in a medium saucepan. Cook over medium heat until the sugar is completely dissolved. Use a wet pastry brush to remove any sugar crystals that form at the edge of sugar water during cooking. Increase heat to medium-high and cook without stirring until mixture turns medium amber.

    Immediately remove pan from heat and pour 2 2/3 cups of heavy cream into the sugar mixture. The cream will bubble up and steam with this addition, so be careful! Whisk until a smooth sauce forms. If lumps occur, place the caramel over medium heat and stir until the lumps dissolve.

    Add butter and stir until melted. Whisk in the vanilla extract and fine grain sea salt.

    Pour the caramel sauce into a medium microwave-safe bowl or into a fondue pot with an active burner.

    Just before serving, drizzle remaining 2 tablespoons heavy cream on top of the caramel and swirl using the tines of a fork. Gently sprinkle a pinch of flake sea salt on the surface of the fondue.

    Arrange fruit and cake pieces around the pot for dipping.

    If using a fondue pot with a burner, regulate the heat to keep the fondue warm, not hot.

    If using a bowl, re-heat caramel as needed in the microwave at 30 second increments.

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