CARAMEL FONDUE
Let the caramel cool a bit before serving -- but not too much. Keep the fondue warm in a double boiler 10 to 30 minutes before you serve it. Dessert fondues are delectable with basic partners, including cookies, berries, marshmallows, and candied ginger.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- In a saucepan, combine sugar and 1/4 cup water. Cook over medium-low heat, stirring with a wooden spoon, until sugar has dissolved. Cover; bring mixture to a boil. Keep covered, about 1 minute, to let condensation wash down inside of pan to prevent crystals from forming (or wash down sides of pan with a wet pastry brush).
- Raise heat to medium-high. Without stirring, cook, swirling pan, until mixture turns a medium to dark amber. At arm's length, carefully add cream (it will spatter). Add vanilla-bean seeds to pan, and whisk to combine. Transfer to a fondue pot, and set over a warming candle. Serve immediately with assorted accompaniments, as desired.
CARAMEL-COGNAC FONDUE
Make and share this Caramel-Cognac Fondue recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 19m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine sugar and 2 tablespoons water in heavy medium saucepan.
- Stir over low heat until sugar dissolves.
- Increase heat; boil without stirring until mixture is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 3 minutes.
- Add warm cream to caramel.
- Stir over medium-high heat until sauce is smooth and reduced to 1 1/4 cups, about 5 minutes.
- Add Cognac and cook 1 minute longer.
- Remove from heat.
- Add butter and stir until melted.
- (Can be prepared 8 hours ahead. Cover and chill. Rewarm over medium-low heat before serving.) Transfer sauce to small fondue pot or flameproof ceramic bowl.
- Set pot over candle or canned heat burner.
- Serve with strawberries, apples or pears, bananas, tangerine segments and star fruit.
CARAMEL FONDUE
Make and share this Caramel Fondue recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 15m
Yield 4 cups
Number Of Ingredients 3
Steps:
- Combine caramels, milk, and cream cheese in a large Dutch oven; cook over low heat, stirring constantly, until caramels melt and mixture is smooth.
- Add additional milk if mixture is too thick for dipping.
- Spoon into fondue pot or chafing dish.
COGNAC CARAMEL SAUCE
This thin sauce with a fiery personality adds a direct hit of liquor, tempered by caramel, to any dessert that it's drizzled over. I particularly like it made with Armagnac, Cognac's rowdy cousin, and paired with Creamy Rice Pudding (page 138). If you wish, you can use bourbon, rum, or any favorite liquor in place of the Cognac.
Yield makes 1 1/2 cups (375 ml)
Number Of Ingredients 4
Steps:
- Spread the sugar in an even layer in a medium heavy-bottomed skillet or saucepan. Pour the 1/3 cup (80 ml) water over the sugar to dampen it, but don't stir. Cook over medium heat until the sugar dissolves and add the cream of tartar or lemon juice. Continue to cook without stirring, but swirling the pan if the sugar clumps or begins to brown unevenly. When the caramel turns dark amber in color and begins to foam a bit, remove from the heat and immediately add the remaining 1/2 cup (125 ml) water. The caramel will bubble up vigorously, then the bubbling will subside. Stir with a heatproof utensil until any hardened bits of caramel completely dissolve. Let cool completely, then stir in the Cognac. Serve at room temperature.
- This sauce can be stored at room temperature or refrigerated for up to 2 weeks.
CARAMEL FONDUE
My brothers can't get enough of this caramel dip. We gather around the table, dipping pieces of pound cake and fruit until the fondue pot is clean! -Leora Miller, Milford, Indiana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-3/4 cups.
Number Of Ingredients 7
Steps:
- In a heavy saucepan, combine 1/2 cup cream, sugar, corn syrup, butter and salt. Bring to a boil over medium heat until a candy thermometer reads 234° (soft-ball stage), stirring constantly. Cool to 220°; stir in remaining cream. Bring to a boil. Remove from the heat; stir in vanilla., Transfer to a fondue pot and keep warm. Serve with pound cake and fruit.
Nutrition Facts : Calories 162 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 96mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 0 fiber), Protein 0 protein.
CARAMEL-COGNAC FONDUE
Categories Condiment/Spread Sauce Milk/Cream Dairy Fruit Dessert Valentine's Day Cognac/Armagnac Anniversary Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Combine sugar and 2 tablespoons water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until mixture is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 3 minutes.
- Add warm cream to caramel. Stir over medium-high heat until sauce is smooth and reduced to 1 1/4 cups, about 5 minutes. Add Cognac and cook 1 minute longer. Remove from heat. Add butter and stir until melted. (Can be prepared 8 hours ahead. Cover and chill. Rewarm over medium-low heat before serving.)
- Transfer sauce to small fondue pot or flameproof ceramic bowl. Set pot over candle or canned heat burner. Serve with strawberries, apples or pears, bananas, tangerine segments and star fruit.
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